Chicken and Orzo Soup with Garlic & Paprika – Easy One-Pot Meal

Okay so everyone keeps asking me for this Chicken and Orzo Soup recipe, and honestly? I keep putting it off because I was convinced nobody would believe how stupidly simple it is. But after making this probably forty times in the past few months (my family’s basically addicted), I finally decided to write it down properly instead of just texting random measurements to people.

Look, I’m gonna be honest—my first attempt at Chicken and Orzo Soup was back in March, and it was basically chicken-flavored water with sad pasta floating around. Complete disaster. I followed some overly complicated recipe that had like twelve steps and three different pots. Why do people make things so hard?

This version happened when I got frustrated with all the fancy recipes and just started throwing stuff in one pot. Turns out, the secret is building layers of flavor right in the same pot—browning the chicken first, using that fond for the aromatics, then letting everything simmer together. Magic.

Why This Chicken and Orzo Soup Actually Works :

Here’s the thing about most chicken soup recipes—they either take forever or taste like nothing. This Chicken and Orzo Soup hits that sweet spot where it’s quick enough for a weeknight but tastes like you actually know what you’re doing in the kitchen.

The garlic and paprika combo is borrowed from this Turkish-inspired recipe I found somewhere (honestly can’t remember where anymore), and it completely changed my soup game. The paprika adds this smoky, warm depth that regular chicken noodle soup just doesn’t have. Plus, cooking the garlic until it’s golden and fragrant makes the whole base rich and aromatic.

My neighbor Lisa tried this after I brought her some when she had the flu last month. Now she texts me every time she makes it, usually with variations like “added mushrooms” or “used leftover rotisserie chicken.” It’s become her go-to comfort food, which makes me ridiculously proud.

What I love most is that this is a proper one-pot meal. No separate pasta boiling, no multiple pans to wash, no complicated timing. Just brown, sauté, simmer, done. Even my 13-year-old can make this without supervision (though he always uses too much paprika, but whatever).

Shopping for Chicken and Orzo Soup Ingredients :

Ingredient shopping for this is refreshingly straightforward, but there are a few things I learned the hard way:

The Protein:

• 1.5 lbs boneless, skinless chicken thighs (don’t use breasts, they get dry)
• Or 1 rotisserie chicken, shredded (lazy day option)

The Aromatics:

• 1 large yellow onion, diced
• 4-5 garlic cloves, minced (I use way more because I’m obsessed)
• 3 tablespoons olive oil

The Flavor Makers:

• 2 tablespoons tomato paste (the good stuff in a tube)
• 2 teaspoons sweet paprika (this is key, don’t skip)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme

The Base:

• 6 cups low-sodium chicken broth
• 1 cup orzo pasta (the rice-shaped stuff)
• 2 carrots, diced
• 2 celery stalks, diced

The Finishing Touches:

• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste
• Optional: grated Parmesan for serving

Speaking of shopping, good luck finding decent chicken thighs that aren’t crazy expensive. I’ve started buying them in bulk when they go on sale and freezing them in meal-sized portions. Also, please don’t use pre-minced garlic from a jar for this—it just doesn’t have the same punch as fresh. Trust me on this one.

How to Make Chicken and Orzo Soup :

Step 1: Brown the Chicken
Season your chicken thighs generously with salt and pepper. Heat olive oil in your biggest pot (seriously, use the big one) over medium-high heat. Brown the chicken pieces, about 4-5 minutes per side until they’re golden. Don’t crowd them or they’ll steam instead of brown. Remove and set aside—they don’t need to be cooked through yet.

Step 2: Build the Flavor Base
In the same pot (don’t clean it, those brown bits are flavor gold), add the diced onion, carrots, and celery. Cook for about 5 minutes until they start to soften. Then add the minced garlic and cook for another minute until fragrant. Don’t burn the garlic—learned that lesson when my smoke detector went off three times in one week.

Step 3: The Tomato Paste Magic
Add the tomato paste and cook it for 2-3 minutes, stirring constantly, until it darkens and becomes caramelized. This step is crucial—it removes that metallic taste and adds so much depth. Then add the paprika, oregano, and thyme. Cook for another 30 seconds until everything smells incredible.

Step 4: Add Liquids and Simmer
Pour in the chicken broth gradually, scraping up all those beautiful browned bits from the bottom of the pot. Add the browned chicken back in and bring everything to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is cooked through and tender.

Step 5: The Orzo Addition
Remove the chicken pieces and shred them with two forks (or chop them if you prefer). Add the orzo to the simmering broth and cook for 8-10 minutes, stirring occasionally so it doesn’t stick to the bottom. The orzo will absorb some of the broth and release starch, which naturally thickens the soup.

Step 6: Bring It All Together
Add the shredded chicken back to the pot, stir in the lemon juice and fresh parsley, and taste for seasoning. It probably needs more salt than you think. Let it simmer for another 2-3 minutes to heat everything through.

My Hard-Won Tips for Perfect Chicken and Orzo Soup :

After making this countless times (and messing it up in creative ways), here’s what I wish someone had told me:

About the Chicken: Thighs are non-negotiable. I tried this with chicken breasts once and they turned into sad, dry rubber. Thighs stay moist and actually add flavor to the broth. If you’re using rotisserie chicken, add it at the very end just to heat through.

Paprika Wisdom: Use sweet paprika, not the hot stuff (unless you like spicy, then go for it). I buy the good Hungarian paprika from the spice shop, but regular supermarket paprika works fine too. Just don’t use the dusty stuff that’s been in your cabinet since 2019.

Orzo Cooking: Don’t overcook the orzo. It’ll keep cooking in the hot soup even after you turn off the heat. I learned this after serving mushy pasta soup more times than I care to admit. Also, stir it occasionally or it’ll stick to the bottom and burn.

Storage Stuff: This soup is amazing fresh, but it gets thick in the fridge because the orzo absorbs liquid. Just add a splash of broth when reheating and it’ll loosen right up. Freezes okay for about 2 months, though the orzo texture changes slightly.

What Makes This a Complete One-Pot Meal :

This isn’t just soup—it’s a proper dinner. The orzo makes it hearty and filling, while the chicken provides plenty of protein. My teenage son, who could probably eat his weight in food, actually gets full from one bowl. That’s saying something.

I usually serve this with some crusty bread for dunking (because obviously), but it’s totally satisfying on its own. Sometimes I’ll grate some Parmesan on top or add a drizzle of good olive oil if I’m feeling fancy. My kids just want more soup, which is the ultimate compliment.

The vegetables basically cook themselves in the broth, so you’re getting a complete meal without any extra sides or complicated planning. Perfect for those nights when you want something comforting but don’t want to think too hard about dinner.

The Real Talk About This Easy Recipe :

Look, I make this Chicken and Orzo Soup at least twice a month now. It’s become my go-to when I want something that feels homemade but doesn’t require me to be in the kitchen for three hours. Most of the cooking is just waiting for things to simmer, which means I can fold laundry or help with homework or scroll through my phone like a normal person.

The best part is how impressed people get when they find out it’s all made in one pot. My mother-in-law, who has opinions about literally everything I cook, asked for this recipe after I served it at Sunday dinner. She actually said it was “better than restaurant soup,” which from her is basically a Michelin star.

Is it exactly like traditional Greek avgolemono or fancy Italian soups? No. Is it better for a busy weeknight dinner? Absolutely. You get all that rich, comforting flavor without any of the fuss or complicated techniques.

My kids’ friends always seem to show up around dinnertime when I’m making this. Coincidence? I think not. Last week I had four extra teenagers at my table, and they cleaned out the entire pot. At least I know it’s kid-approved.

Variations I’ve Actually Tried :

Sometimes I throw in a handful of spinach during the last few minutes of cooking. Adds some color and nutrition, plus my kids don’t really notice it once it wilts into the soup.

I’ve also made this with leftover turkey after Thanksgiving—worked perfectly. Same technique, just used turkey broth and shredded turkey instead of chicken. The family didn’t even realize it was leftovers.

Once I added some diced potatoes with the carrots and celery because I wanted it to be more filling. Took a little longer to cook, but it was basically chicken stew with orzo. Not complaining.

Make-Ahead and Freezing Tips :

This Chicken and Orzo Soup is perfect for meal prep. I usually make a double batch on Sunday and portion it out for the week. Keeps in the fridge for about 5 days, though it never lasts that long in my house.

For freezing, I’ve learned to slightly undercook the orzo if I know I’m going to freeze it. That way it doesn’t get completely mushy when you reheat it. Works pretty well, though nothing beats it fresh.

So there you have it—my not-so-secret Chicken and Orzo Soup recipe that’s basically saved my weeknight dinners and made me look like I actually know what I’m doing in the kitchen. Try it on a night when you want something comforting but don’t want to deal with multiple pots and complicated timing.

Fair warning: once your family tries this, they’ll probably request it weekly. Mine does. At least it’s easy to make, right?

Happy cooking! (And may your orzo never stick to the bottom of the pot!)