Chicken Orzo Soup


  • 2 TBSP Olive Oil 
  • 1 Small Onion, small-diced
  • ½ tsp Kosher Salt
  • 1 Large Carrot, small-diced 
  • 3 Celery Ribs, small-diced 
  • 2 TBSP Tomato Paste
  • 6 Cups Chicken Stock 
  • 2 TBSP Little Eataly Seasoning 
  • ¾ Cup Uncooked Orzo
  • 1 lb Chicken Cutlets
  • *Lemon, juiced 
  • 1** TBSP Fresh Parsley, minced
Chicken Orzo Soup

Notes* Notes: The tomato paste adds a nice acidity to the soup, but for extra zip the lemon is a nice, fresh touch! The fresh parsley is also optional.


Step 1: 

In a soup pot, sauté onions in 2 TBSP Olive Oil and 1⁄2 tsp Kosher Salt.

Step 2: 

Add carrots and celery and sauté another 2 minutes.

Step 3: 

Add 2 TBSP tomato paste and 1 TBSP Little Eataly. Stir.

Step 4: 

Add 6 cups chicken stock and uncooked orzo. Bring to a boil and cook on high for about 8 minutes until orzo is just tender.

Step 5: 

Season chicken cutlets with 1 TBSP Little Eataly Seasoning. Add to soup and simmer for 5 minutes or until chicken is cooked through.

Step 6: 

Remove chicken, chop into small cubes and put back in soup.

Step 7: 

Add lemon juice and garnish with fresh parsley.