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Mediterranean Orzo Soup

Mediterranean Orzo Soup combines vibrant flavors, healthy ingredients, and one-pot convenience for a quick and delicious meal, perfect for busy weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Main Dish, Soup
Cuisine: Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 4 cups chicken stock
  • 2 cups water
Vegetables
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cups fresh spinach
Proteins
  • 2 cups shredded rotisserie chicken
Pasta
  • 3/4 cup uncooked orzo
Seasonings
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Equipment

  • large pot
  • wooden spoon
  • Airtight containers (for storage)

Method
 

Step 1: Sauté the Vegetables
  1. Heat a large pot over medium heat. Add olive oil, then sauté the onion, carrots, and celery until softened and aromatic, about 5–7 minutes.
Step 2: Add Liquids and Herbs
  1. Pour in the chicken stock and water. Stir in dried oregano and basil, then bring the mixture to a gentle boil.
Step 3: Cook the Orzo
  1. Reduce heat to a simmer and add the uncooked orzo. Let it cook for 8–10 minutes, stirring occasionally to prevent sticking.
Step 4: Add Spinach and Chicken
  1. Stir in shredded rotisserie chicken and fresh spinach. Cook for an additional 2–3 minutes until the spinach wilts and the chicken heats through.
Step 5: Season to Taste
  1. Add salt and pepper to taste. Adjust seasonings, then serve. Optionally, garnish with a wedge of lemon to brighten the flavors.

Notes

Refrigerate leftovers for up to 4 days or freeze for 3 months. Use gluten-free pasta or vegetable stock for dietary preferences. Nutrition information is estimated based on common ingredients and serving sizes and may vary.