Chicken Orzo Soup

Lisa Robbins
Total Time 45 minutes
Course Soup
Cuisine Comfort Food
Servings 4 people


  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 2-3 garlic cloves minced
  • 1 medium onion, chopped
  • 2 cups chopped celery
  • 2 cups sliced carrots
  • 1 potato thoroughly washed and chopped into bite sized pieces
  • 8 cups chicken broth or stock (carton or canned)
  • 2 cups chicken broth made from Better than Bouillon®
  • ½ cup orzo pasta
  • 1 to 2 chicken breasts (skinless, boneless) cut into bite-sized pieces
  • Pepper and other non-salt seasoning, as desired
  • Grated cheese


  • Heat butter and oil on medium heat in large pot on stovetop. Add garlic, onion and celery and sauté for about 5-7 minutes.
  • Add chicken bouillon/stock and Better than Bouillon broth and heat to slow boil.
  • Add carrots, potato, chicken and orzo pasta and cook at slow boil for about 10 minutes.
  • Reduce heat to low and let cook for 10 to 15 minutes or longer.
  • Garnish with pepper, Mrs. Dash seasoning, parsley or other spices as desired.
  • Serve in soup bowl and sprinkle grated cheese or ladle into food thermos.
  • Enjoy as part of a warm delicious lunch.