Chicken and Vegetable One Pot Orzo Soup

Ratings 5 from 1 votes
Prep Time: 10 min Cook Time: 40 min Total Time: 50 mins
Servings 10
  • 300 grams Shredded chicken
  • 2 liters Chicken or Vegetable Broth
  • 1.5 cups Chopped Carrots
  • 1.5 cups Chopped Courgetts
  • 1.5 cups Orzo Pasta
  • 2 cups Chopped onion
  • 4 cloves Minced Garlic
  • 1/3 cup Olive Oil
  • 1 cup Chopped Celery
  • 3-4 Ginger Slices
  • 2 tablespoons Sweet or Hot Turkish Pepper paste
  • Salt and Pepper to taste
  • 2 tablespoons Pomegranate Molases
  • 2 cups Chopped Parsley
  • Juice of 1 Lemon
  1. Boil the chicken with 1/2 cup of onion salt and pepper and set aside. Once the chicken is cooked set aside to cool down, shred it so its ready to use. Save the broth for the soup. 

  2. Heat the olive oil in a large pot and start adding all the vegetables one at a time and sauté everything on medium heat for 8 minutes. 

  3. Add the orzo pasta, the spices and tomato paste and saute for an extra 4 minutes before adding the broth followed by the chicken to the pot. 

  4. Allow everything to cook for about 30 minutes or until the vegetables and the pasta are all cooked. 

  5. Only 2 minutes before taking the pot off the heat, stir in the chopped parsley and squeeze the lemon juice. 

    Serve and enjoy!

Content Creator

I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.

I can't wait to see what we cook together.