Autumn Chicken Soup with Orzo
Autumn Chicken Soup with Orzo is the perfect dish for a cozy night in. Plenty of seasonal vegetables, tender chicken, and orzo pasta all simmered in a rich broth.Jump to Recipe
Chicken soup will always be one of my top 5 favorite comfort foods. It’s wholesome and healthy, easy to make, customizable, and every bite warms you straight to the soul.
This fall inspired version is packed with hearty ingredients like butternut squash, carrots, onions, celery, spinach, and plenty of chicken. And orzo pasta gives this soup another layer of texture and body. It’s filling and so good!
The great thing about chicken soup is you can customize the ingredients depending on what’s in season. With fall and winter setting in, I wanted to create a recipe that represented fall flavors yet still keeping that classic chicken soup feel.
Butternut squash is the quintessential autumn food and perfect for soup. It’s mild in flavor and adds a touch of sweetness, not too much, which gives the broth another layer of flavor. If you don’t like squash, use potatoes or your favorite veggie instead.
Spinach is another mild vegetable that can be added to so many fall/winter dishes. It not only adds a bright beautiful color, it’s packed with tons of nutrition so it’s a great way to get in a serving of veggies.
Dried thyme is a staple herb when it comes to soups and stews. It’s earthy and slightly lemony with a little bit of a woodsy flavor. It just feels like fall to me.
Additional Veggies You Can Use In This Soup:
Gluten Free Options:
Use your favorite gluten free pasta. Cook pasta first in a separate pot and then add to the broth and rest of soup ingredients. Rice can also be swapped out for the pasta. Use 1/2 cup uncooked white or brown rice instead of the pasta and follow soup instructions.
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Autumn Chicken Soup with Orzo
- 4 tbsp olive oil, divided
- 1 lb boneless skinless chicken breasts or thighs, about 2 large chicken breast or 4 large thighs
- 2 cups butternut squash cut in 1 inch cubes
- 2 celery stalks, diced
- 2 carrots, diced
- 1 small onion chopped fine
- 1 garlic clove, minced
- 3/4 cup orzo pasta
- 1 tsp dried thyme
- 7 cups chicken stock I love using Better Than Bullion Base in place of store-bought stock or broth – Link at bottom of post
- 4 cups fresh spinach
- salt and pepper to taste
- Heat a large pot or Dutch oven to medium heat. Season chicken on both sides with salt and pepper. Add 2 tablespoons of olive to pot along with chicken. Cook on both sides until golden brown and cooked through, about 5-7 minutes per side. Remove chicken from pot and set aside.
- Add 1 tablespoon of olive to the pot with the butternut squash. Season with a little salt and pepper. Sauté until golden brown and tender (not mushy) about 10 minutes. Remove from pot and set aside.
- Add the remaining olive oil to the pot along with the onions, celery and carrots. Cook until carrots begin to soften, about 5 minutes. Add in garlic and thyme. Cook 1 minute. Stir in the pasta and toast about 2 minutes.
- Pour in chicken stock and scrap up bits off the bottom of the pot. Turn heat to high and bring liquid to a boil.
- Use the time you're waiting for the stock to boil to dice or shred chicken.
- Once the liquid is boiling, cook 5-6 minutes or until pasta is tender. Stir occasionally.
- Turn heat down to low and add in chicken, butternut squash and spinach. Stir until spinach is wilted. Taste for seasonings and serve!
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