I’ve been making this Broccoli Chicken Orzo Soup with Spinach on chilly weeknights for years — it’s the kind of one-pot comfort that feels cozy without taking all evening. Tender diced chicken, tiny orzo pearls, bright broccoli, and a handful of spinach all simmer in a simple chicken broth until everything melds into a light, satisfying bowl. If you like warm, quick chicken soups, you might also enjoy this Marry Me Chicken Soup for another weeknight favorite.
Why you’ll love this dish
This soup hits several useful marks: it’s fast, budget-friendly, and mild enough for kids while still being flavorful for adults. The orzo gives a pasta-like body without heaviness, and the spinach adds a fresh pop of color and nutrients at the end. It’s perfect for weeknight dinners, a light lunch, or when you need something soothing after a busy day.
“A bowl that feels homemade in minutes — tender chicken, brothy orzo, and a green boost that keeps you full without weighing you down.”
Benefits at a glance:
- Ready in about 25–30 minutes.
- Uses pantry staples and a handful of fresh produce.
- Easy to scale up for meal prep or family dinners.
The cooking process explained
Before you start: this recipe is straightforward — sauté aromatics, brown the chicken, add broth and orzo, then toss in broccoli and spinach. Expect about 10 minutes active prep and 15–20 minutes simmering. The orzo cooks quickly and will absorb broth, so timing matters for texture.
Quick overview:
- Sauté onion and garlic in olive oil until soft.
- Add diced chicken and cook through.
- Add chicken broth and bring to a boil.
- Stir in orzo and chopped broccoli; simmer until orzo is tender.
- Fold in fresh spinach to wilt, then season and serve.
What you’ll need
- 2 cups diced chicken (breast or thigh)
- 1 cup orzo pasta (dry)
- 4 cups chicken broth (low-sodium preferred)
- 2 cups fresh spinach (packed)
- 1 cup chopped broccoli (florets)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Ingredient notes and substitutions:
- Chicken: Use rotisserie chicken to save time — just add at step 4 and warm through.
- Orzo: You can swap for ditalini or small pasta, but cooking times may vary.
- Broth: Vegetable broth works if you want a lighter flavor; add a squeeze of lemon for brightness. For more make-ahead ideas, check similar simple soup recipes like this Marry Me Chicken Soup.
Directions to follow
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic; sauté 3–4 minutes until translucent and fragrant.
- Add the diced chicken to the pot. Cook, stirring occasionally, until no longer pink and lightly golden, about 4–6 minutes. Season lightly with salt and pepper.
- Pour in 4 cups chicken broth and increase heat to bring the liquid to a gentle boil.
- Add 1 cup orzo and 1 cup chopped broccoli. Lower heat to a simmer and cook, stirring occasionally, until the orzo is tender (about 8–10 minutes).
- Stir in 2 cups fresh spinach and cook 1–2 minutes more until wilted. Taste and adjust salt and pepper.
- Ladle into bowls and serve hot.
Chef’s pacing tip: If you prefer a looser broth, add a splash more chicken broth or hot water just before serving.
Best ways to enjoy it
- Serve with crusty bread or garlic toast to soak up the broth.
- A simple green salad or roasted vegetables balance the bowl for a fuller meal.
- Garnish ideas: grated Parmesan, lemon zest, red pepper flakes, or a drizzle of extra-virgin olive oil.
- For a heartier version, stir in cooked white beans or a handful of cooked farro before serving.
Storage and reheating tips
- Refrigerate: Cool to room temperature then store in an airtight container within 2 hours of cooking. Keeps 3–4 days in the fridge.
- Reheat: Gently warm on the stove over low-medium heat, adding a splash of broth or water to loosen the orzo if it has absorbed too much liquid. Microwave in short bursts, stirring between intervals.
- Freeze: For best texture, freeze the broth and chicken without the orzo; freeze in airtight containers up to 3 months. Cook fresh orzo when ready to serve. If you freeze the whole soup, expect the orzo to be softer when thawed.
Food safety note: Always reheat until steaming (165°F/74°C) and discard any soup left at room temperature longer than 2 hours.
Helpful cooking tips
- Don’t overcook the orzo. Remove the pot from heat when orzo is just tender — it will continue to soften a little while steaming.
- Use low-sodium broth so you control final seasoning. Add salt at the end to taste.
- If using frozen broccoli, add a minute or two earlier and adjust timing.
- For richer flavor, sauté the chicken until it gets a little color before adding broth; this builds depth.
- Want to make this in bulk or hands-off? Try a slow-cooker version or see other easy crock-pot ideas like these 5-ingredient chicken crock pot recipes.
Creative twists
- Lemon-garlic: Add 1 tablespoon lemon juice and zest at the end for brightness.
- Creamy: Stir in 1/2 cup half-and-half or a few tablespoons of cream cheese for a creamier broth.
- Mediterranean: Add sun-dried tomatoes, oregano, and finish with crumbled feta.
- Vegetarian swap: Replace chicken with white beans or firm tofu and use vegetable broth.
- Grain swap: Use rice or quinoa instead of orzo — cook separately and combine to prevent mushiness.
Your questions answered
Q: How long does this take from start to finish?
A: Plan for about 25–30 minutes total (10 minutes prep, 15–20 minutes cooking).
Q: Can I use leftover cooked chicken?
A: Yes — add it near the end just to warm through (2–3 minutes) so it doesn’t dry out.
Q: Is orzo gluten-free?
A: Standard orzo contains wheat. Use a gluten-free orzo or small gluten-free pasta to adapt.
Q: Can I make this dairy-free?
A: Absolutely — the base is dairy-free as written. Only add dairy if you choose the creamy variation.
Q: Will freezing affect the texture?
A: Orzo tends to absorb broth and can get softer after freezing. For best results, freeze without orzo and cook fresh when reheating.
Conclusion
If you want a lemon-bright variation to compare while exploring orzo soups, try this Lemon Chicken Orzo Soup {Easy and Healthy!} from Well Plated for a complementary take on brothy chicken-orzo comfort.
Broccoli Chicken Orzo Soup with Spinach
Ingredients
Method
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic; sauté 3–4 minutes until translucent and fragrant.
- Add the diced chicken to the pot. Cook, stirring occasionally, until no longer pink and lightly golden, about 4–6 minutes. Season lightly with salt and pepper.
- Pour in 4 cups chicken broth and increase heat to bring the liquid to a gentle boil.
- Add 1 cup orzo and 1 cup chopped broccoli. Lower heat to a simmer and cook, stirring occasionally, until the orzo is tender (about 8–10 minutes).
- Stir in 2 cups fresh spinach and cook 1–2 minutes more until wilted. Taste and adjust salt and pepper.
- Ladle into bowls and serve hot.