Springtime Chicken Soup with Orzo

Warm up on cool evenings with a light and colourful soup that’s bursting with fresh veggies.

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Prep Time: 10 mins
Cook Time: 15 mins
Serves: 4


  • 3/4 cup Italpasta Tradizionale Orzo
  • 1 tbsp extra virgin olive oil
  • 1 shallot (or 1/4 / 60 ml onion), finely chopped
  • 1 cup carrots, thinly sliced
  • 1 cup celery, thinly sliced
  • 1 tbsp fresh thyme (or 1/2 tsp / 2 ml dried thyme), finely chopped
  • 1/2 tsp salt
  • 6 cup chicken broth (sodium-reduced)
  • 2 cup cooked chicken, chopped
  • 12 asparagus spears (or 1 1/4 cups / 300 ml frozen asparagus), chopped
  • 1/2 cup fresh or frozen peas
  • 1/4 cup fresh parsley, basil and/or tarragon, finely chopped


  • Heat oil in large saucepan set over medium heat; cook shallot, carrots, celery, thyme and salt for about 5 minutes or until softened but not browned. Add broth; bring to boil.
  • Add chicken, asparagus, peas and orzo; cook for about 6 minutes or until orzo is tender. Stir in fresh herbs just before serving.


  • Freeze leftover chicken broth in an ice cube tray, cover and use to deglaze roasting pans, create pan sauces, or to loosen pesto.
  • Use leftover peas to make a Green Pea Soup or this delicious Orzo Pasta with Peas and Feta

Nutritional Analysis

Calories: 260kcal | Carbohydrates: 23g | Protein: 30g | Fat: 5g | Cholesterol: 50mg | Sodium: 1220mg | Fiber: 4g | Sugar: 6g