Chicken Vegetable Orzo Soup


time: 45 minutes
serves: 6


  • 1 rotisserie chicken, about 1.75lbs
  • 1 cup orzo
  • 1 roasted garlic head
  • 1 small onion, diced
  • 2 large carrots, peeled and diced
  • 1 red bell pepper, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 tablespoon butter
  • 4 tablespoons olive oil, divided
  • 32-oz chicken stock
  • 16-oz chicken stock
  • 1/2 teaspoon of each – parsley, oregano, rosemary
  • salt and pepper


  • begin roasting the garlic, following the linked directions
    • this will take about 30 minutes.
  • while the garlic is roasting you can start on the soup
  • in a soup pot – add butter and 2-tbsp olive oil, get warm
  • add onion, carrots, red pepper, & celery
    • sauté for 5 minutes
  • add zucchini, parsley, oregano, rosemary, and a dash of salt and pepper
    • sauté for 5 more minutes
  • when the garlic is done roasting, squeeze it out of its skin into the soup
  • add 32-oz of chicken stock
  • add orzo
  • cover, cook on medium-low for 10 minutes
  • while the soup is cooking you can work on the chicken
    • pull all the chicken meat off the bones, throw away the bones and skin
  • add the chicken and 16-oz of stock to the pot
  • cook for 15 – 20 minutes
  • add a dash of salt and pepper
  • serve immediately



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