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Chicken Soup with Orzo Recipe

Olives & Okra
Prep Time 25 mins
Cook Time 2 hrs
Total Time 2 hrs 25 mins
Servings 10


  • 1 4-5 pound chicken plus 2 or 3 extra thighs or legs or backs
  • 1 cup chopped onion
  • 2 stalks celery with leaves
  • 2 carrots
  • 2 stalks celery chopped
  • 4 carrots cleaned and sliced
  • Salt & pepper
  • 2 cups cooked orzo pasta


  • Rinse chicken well. Do not remove skin. In a large stock pot, cover chicken completely with water and about one-inch more. Add two stalks of celery with leaves, 2 carrots, and onion. Salt generously. Bring to a boil. Cover, reduce heat and simmer for about 45 minutes.
  • Remove pot from heat. Discard celery and carrots. Skim fat or grayish foam and discard. Remove chicken from pot. Set aside and cool completely.
  • Remove cooled chicken from the bone and tear into bit size pieces. Add to the broth along with the remaining carrots and celery. Simmer for about 45 minutes.
  • While the broth is simmering, cook pasta in a medium saucepan according to package directions. Drain well and add to soup mixture, one cup at a time. Add pepper and adjust salt as needed.
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