Why You’ll Love Whole Chicken Orzo Soup Recipe

I like this recipe because it’s a true one-pot meal that feels special and cozy at the same time. I enjoy how the chicken becomes fall-apart tender while the broth turns rich and flavorful. The fresh lemon, herbs, and gremolata add brightness that keeps the soup from feeling heavy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Chicken Orzo Soup
1 – 4-5 lb whole chicken
1 tablespoon kosher salt
1 teaspoon cracked black pepper
2 tablespoons olive oil
2 tablespoons butter
1 yellow onion, chopped
2 carrots, chopped
1 leek, white and light green parts only, sliced
1 fennel bulb, cored and diced
2 garlic cloves, thinly sliced
8 cups chicken stock
Pinch of saffron threads
1/2 teaspoon aleppo pepper
1 bay leaf
2 sprigs dill
2 sprigs fresh parsley
1 small wedge of parmesan cheese, rind removed (and reserved)
3/4 cup orzo
1 lemon, juiced

Parsley-Dill Gremolata
2 tablespoons minced fresh dill
1/4 cup minced fresh parsley
1 garlic clove, grated
2 teaspoons lemon zest
1/2 cup olive oil

Directions

I start by removing the chicken from its packaging, discarding any giblets, and patting it dry inside and out. I season it all over with salt and pepper and let it rest uncovered in the refrigerator for 1 hour.
I preheat the oven to 325°F and position the rack in the lower third.
I heat the olive oil in a large Dutch oven over medium heat and sear the chicken breast-side down until deeply browned. I flip it and brown the other side, then transfer it to a plate.
I add the butter to the pot and sauté the onion, leeks, fennel, garlic, and carrots for a few minutes until slightly softened, scraping up the browned bits.
I return the chicken to the pot, breast-side up, and pour in the chicken stock, adding a little water if needed so most of the chicken is submerged. I stir in the saffron, aleppo pepper, bay leaf, and season the broth.
I add the dill sprigs, parsley sprigs, and parmesan rind, cover the pot, and transfer it to the oven to braise for 75 minutes.
I remove the pot, discard the herbs, bay leaf, and rind, then stir in the orzo. I return it to the oven for another 15 minutes.
Once done, I let it rest briefly, squeeze lemon juice over the chicken and broth, and adjust seasoning as needed.
While the soup cooks, I mix all the gremolata ingredients together and season lightly.
To serve, I ladle broth, vegetables, and orzo into bowls, pull tender chicken meat into each bowl, and finish with gremolata and freshly grated parmesan.

Servings and Timing

I usually get about 4 to 6 servings from this recipe. Prep time takes around 20 minutes, cook time is about 1 hour and 30 minutes, and the total time comes to roughly 1 hour and 50 minutes.

Variations

I sometimes add extra carrots or celery when I want more vegetables. When I prefer a thicker soup, I add a bit more orzo. I also enjoy swapping the aleppo pepper for red pepper flakes when I want extra heat.

Storage/Reheating

I store leftovers in airtight containers in the refrigerator for up to three days. When reheating, I warm it gently on the stovetop and add a splash of stock or water if the orzo has absorbed too much liquid.

FAQs

Can I use chicken pieces instead of a whole chicken?

I can, but I prefer a whole chicken because it gives the broth much deeper flavor.

Does the orzo absorb liquid as it sits?

I notice it does, which is why I add a little extra broth when reheating.

Can I make this soup ahead of time?

I often make it a day ahead because the flavors improve overnight.

What does the saffron add?

I find it adds subtle richness and depth without overpowering the soup.

Can I skip the fennel?

I can omit it, but I like the mild sweetness it brings.

Is the gremolata necessary?

I think it really brightens the soup, but it’s optional if I want something simpler.

Can I freeze this soup?

I prefer freezing it without the orzo, since pasta can soften too much.

How do I know the chicken is done?

I check that the meat pulls away easily and is fully tender.

Can I add more lemon?

I sometimes add extra lemon juice when serving for more brightness.

What pairs well with this soup?

I like serving it with crusty bread or a simple green salad.

Conclusion

I keep this Whole Chicken Orzo Soup as a go-to when I want comfort food that feels nourishing and special. With its rich broth, tender chicken, and fresh herb finish, it’s one of those soups I always look forward to making and sharing.