Quick Chicken Orzo Soup with Zucchini and Carrots

There’s nothing more comforting than a bowl of homemade chicken soup and this version comes together in just 30 minutes! Juicy chicken simmers with zucchini, carrots and onion in a flavorful broth, while orzo pasta adds a satisfying bite. Serve with crispy ciabatta toast slathered in butter for dunking.

This one-pot meal is perfect for busy weeknights when you crave something hearty but don’t have hours to spend in the kitchen. The combination of tender chicken, al dente pasta and fresh vegetables makes it a complete dinner that the whole family will love.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

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

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce Mirepoix PasteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place 1 TBSP butter (2 TBSP for 4 servings) 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 (large pot for 4 servings) over medium-high heat. Add chicken and onion; season with salt (we used ½ tsp; 1 tsp for 4) and pepper. Cook, undisturbed, until chicken is browned on one side, about 2 minutes (it’ll finish cooking in the next step). Stir in carrots, zucchini, mirepoix paste, stock concentrates and 2½ cups water (5 cups for 4). 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 a different pasta instead of orzo?

Yes, small pasta like ditalini or stelline work well. Adjust cooking time as needed.

How do I store leftovers?

Store soup and bread separately in airtight containers in the fridge for up to 3 days. Reheat soup on the stovetop, adding a splash of water if needed.

Can I make this soup vegetarian?

Absolutely! Omit the chicken and use vegetable stock concentrate instead of chicken. Add extra vegetables like bell peppers or spinach.