Broccoli Chicken Orzo Soup with Spinach is a cozy, nourishing one-pot meal that’s full of flavor and comfort. Tender chicken, soft orzo pasta, vibrant broccoli, and fresh spinach all simmer together in a savory, herb-infused broth. It’s light but filling, and exactly the kind of soup I make when I want something wholesome, quick, and satisfying.

Why You’ll Love This Recipe

I love this recipe because it comes together fast with simple ingredients, but still tastes like something that’s been simmering all day. The orzo gives the soup heartiness, the broccoli and spinach add freshness and nutrients, and the chicken makes it a full, protein-packed meal. It’s a perfect go-to soup for busy weeknights, sick days, or any time I need something warm and easy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion, finely chopped
Garlic, minced
Carrots, diced (optional for extra sweetness and color)
Cooked chicken (shredded or diced; rotisserie chicken works great)
Chicken broth
Broccoli florets (fresh or frozen)
Orzo pasta
Fresh spinach (baby spinach or chopped regular spinach)
Dried thyme or Italian seasoning
Salt and black pepper
Lemon juice (optional, for brightness)
Grated Parmesan cheese (optional for serving)

Directions

I heat olive oil in a large pot over medium heat and sauté the onion and garlic until softened and fragrant.
I add the carrots (if using) and cook for a few more minutes.
I pour in the chicken broth and bring it to a gentle boil.
I stir in the orzo and cook for about 5–7 minutes.
I add the broccoli florets and cook until they’re tender and the orzo is fully cooked (about 4–5 more minutes).
I stir in the cooked chicken and fresh spinach, letting the spinach wilt and the chicken heat through.
I season with salt, pepper, herbs, and a splash of lemon juice if I want to brighten the flavor.
I ladle the soup into bowls and top with Parmesan if I have it.

Servings and timing

This recipe serves about 4 to 6 people and takes around 30–35 minutes from start to finish—perfect for a weeknight dinner or weekend lunch.

Variations

Sometimes I add a splash of cream at the end for a creamier soup, or I use kale instead of spinach. I’ve also made it with turkey instead of chicken, especially after the holidays. If I want it low-carb, I swap the orzo for cauliflower rice or just leave it out altogether.

Storage/reheating

I store leftovers in the fridge for up to 3 days. Since orzo tends to absorb liquid, I add extra broth when reheating on the stove or in the microwave. I don’t recommend freezing this soup once the orzo is cooked, but I’ve frozen the broth and veggie base without pasta and added fresh orzo when reheating.

FAQs

Can I use raw chicken instead of cooked?

Yes. I dice raw chicken and sauté it with the onions until browned and cooked through before adding the broth.

Can I use frozen broccoli?

Absolutely. I add it straight from the freezer during the last few minutes of cooking.

Will the orzo get mushy?

It can if it sits too long. I like cooking it just until tender and reheating gently with extra broth.

What can I serve with this soup?

I love it with crusty bread, garlic toast, or a side salad. It’s also great on its own for a lighter meal.

Is this soup gluten-free?

Not by default since orzo is made from wheat, but I’ve used gluten-free orzo or substituted rice to make it gluten-free.

Conclusion

Broccoli Chicken Orzo Soup with Spinach is everything I want in a quick and healthy homemade meal—warm, flavorful, and packed with ingredients that make me feel good. It’s an easy way to get veggies, protein, and comfort in one bowl. Whether I make it ahead or whip it up last minute, it’s always a favorite in my kitchen.