Chicken, Vegetable and Orzo Soup

Chicken, Vegetable and Orzo Soup

Looking for a comforting dinner that’s hearty yet simple? This Chicken, Vegetable and Orzo Soup is a Kiwi favourite—warm, nourishing, and easy to prepare. With a fragrant base of vegetables and herbs, tender chicken, and a bright squeeze of lemon, it’s the perfect meal for cooler nights or days when you just need a little comfort.

Use leftover roast chicken for convenience, or pick up fresh boneless thighs from The Local Butcher in Blenheim. Either way, this one-pot wonder will be a hit with the whole family.

Serves: 4–5
Preparation time: 20 minutes
Cooking time: 50 minutes

What ingredients do I need for Chicken, Vegetable and Orzo Soup?

• 2 tbsp olive oil

• 25 g butter

• 1 large leek, trimmed and finely chopped

• 1 brown onion, finely chopped

• 1 large carrot, peeled and chopped

• 2 stalks celery, finely diced

• 4 cloves garlic, crushed

• 4 thyme sprigs, leaves only (or 1 tsp dried thyme)

• 6 sage leaves, finely chopped

• 3 litres chicken stock

• 2 dried bay leaves

• 1 roast chicken, meat removed and shredded (or 3–4 boneless chicken thighs, cooked and shredded)

• Sea salt and cracked black pepper

• 1 cup dried orzo pasta

• 2 tbsp lemon juice

• 2 tsp caster sugar

• 3 tbsp chopped fresh parsley

How do I choose the right chicken?

Boneless chicken thighs from The Local Butcher in Blenheim are perfect for this recipe. They stay juicy, shred easily, and give the broth a rich depth of flavour. Leftover roast chicken also works well—just shred the meat and stir it through the stock.

Method

1. Cook the vegetables
   Heat olive oil and butter in a large pot over medium heat. Add leek, onion, carrot, and celery. Cook gently for 10–15 minutes, stirring often, until softened.

2. Add garlic and herbs
   Stir in garlic, thyme, and sage. Cook for 1–2 minutes until fragrant.

3. Add stock and bay leaves
   Pour in chicken stock and add the bay leaves. Bring to a gentle simmer.

4. Cook the chicken

   • If using boneless thighs: Add them to the stock and simmer for 20 minutes. Remove, shred with two forks, and return to the pot.

   • If using roast chicken: Shred the meat and add it directly to the simmering stock.

5. Season and simmer
   Add salt and cracked pepper. Cover and simmer the soup for 30 minutes to develop flavour.

6. Cook the orzo separately
   In a separate pot, boil salted water. Cook the orzo until just tender, then drain well. Stir into the soup.

7. Finish the soup
   Stir in lemon juice, caster sugar, and parsley. Taste and adjust seasoning if needed.

8. Serve
   Ladle into bowls and enjoy with crusty bread or garlic toasties.

Tips for the perfect Chicken, Vegetable and Orzo Soup

• Use fresh herbs for fragrance and depth.

• Take your time with the base—slow cooking the veg adds natural sweetness.

• Cook the orzo separately to keep the broth light.

• Roast a chicken at the weekend, then use the leftovers for this midweek soup.

What should I serve with Chicken and Orzo Soup?

Pair this soup with:

• Crusty sourdough or garlic toasties – perfect for dunking.

• A fresh green salad – rocket, cucumber, and lemon vinaigrette.

• A Marlborough Sauvignon Blanc – crisp citrus notes match the lemony broth.