Healthy Chicken Orzo Veggie Soup
A light yet nourishing soup with tender chicken, colorful vegetables, and orzo in a golden broth.
Equipment
- Dutch oven or large soup pot
Ingredients
For the Soup
- 2 tablespoons canola oil or vegetable oil
- 1 large onion finely chopped
- 3 medium carrots diced
- 3 stalks celery diced
- 1 small yellow squash diced
- 1 small zucchini diced
- 4 cloves garlic minced
- 10 cups chicken broth preferably reduced sodium or no salt added
- 1 teaspoon dried thyme
- 1/4 teaspoon ground turmeric
- 4 boneless skinless chicken breast halves cut in half widthwise
- 8 ounces orzo pasta approximately 1 1/4 cups
- 1-2 tablespoons chicken base such as Better Than Bouillon, preferably reduced sodium
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley
- Lemon juice optional
Instructions
- Heat oil in a Dutch oven or another large soup pot over medium-high heat.
- Add the onion, carrots, and celery. Reduce heat to medium-low and cook for 7-8 minutes or until softened.
- Add the zucchini and yellow squash. Cook for 3-4 minutes or until beginning to soften.
- Add the garlic and stir.
- Add the chicken broth, thyme, turmeric, and halved chicken breasts. Bring to a boil, reduce heat to medium-low, and simmer for 12-15 minutes or until the chicken is cooked.
- Remove the chicken to a bowl and let cool. When cool enough to handle, shred the chicken into bite/spoon-sized pieces.
- Add the orzo pasta. Continue simmering for 5 minutes or until the orzo is cooked.
- Add the shredded chicken back to the soup and heat through.
- Stir in 1 tablespoon of the chicken base. Taste, and if needed, add another tablespoon.
- Add salt and pepper to taste. Stir in parsley and serve. Add lemon juice for a pop of bright flavor.
Notes
You can use chicken breasts on the bone for more flavor or chicken thighs if you prefer dark meat. Other pasta shapes like egg noodles or rice work well. Cook the chicken first, then add the orzo for food safety. Wait until the end to add salt and pepper. Store in the refrigerator for up to five days or freeze for up to three months.