Every bite of this easy 20-Minute Chicken Orzo Soup is pure homemade comfort food with enough shortcuts to make it your new favorite shortcut dish! -[ultimate-recipe-jump]
It might seem a little wrong to say the words homemade and shortcuts when talking about a recipe, but it’s true. The foundation of this easy 20-Minute Chicken Orzo Soup is a rotisserie chicken from your favorite deli. A single bird is enough for two meals since there are only two of us. Typically I pull the meat off for quick lunches during the week. That is the convenient part.
As for the homemade aspect you can make this soup recipe using store bought low sodium chicken broth. Or you can save the bones and scraps from the rotisserie chicken to make Homemade Chicken Stock in your slow cooker. We had chicken tacos one night and had enough leftover to make a batch of soup later in the week. You can find the full recipe linked above, but here are a few tips I shared on Instagram the other day.
Easy 20-Minute Chicken Orzo Soup
First roast the bones along with odds + ends from carrots, celery, and onions. It’s a great idea to keep a resealable plastic bag in the freezer for vegetable scraps. I use everything from mushroom stems to pepper tops! Just drizzle with extra virgin olive oil and let them roast until brown and caramelized. Start with 20-25 minutes at 400°F and add more time as needed. Place in your slow cooker, cover completely with water, and cook on low for at least 6-8 hours. Lately I have been letting it go for as long as two days! Just add more water as needed to keep it full. After that strain the stock and jar in air tight containers. Keeps in the fridge for up to two weeks.
I hope you like this easy 20-Minute Chicken Orzo Soup recipe as much as my crew does. If you love this convenient comfort food recipe, you can find more like it by checking out my Soup section! For daily recipe inspiration, subscribe to my newsletter, follow me on Instagram, and for generally inappropriate humor follow like me on Facebook!
Easy Chicken Orzo Soup
- 2 tbsp extra virgin olive oil
- 2 ribs celery diced
- 1 large carrot diced
- 1 small onion diced
- 2 cloves garlic minced
- 4 cups chicken stock low sodium prefered
- 2 cups chopped cooked chicken leftover or rotisserie chicken
- 1 small bay leaf
- 1/2 cup orzo
- 3 tbsp chopped parsely
- Salt and pepper to taste
- Heat oil in a large Dutch oven or saucepan over medium heat. Add vegetables, cook until 4-5 minutes. Season with salt and pepper.
- Stir in chicken stock, scrape bits off bottom of pot. Add bay leaf and chicken, bring to a low boil.
- Mix in orzo, reduce heat to medium low. Simmer 7-9 minutes or until pasta is al dente.
- Remove bay leaf and stir in parsley. Serve while hot.