30-Minute One-Pot Chicken Orzo Soup with Zucchini and Ciabatta Toasts

There’s nothing cozier than a hearty bowl of chicken soup and this fresh spin comes together in just 30 minutes! You’ll simmer juicy dark meat chicken with zucchini, onion and carrots, plus quick-cooking orzo pasta and serve with buttery ciabatta toast for dunking. Soup’s on!

This one-pot wonder is perfect for busy weeknights when you crave something comforting but don’t have hours to spend in the kitchen. The combination of tender chicken, al dente orzo and a flavorful broth makes every spoonful satisfying.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce Mirepoix PasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place 1 TBSP butter in a small microwave-safe bowl; bring to room temperature. Wash and dry produce. Halve, peel and dice onion into ¼-inch pieces. Trim, peel and quarter carrots lengthwise; cut crosswise into ¼-inch-thick pieces. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces.
2. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a medium pot over medium-high heat. Add chicken and onion; season with salt (use ½ tsp) and pepper. Cook, undisturbed, until chicken is browned on one side, about 2 minutes (it will finish cooking in the next step). Stir in carrots, zucchini, mirepoix paste, stock concentrates and 2½ cups water. Cover and bring to a boil.
3. Once soup is boiling, stir in orzo. Reduce to a simmer. Cook, covered, stirring occasionally, until veggies are tender, orzo is al dente and chicken is cooked through, 10-12 minutes more. Taste and season with salt and pepper if desired.
4. While soup simmers, halve and toast ciabatta. Spread with softened butter (if butter is not yet softened, microwave for 5-10 seconds). Halve ciabatta on a diagonal. Divide soup between bowls. Serve with ciabatta toast on the side.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute boneless skinless chicken breast. Keep in mind that breast meat cooks faster and may dry out if overcooked, so adjust the timing accordingly.

Can I make this soup ahead of time?

Absolutely! The soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed.

What can I use instead of mirepoix paste?

If you don’t have mirepoix paste, you can substitute with 1 tablespoon of tomato paste mixed with 1 teaspoon of dried onion flakes and 1 teaspoon of dried carrot flakes or simply use a small diced carrot and onion sautéed in the pot.