There’s something wonderfully satisfying about a warm bowl of homemade soup, and Chicken and Orzo Soup with Garlic and Paprika is no exception. Picture this: tender chicken mingling with delicate orzo, all enveloped in a fragrant, paprika-kissed broth. It’s a dish that elevates the humble bowl of soup to a comforting classic, perfect for any time you crave both nurition and flavor. Imagine coming home on a chilly evening, the crisp air outside contrasting sharply with the warmth that fills your kitchen as this soup simmers gently on the stove.
What’s remarkable about this Mediterranean-inspired soup is its simplicity and speed—it can be prepared from start to finish in just 30 minutes. Despite its quick cook time, it doesn’t compromise on taste. Each spoonful is a savory blend of smoked paprika, aromatic garlic, and fresh herbs. The addition of orzo pasta offers a satisfying bite, complementing the juicy, shredded chicken perfectly. This dish is ideal for those busy weeknights, when you want to serve something wholesome without spending hours in the kitchen. Plus, it’s low in fat, making it a healthy option for the diet-conscious among us.
Beyond flavor and ease, this dish is an excellent way to incorporate pantry staples and leftover ingredients into a meal. Using rotisserie chicken is a smart shortcut that not only speeds up the preparation but also infuses the soup with a deep, rich flavor. If you’re looking for a dish that provides warmth, comfort, and satisfaction, while also taking advantage of everyday ingredients, this Chicken and Orzo Soup with Garlic and Paprika should be on your list of must-trys!
Why You’ll Love This Chicken and Orzo Soup with Garlic and Paprika
This recipe feels like a warm culinary embrace. Here’s why you’ll fall for its charm:
- Quick and Easy: Ready in just 30 minutes, making it perfect for busy dinners.
- Flavorful: Smoky paprika mingles with fresh garlic and thyme for an aromatic delight.
- Nutritious: High in protein and low in fat—a comfort dish you can feel good about.
- Versatile: Easily adaptable with different proteins, veggies, or spices to suit your taste.
- Minimal Cleanup: A one-pot dish means fewer dishes, more enjoyment!
Preparation Phase & Tools to Use
Before diving into the cooking process, setting up your kitchen efficiently is key to a seamless experience. Begin by creating a clean, spacious work environment. Ensure you have all your ingredients measured and ready; this is known as “mise en place,” a French term for “everything in its place.” It simplifies cooking and minimizes stress.
For this recipe, a sturdy, large pot is essential, preferably one with a heavy bottom for even heat distribution. A sharp knife, cutting board, and measuring spoons will be your main tools. If you’re preparing your own chicken (though rotisserie is advised for ease), a good kitchen tong will assist in shredding.
Ingredients
To bring this hearty soup to life, gather the following 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
Start by heating olive oil in your pot over medium heat. Add the diced onion, carrot, and celery. Cook for 4–5 minutes until these vegetables are soft and their flavors are well developed. This base of aromatics sets the stage for a delicious, well-rounded broth.
Step 2: Infuse with Flavor
Next, add minced garlic, smoked paprika, and dried thyme to the sautéed vegetables. Stir well and allow them to cook for another minute. This brief time enriches the oil with the spices, heightening the aromatic depth of your soup.
Step 3: Simmer and Cook the Orzo
Pour in the chicken broth and increase the heat to bring it to a boil. Then, add the orzo pasta and reduce the heat to a simmer. Cook for about 8–10 minutes, until the orzo is tender yet chewy. Be sure to stir occasionally to prevent sticking.
Step 4: Add Final Ingredients
Once the orzo is cooked, stir in the shredded chicken and lemon juice. Season generously with salt and black pepper. Continue to simmer for an additional 2–3 minutes so that the chicken is warmed through and the flavors meld together beautifully.
Step 5: Garnish and Serve
Before serving, finish with a sprinkle of fresh parsley for a pop of color and freshness. Ladle the soup into bowls and serve hot, enjoying immediately.
Variations
One of the many joys of making soup is its adaptability. Here are some variations to tailor this recipe to your liking:
- Protein: Swap chicken with shredded turkey or even chickpeas for a vegetarian option.
- Vegetables: Add spinach or kale for extra greens, or throw in zucchini for a summer twist.
- Spices: Enhance with cumin for an earthy note or a dash of cayenne for more heat.
Cooking Notes
- Leftover rotisserie chicken saves time and imbues the soup with a rich, roasted flavor.
- This soup thickens as it sits; when reheating, add a bit more broth to adjust the consistency to your preference.
- Be mindful of the orzo—it can continue to absorb liquid, altering the soup’s texture if left too long.
- If you prefer a gluten-free option, substitute orzo with a gluten-free pasta.
Serving Suggestions
- Pair this soup with a warm, crusty baguette or garlic bread, perfect for soaking up the aromatic broth.
- A side of mixed greens with a light vinaigrette complements the heartiness of the soup beautifully.
Tips
- To save time, prep all vegetables ahead and store them in airtight containers for up to three days in the fridge.
- For a zestier flavor, add an extra squeeze of lemon just before serving.
- Make a double batch and freeze extra portions for quick future meals; just remember to cool completely before freezing.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information
- Calories: Approximately 350 per serving
- Protein: 27g
- Sodium: 750mg
FAQs
Can I make this soup in advance?
Absolutely! This soup tastes even better the next day as the flavors have more time to develop. Just store it in the refrigerator and add extra broth when reheating if needed.
What other pasta can I use instead of orzo?
Feel free to substitute orzo with other small pasta shapes like ditalini or small shells. Rice can also be used as an alternative.
Is it possible to make this soup spicier?
To add some heat, include a pinch of chili flakes during the cooking process, or drizzle a bit of hot sauce before serving.
How do I store leftovers?
Let the soup cool completely before transferring to airtight containers. It can be refrigerated for up to four days, or frozen for up to three months.
Conclusion
This Chicken and Orzo Soup with Garlic and Paprika is more than just a meal—it’s a comforting experience that turns the simple act of eating into something extraordinary. Its warm, rich flavors envelop you like a gentle hug on a cold day. Whether you’re enjoying it as a solo supper or serving it as a family favorite, this soup is sure to warm both the heart and soul. We encourage you to explore the variations, make it your own, and share your culinary creations.
Don’t forget to leave a comment below or share this recipe with your friends and family. Who knows? Your version might become their next go-to recipe. Here’s to more cozy dinners ahead!
Print
Chicken and Orzo Soup with Garlic and Paprika
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A deliciously warm bowl of Chicken and Orzo Soup with Garlic and Paprika for comfort and nutrition.
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
- Start by heating olive oil in your pot over medium heat. Add the diced onion, carrot, and celery. Cook for 4–5 minutes until these vegetables are soft and their flavors are well developed.
- Next, add minced garlic, smoked paprika, and dried thyme to the sautéed vegetables. Stir well and allow them to cook for another minute.
- Pour in the chicken broth and increase the heat to bring it to a boil. Then, add the orzo pasta and reduce the heat to a simmer. Cook for about 8–10 minutes, until the orzo is tender yet chewy.
- Once the orzo is cooked, stir in the shredded chicken and lemon juice. Season generously with salt and black pepper. Continue to simmer for an additional 2–3 minutes.
- Before serving, finish with a sprinkle of fresh parsley for a pop of color and freshness. Ladle the soup into bowls and serve hot.
Notes
This soup tastes even better the next day as the flavors have more time to develop. Just store it in the refrigerator and add extra broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
Nutrition
- Calories: 350 kcal
- Sodium: 750 mg
- Protein: 27 g