Broccoli Chicken Orzo Soup with Spinach is a light yet satisfying soup that brings together tender chicken, small pasta, and vibrant greens in a comforting broth. It’s warm, hearty, and packed with nutrients, making it one of my favorite cozy meals when I want something healthy and flavorful without being heavy.
Why I Love This Recipe
I love this soup because it’s a complete meal in one bowl—protein, veggies, and pasta all come together in a rich, savory broth. It’s soothing when I need something comforting, and it’s perfect for both lunch and dinner. I also enjoy how quickly it comes together with simple ingredients I usually have in the kitchen. Whether I’m making it from scratch or using leftover chicken, it always tastes like it’s been simmering all day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked chicken breast or thighs, shredded or chopped
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Orzo pasta
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Broccoli florets
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Fresh spinach
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Carrot, diced
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Celery, diced
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Onion, chopped
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Garlic, minced
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Chicken broth or stock
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Olive oil
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Salt and pepper
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Lemon juice (optional, for brightness)
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Fresh herbs like parsley or thyme (optional)
Directions
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I heat olive oil in a large pot over medium heat and sauté the chopped onion, carrot, and celery until softened, about 5 minutes.
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I add the garlic and cook for another 30 seconds until fragrant.
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I pour in the chicken broth and bring it to a gentle boil.
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I stir in the orzo and cook for about 5–7 minutes, just until it starts to soften.
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I add the broccoli and continue simmering for another 5–6 minutes until the broccoli is tender and the orzo is fully cooked.
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I stir in the cooked chicken and fresh spinach, letting the spinach wilt and the chicken warm through.
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I season with salt, pepper, and a splash of lemon juice to brighten the flavor.
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I serve it hot, garnished with chopped fresh herbs if I have them on hand.
Servings and Timing
This recipe serves 4–6 people.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Variations
Sometimes I add a Parmesan rind while the soup simmers to give the broth a richer, deeper flavor. I’ve also used turkey instead of chicken, especially after the holidays. For a creamier version, I stir in a splash of heavy cream or a spoonful of Greek yogurt at the end. If I don’t have orzo, small pasta like ditalini or even rice works just fine too.
Storage/Reheating
Leftovers store beautifully in an airtight container in the fridge for up to 3 days. The orzo may soak up some of the broth, so I add a splash of water or broth when reheating. I reheat it gently on the stove or in the microwave. I don’t recommend freezing the soup with pasta in it, but I sometimes freeze the broth and veggies, then add fresh orzo when I’m ready to serve.
FAQs
Can I use uncooked chicken in this soup?
Yes, I can start with raw chicken. I usually dice it and sauté it with the onions and veggies first, then proceed with the rest of the recipe.
What is orzo, and can I substitute it?
Orzo is a small, rice-shaped pasta that cooks quickly and holds its texture well in soups. If I don’t have orzo, I’ve used small pasta shapes or even cooked rice as a substitute.
Can I make this soup vegetarian?
Absolutely. I skip the chicken and use vegetable broth instead. I sometimes add chickpeas or white beans for extra protein.
Will the spinach get soggy?
Not if I add it at the end. I just stir it in during the last minute of cooking. It wilts quickly but stays vibrant and tender without overcooking.
How do I keep the orzo from overcooking in leftovers?
Orzo tends to soak up liquid as it sits, so I sometimes cook it separately and add it to each bowl when serving. That way, it stays perfectly al dente even the next day.
Conclusion
Broccoli Chicken Orzo Soup with Spinach is one of those go-to meals I reach for when I want something wholesome and comforting. It’s easy, nourishing, and full of fresh ingredients that leave me feeling satisfied without feeling heavy. Whether I make it for a weeknight dinner or meal prep for the week, this soup always hits the mark.
PrintBroccoli Chicken Orzo Soup with Spinach
Broccoli Chicken Orzo Soup with Spinach is a light yet hearty soup filled with shredded chicken, tender orzo pasta, broccoli florets, and fresh spinach in a savory broth. It’s comforting, nutritious, and easy to make.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
- 2 cups cooked chicken breast or thighs, shredded or chopped
- 3/4 cup orzo pasta
- 2 cups broccoli florets
- 2 cups fresh spinach
- 1 carrot, diced
- 1 celery stalk, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth or stock
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon lemon juice (optional)
- 1 tablespoon fresh parsley or thyme (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrot, and celery for about 5 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and bring to a gentle boil.
- Stir in orzo and cook for 5–7 minutes.
- Add broccoli and simmer for another 5–6 minutes, until broccoli is tender and orzo is fully cooked.
- Stir in cooked chicken and spinach. Cook for 1–2 minutes until spinach is wilted and chicken is heated through.
- Season with salt, pepper, and lemon juice if using.
- Serve hot, garnished with fresh herbs if desired.
Notes
- Add a Parmesan rind while simmering for deeper flavor.
- Swap orzo with ditalini, small shells, or rice if needed.
- Use turkey instead of chicken, especially after holidays.
- Stir in a splash of cream or Greek yogurt for a creamy finish.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 270
- Sugar: 4g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 55mg
