Q : Can you make chicken soup with cooked chicken?

A : Yes, using cooked or rotisserie chicken is one of the easiest ways to make a flavorful chicken soup in less time. Simply shred the meat and stir it into the simmering broth during the last 10 minutes of cooking to warm through without overcooking.

Q : Can I use different pasta instead of orzo?

A : Absolutely. Small pasta shapes like ditalini, acini di pepe, or mini shells work beautifully. You can also use rice or pearl couscous for a heartier variation.

Q : How do I keep the orzo from going mushy?

A : Orzo cooks quickly — check it often and remove the soup from heat as soon as it’s tender. If you’re planning leftovers, cook the orzo separately and add it just before serving to maintain the best texture.

Q : Can I make this soup gluten-free?

A : Yes, swap the orzo for gluten-free orzo, rice, or even quinoa. Be sure to check that your chicken stock is labeled gluten-free as well.

Q : What’s the best way to thicken chicken soup?

A : If you prefer a thicker broth, mash a few of the cooked vegetables into the soup or stir in a spoonful of cornstarch mixed with water. The orzo will naturally thicken the broth slightly as it sits.

Q : Can I make this soup in advance?

A : Definitely. This rotisserie chicken orzo soup tastes even better the next day as the flavors meld. Just store it without the orzo and add it when reheating for the best consistency.

Q : How can I make this soup more filling?

A : Add extra shredded chicken, a handful of white beans, or diced potatoes for a more substantial meal.

Rotisserie Chicken Orzo Soup - Seasons in the Kitchen

Description

This Rotisserie Chicken Orzo Soup is cozy, hearty, and full of comforting flavors. Made with shredded rotisserie chicken, fresh vegetables, orzo and a touch of lemon, it’s the perfect soup for chilly fall or winter days. Quick, wholesome, and easy to make — ideal for busy weeknights or weekend meal prep.

Ingredients

2-3 tablespoons olive oil

3 large leeks, trimmed and chopped

1 large brown onion, finely chopped

3 large carrots, peeled and chopped

3 celery sticks, chopped
4 garlic cloves, minced

4 fresh thyme sprigs, leaves only

8 fresh sage leaves, chopped

2.5 litres (10 cups) chicken stock or low sodium chicken broth

2 dried bay leaves

1 rotisserie or roasted chicken, shredded (see note for alternatives)

Sea salt and freshly cracked black pepper, to taste

1 cup (200g) dried orzo

1 lemon, juiced

Small handful of fresh flat-leaf parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

1. Sauté the vegetables
Heat the olive oil in a large soup pot over medium heat. Add the chopped leeks, onion, carrot, and celery. Cook, stirring often, for 10–12 minutes or until softened.

2. Add aromatics
Stir in the garlic, thyme leaves, and chopped sage. Cook for 1–2 minutes until fragrant.

3. Pour in the stock
Add the chicken stock and bay leaves. Bring to a boil, then reduce heat and simmer for 10 minutes.

4. Add chicken
Stir in the shredded rotisserie chicken. Simmer gently for another 10 minutes. Season to taste with salt and freshly ground pepper.

5. Cook the orzo
Add the orzo and simmer for 8–10 minutes or until just tender. Stir occasionally to prevent it from sticking to the bottom.

6. Finish the soup
Add the lemon juice and taste the soup. Season with salt and pepper,

7. Serve
Ladle the soup into bowls and top with chopped parsley. Serve warm with crusty bread.

Chef’s Tip:
If you don’t want to use a rotisserie chicken, you can use leftover roast chicken or 2–3 cooked chicken breasts (roughly 3 cups shredded). Simply shred and stir into the soup as directed.

Notes

Fridge: Store leftovers in airtight containers for up to 3 days.

Make Ahead and Meal Prep Instructions: For freezer prep, cook everything except the orzo. Cool, portion, and freeze. Add dried orzo when reheating.

Freezer Friendly: Not recommended once the orzo is added.

Reheat: Gently on the stovetop over medium heat, adding extra broth or water if needed.

Ways to Use Leftovers: Add extra vegetables, or beans for a heartier version.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 232
Sugar: 6.1 g
Sodium: 584.7 mg
Fat: 7.9 g
Carbohydrates: 30.9 g
Protein: 13.2 g
Cholesterol: 3.4 mg