When the weather turns chilly, there’s nothing more comforting than a steaming bowl of soup to warm both body and soul. Chicken and Orzo Soup with Garlic and Paprika fits the bill perfectly. Imagine tender pieces of chicken combined with al dente orzo pasta, delicately flavored with garlic and the smoky depth of paprika—each spoonful a comforting, delicious oasis of Mediterranean flavor. This dish not only satisfies hunger but provides a welcome break from a hectic day, perfect for quick weeknight dinners or nourishing Sunday suppers. With its simple ingredient list and quick cooking time, this soup is both accessible and appealing, ensuring your kitchen stays hassle-free and filled with enticing aromas.
The Chicken and Orzo Soup with Garlic and Paprika offers more than just taste. It’s a wholesome blend full of nutritious vegetables like carrots and celery that add a sweet earthiness, balanced with a light and flavorful chicken broth. The addition of lemon juice introduces a refreshing zing, while freshly chopped parsley contributes a hint of brightness, completing the dish perfectly. Whether you’re looking for a soothing remedy after a long day or a light meal packed with flavor, this soup embodies both simplicity and complexity in each delightful bowl.
Why You’ll Love This Chicken and Orzo Soup with Garlic and Paprika
- Quick and Easy: Ready in just 30 minutes, making it perfect for busy evenings.
- Full of Flavor: The combination of smoked paprika, garlic, and lemon makes every bite exciting.
- Healthy Options: Packed with protein and vegetables for a wholesome meal.
- Versatile: Easily adjustable to personal tastes and preferences with simple swaps.
Preparation Phase & Tools to Use
Before diving into the cooking process, take a moment to ensure your kitchen is set up for success. Begin by organizing your workspace and gathering all necessary ingredients. Since this recipe requires minimal equipment, a large, sturdy pot will be your primary tool. Ensure your chopping board and knife are ready for dicing vegetables, and have handy a measuring spoon, cup, and a spatula or wooden spoon for stirring. Having everything in place beforehand, including your olive oil, diced onion, carrots, celery, minced garlic, spices, chicken broth, shredded chicken, and orzo pasta, will streamline the cooking experience, making it as enjoyable as the meal itself.
Let the aroma guide you as you sauté the vegetables—it’s always a good idea to start over medium heat to avoid burning the garlic. For those using rotisserie chicken, shredding it in advance will save precious time. Also, keeping lemon juice and parsley near for the finishing touch ensures your delicious creation is as vibrant and refreshing as intended.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 large carrot, diced
- 1 celery stalk, diced
- 6 cups chicken broth
- 1 cup cooked shredded chicken (rotisserie works well)
- 3/4 cup orzo pasta
- Salt and black pepper, to taste
- Juice of 1/2 lemon
- 2 tablespoons chopped fresh parsley
Instructions
Step 1: Sauté the Vegetables
Heat the olive oil in a large pot over medium heat, ensuring the base is evenly coated. Add the diced onion, carrot, and celery, stirring occasionally. Allow the vegetables to cook until they begin to soften, about 4 to 5 minutes. This initial cooking softens the fibers, enhancing their sweetness and providing a delicate background to your soup.
Step 2: Infuse the Aromatics
Introduce the minced garlic, smoked paprika, and thyme to the pot. Stir these spices continuously for about a minute — this helps the garlic to release its wonderful fragrance and ensures the smoked paprika and thyme bloom to their fullest flavor potential. This aromatic blend sets the stage for the soup’s distinctive taste.
Step 3: Incorporate the Broth and Orzo
Pour in the chicken broth and increase the heat until it reaches a gentle boil. Add the orzo pasta, allowing it to simmer for 8 to 10 minutes. During this time, the orzo will absorb the broth’s flavors, softening to the perfect bite. Be careful not to overcook, as you back the tender, not mushy, consistency.
Step 4: Add the Chicken and Season
Stir in the shredded chicken and freshly squeezed lemon juice. Season the mixture with salt and pepper according to your taste. Let the soup simmer for an additional 2 to 3 minutes, ensuring the chicken is heated through. The lemon juice will brighten the flavors, balancing the spices perfectly.
Step 5: Finish with Parsley
Once off the heat, garnish the soup with freshly chopped parsley and serve it hot. The fresh herbs add not only a pop of color but also a slight peppery, antioxidant-rich finish to the dish.
Variations
- Protein: Swap in turkey or tofu for a different protein source.
- Vegetables: Add zucchini or spinach to increase vegetable content.
- Spices: For a bolder flavor, incorporate cumin or coriander.
Cooking Notes
- Use rotisserie chicken for both convenience and depth of flavor.
- Add a pinch of chili flakes if you want to boost the heat level.
- Bear in mind, the soup will thicken upon cooling, so diluting with extra broth during reheating is advised.
Serving Suggestions
- Pair with a slice of crusty baguette for dipping.
- Top with freshly grated Parmesan cheese for added richness.
Tips
- Prepare the vegetables ahead of time to streamline the cooking process.
- Adjust seasoning based on personal preference to enhance the soup’s balance.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information
- Calories: 350 per serving
- Protein: 20g per serving
- Sodium: 900mg per serving
FAQs
Can I make this soup ahead of time?
Yes, Chicken and Orzo Soup with Garlic and Paprika stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding more broth if necessary to adjust thickness.
Can this recipe be made vegan?
Absolutely, substitute the chicken with chickpeas and swap the chicken broth for vegetable broth to make it vegan-friendly.
Can I freeze this soup?
This soup can be frozen, but it’s best to do so before adding orzo to prevent it from becoming too soft upon defrosting. Just add cooked orzo upon reheating.
What other herbs can enhance this soup?
Add fresh basil or dill for an additional layer of flavor. They complement the existing herbs nicely.
Conclusion
The Chicken and Orzo Soup with Garlic and Paprika isn’t just another meal option; it’s a delightful experience in comfort food. Easy to prepare, yet offering depths of flavors, it’s perfect for family gatherings or a cozy night at home. Bring to life the Mediterranean essence by experimenting with the various variations and spices suggested, and don’t forget to share your cooking experiences. Encourage friends and family to try this warming soup, inspiring their inner chef while relishing every heartfelt spoonful.
Print
Chicken and Orzo Soup with Garlic and Paprika
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Chicken and Orzo Soup with Garlic and Paprika is a comforting dish combining chicken and pasta in a flavorful broth filled with garlic and paprika.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 large carrot, diced
- 1 celery stalk, diced
- 6 cups chicken broth
- 1 cup cooked shredded chicken (rotisserie works well)
- 3/4 cup orzo pasta
- Salt and black pepper, to taste
- Juice of 1/2 lemon
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat, ensuring the base is evenly coated. Add the diced onion, carrot, and celery, stirring occasionally. Allow the vegetables to cook until they begin to soften, about 4 to 5 minutes.
- Introduce the minced garlic, smoked paprika, and thyme to the pot. Stir these spices continuously for about a minute.
- Pour in the chicken broth and increase the heat until it reaches a gentle boil. Add the orzo pasta, allowing it to simmer for 8 to 10 minutes.
- Stir in the shredded chicken and freshly squeezed lemon juice. Season the mixture with salt and pepper according to your taste.
- Once off the heat, garnish the soup with freshly chopped parsley and serve it hot.
Notes
This soup can be stored in the refrigerator for up to 3 days and reheated. For freezing, add orzo upon reheating to prevent it from becoming too soft.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
Nutrition
- Calories: 350 per serving
- Sodium: 900 mg per serving
- Protein: 20 g per serving