Chicken soup with orzo Calories

To make chicken soup with orzo, simmer chicken with aromatics and vegetables, then remove and shred the meat. Add orzo to the broth and cook until tender, returning the chicken to the pot near the end so it stays moist.

Yes, cooked rotisserie chicken works well in chicken soup with orzo. Shred the meat and stir it in near the end, since it only needs to heat through; use unsalted or low-salt broth if the chicken is already seasoned.

Carrots, celery, and onion are classic vegetables for chicken soup with orzo. You can also add spinach, peas, or chopped parsley, but add delicate greens near the end so they do not overcook.

Cook the orzo just until tender and serve chicken soup with orzo soon afterward; it continues absorbing broth as it sits. If making soup ahead, cook the orzo separately and add it to each bowl before serving.

Yes, small pasta such as ditalini, small shells, or broken vermicelli can replace orzo in chicken soup with orzo. The soup will no longer have the characteristic rice-shaped pasta, and cooking time may change, so follow the pasta package directions.

Yes, chicken soup with orzo can be made in a slow cooker, but add the orzo near the end rather than at the start. It can turn overly soft during a long cooking time; cook until tender and serve promptly.

Chicken soup with orzo keeps for 3–4 days in the refrigerator when cooled promptly and stored in a covered container. The pasta will absorb broth over time, so add a little broth or water when reheating if the soup has thickened.

Yes, chicken soup with orzo can be frozen, although the orzo may soften after thawing. For the best texture, freeze the chicken soup base without pasta, then cook orzo and add it after thawing and reheating.

Chicken soup with orzo pairs well with crusty bread, a green salad, or a simple sandwich. Add lemon and fresh parsley at the table for brightness, especially if the broth tastes rich.