Orzo is a small type of pasta that looks like a large grain of rice. It’s one of my favorites to add to soup and it cooks up quickly. If you want to freeze this soup, I recommend freezing it before you add the orzo. You can make your own chicken stock from the bones of the rotisserie chicken by cooking the bones in a slow cooker filled with water all day. If you make that earlier in the day or the day before, you could use the freshly made chicken stock in this soup. Otherwise, store bought stock will work just fine. This is a hearty, comforting soup that can be enjoyed any time of the year.
Connect With Us!
If you try this recipe, please leave a comment and star rating below to let us know how it turned out! We would also love to connect with you on Facebook, Instagram, or Pinterest. Tag @chloestrayblog or #chloestray to show us your food!
Chicken Orzo Soup
- 2 Tablespoons extra virgin olive oil
- 6 cloves garlic, minced
- 6 small carrots, chopped
- 3 stalks celery, chopped
- 1 large onion, chopped
- 1 sprig rosemary
- 2 bay leaves
- 8 cups chicken broth
- 1 rotisserie chicken, shredded
- 1/2 cup orzo pasta
- 1/2 cup spinach, chopped
- salt & pepper, to taste
- hot sauce, for serving
- Heat olive oil in a large pot over medium high heat. Add garlic, carrots, celery, and onion. Cook until tender, 5-7 minutes.
- Add rosemary, bay leaves, chicken stock, and chicken. Bring to a boil then add the orzo pasta. Reduce heat and simmer until the pasta is cooked, about 9 minutes.
- Stir in the spinach. Season with salt and pepper to taste.
- Serve with hot sauce and bread.