Can I freeze this soup?

We don't recommend freezing this soup as it can mess with the texture of the orzo (it gets super mushy!)

Can I make this in the slow cooker?

Yes! Add your chicken stock, chicken (raw or cooked), salt and pepper to a slow cooker and cook for 2-6 hours on low (if using raw chicken, be sure to cook until chicken is cooked through). Add pesto, lemon juice, and orzo in the last 30 minutes of cooking.

Can I make this soup vegan or vegetarian?

Yes! Use vegetable stock instead of chicken stock, omit the chicken, and make sure you're using a vegan or vegetarian pesto. If you're making a vegan version of this soup, we recommend adding some extra veggies to make it a little heartier!

Pesto Chicken Orzo Soup

Name: Pesto Chicken Orzo Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 6 cups chicken stock, turkey stock, or vegetable stock; 2 cups cooked chicken (chopped or shredded chicken are both good); 1 1/2 cups uncooked orzo pasta; 1/4 cup fresh basil pesto; 2 Tablespoons lemon juice; salt and pepper to taste; shredded parmesan cheese, for garnish (optional)

Description

This orzo soup with pesto and chicken is hearty, comforting, and super easy to make!

Ingredients

Scale

6 cups chicken stock, turkey stock, or vegetable stock
2 cups cooked chicken (chopped or shredded chicken are both good)
1 1/2 cups uncooked orzo pasta
1/4 cup fresh basil pesto
2 Tablespoons lemon juice
salt and pepper to taste
shredded parmesan cheese, for garnish (optional)

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Instructions

Add chicken stock to a large pot. Cover and bring to a simmer over medium heat.
Add cooked chicken, orzo, pesto, lemon juice, salt and pepper and stir to combine.
Cook, uncovered, until orzo is al dente (about 8 minutes).
Garnish with shaved parmesan cheese (optional) and serve immediately.

Notes

Additions & Substitutions. Use any pasta shape you like (ditalini, cavatelli, elbows, and shells all work well here). Add extra veggies (carrots, celery, kale, spinach, chick peas, butter beans) to make this soup a bit heartier. Swap turkey or Italian sausage for the chicken if you like. For a creamier soup, reduce the chicken stock by 1 cup and add a cup of heavy cream just before the orzo is done cooking.

What kind of chicken should I use? We like using a rotisserie chicken or some meal prepped shredded chicken to keep things easy. Leftover grilled or baked chicken or leftover turkey also work well. If you don't have any cooked chicken ready to go, bring the chicken stock to a boil and cook chicken breasts or thighs in the stock until cooked through, then shred and complete the soup as directed.

Serve this soup with our Easy Crusty Bread or a lemon arugula side salad for a complete meal.