Chilly weather calls for warm, comforting soups, and nothing beats the Mediterranean Chicken Orzo Soup. This recipe combines the smoky flavors of paprika and cumin with tender bites of chicken, orzo pasta, and a medley of vegetables. It is easy to make and perfect for a hearty dinner or a quick lunch.


2 tablespoons olive oil, divided
3/4 pound boneless skinless chicken breasts, cubed
2 celery ribs, chopped
2 medium carrots, chopped
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup white wine or additional reduced-sodium chicken broth
1 carton (32 ounces) reduced-sodium chicken broth
1 teaspoon minced fresh rosemary
1 bay leaf
1 cup uncooked whole wheat orzo pasta
1 teaspoon grated lemon zest
1 tablespoon lemon juice
Minced fresh parsley, optional


In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Remove from pan.
In same pan, heat remaining oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add wine, stirring to loosen browned bits from pan. Stir in broth, rosemary and bay leaf; bring to a boil.
Add orzo. Reduce heat; simmer, covered, 15-18 minutes or until orzo is tender, stirring occasionally. Return chicken to pan; heat through. Stir in lemon zest and juice; remove bay leaf. If desired, top each serving with parsley.

With its savory taste and abundance of healthy ingredients, the Mediterranean Chicken Orzo Soup is a delicious and nutritious meal that you can whip up in no time. This recipe is perfect for busy weeknights or when you crave something comforting and hearty. Whether you’re an experienced cook or a newbie in the kitchen, you’ll find this recipe to be easy to follow and super satisfying. Try it out today and add this recipe to your collection of favorite soups.

Nutrition Facts

  • 1-1/3 cups: 415 calories
  • 19g fat (5g saturated fat)
  • 86mg cholesterol
  • 941mg sodium
  • 33g carbohydrate (4g sugars, 3g fiber)
  • 27g protein


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