Toasted Orzo Chicken Soup (topped with Aunt Lily’s Chili Oil)
If you’re looking for a cozy, comforting bowl of soup that packs a flavour PUNCH, my Toasted Orzo Chicken Soup is the perfect recipe for you. This recipe combines tender chicken, buttery and nutty toasted orzo, and a vibrant homemade chili oil (from my Aunt Lily) that brings just the right amount of heat and complexity to each bite. The chili oil transforms this from a classic chicken soup into something truly special.
If you’re looking for more Soups that Don’t Suck you can check them out here!
Why You’ll Love This Recipe:
- Perfect balance of flavours: The richness of the toasted orzo complements the brightness of the lemon and the savory chicken broth, while the chili oil adds a spicy, flavourful and warming twist.
- Easy to make: With simple ingredients like chicken, orzo, and pantry staples, you can whip this up in no time.
- Customizable: You can easily swap ingredients to suit dietary preferences or what you have on hand (see substitution ideas below).
- Meal prep-friendly: This soup stores well, making it great for leftovers throughout the week. Just add the chili oil when serving to keep it fresh and spicy!
How to Prep for this Recipe:
To make this recipe as smooth as possible, here are some tips for prepping:
Gather your ingredients: Make sure you have everything on hand before starting, including Aunt Lily’s Chili Oil ingredients. The chili oil can be made ahead of time for convenience.
Chop your veggies: Dice the onion, slice the celery, and slice the garlic ahead of time to keep the process smooth.
Prepare the chicken: Whether you use chicken breasts or thighs, have them ready to go into the broth once it’s simmering.
How to make Toasted Orzo Chicken Soup:
Step One:
Toast the Orzo: In a large pot over low-medium heat, melt the butter and add the orzo. Stir frequently, letting the orzo turn golden and toasty for a few minutes. Be careful not to burn the butter or orzo. Remove the orzo from the pot and set aside.
Step Two:
Cook the Vegetables: In the same pot, add a drizzle of olive oil over medium heat. Sauté the chopped onion, celery, and garlic until softened, about 3-4 minutes. Season with salt and pepper.
Step Three:
Add the Broth and Chicken: Pour in the chicken stock and water. Bring to a simmer, then add the chicken breasts or thighs. Cook the chicken in the broth until fully cooked through (breasts will take less time than thighs), about 10-15 minutes.
Step Four:
Make Aunt Lily’s Chili Oil: While the chicken is cooking, combine chili flakes, sesame seeds, garlic, ginger, sugar, salt, and a cinnamon stick in a heat-safe bowl. Heat the neutral oil in a small pan until hot (test by adding a small piece of garlic—if it sizzles, it’s ready). Carefully pour the hot oil over the chili mixture and stir. Set aside to infuse.
Step Five:
Shred the Chicken: Once the chicken is cooked through, remove it from the pot and shred it with two forks.
Step Six:
Cook the Orzo in Broth: Add the toasted orzo back to the pot of broth. Stir occasionally over medium heat until the orzo is tender, about 7-8 minutes.
Step Seven:
Finish the Soup: Return the shredded chicken to the pot and stir in the lemon juice. Adjust seasoning with salt and pepper as needed.
Step Eight:
Serve and Garnish: Ladle the soup into bowls and top with a drizzle of Aunt Lily’s Chili Oil, fresh chives, and extra lemon juice if desired.
How to Store the Soup:
- Refrigerator: Store the soup in an airtight container in the fridge for up to 4 days. Reheat in a pot on the stove or in the microwave. If the soup thickens in the fridge, add a little extra broth or water when reheating.
- Freezer: You can freeze this soup without the orzo for up to 3 months. When ready to eat, thaw the soup and cook fresh orzo in the broth before serving to prevent it from becoming mushy.
Substitutions:
- Chicken: Feel free to substitute boneless, skinless chicken thighs for chicken breasts if you prefer a richer flavour. You can also use leftover rotisserie chicken to save time—just skip the step of cooking the chicken in the broth.
- Orzo: If you don’t have orzo, other small pasta shapes like ditalini or couscous will work just as well.
- Vegetables: If you don’t have celery, try adding carrots or leeks for a similar flavour profile.
- Chili Oil: If you’re not a fan of spice, you can reduce the amount of chili flakes.
Whether you’re already a fan of spicy soups or you’re looking to elevate your weeknight meals, this recipe is sure to become a favourite. Don’t forget to top it with plenty of that chili oil!
As always, please tag me on social if you try this recipe out! I love nothing more than seeing your creations <3
Toasted Orzo Chicken Soup (topped with Aunt Lily's Chili Oil)
Ingredients
- 1-2 Chicken breasts or 3-4 chicken thighs
- 1 cup orzo
- 2 tbsp butter
- 4 cups chicken stock
- 3 cups water
- Olive oil
- ½ onion chopped
- 1-2 stalks of celery sliced
- 2 cloves garlic clied
- Juice of lemon
- Chives
Aunt Lily's Chili Oil (1/2 portion):
- ½ cup red chili flakes
- 1.5 cups neutral oil
- 1 tbsp sesame seeds
- 3 cloves garlic minced
- 1 tbsp diced ginger minced
- 1 tbsp sugar
- 1 tbsp salt
- 1 cinnamon stick
Instructions
- In a large pot over low-medium heat, melt the butter and add the orzo. Stir frequently, letting the orzo turn golden and toasty for a few minutes. Be careful not to burn the butter or orzo. Remove the orzo from the pot and set aside.
- In the same pot, add a drizzle of olive oil over medium heat. Sauté the chopped onion, celery, and garlic until softened, about 3-4 minutes. Season with salt and pepper.
- Pour in the chicken stock and 3 cups water. Bring to a simmer, then add the chicken breasts or thighs. Cook the chicken in the broth until fully cooked through (breasts will take less time than thighs), about 10-15 minutes.
- While the chicken is cooking, combine chili flakes, sesame seeds, garlic, ginger, sugar, salt, and a cinnamon stick in a heat-safe bowl. Heat the neutral oil in a small pan until hot (test by adding a small piece of garlic—if it sizzles, it's ready). Carefully pour the hot oil over the chili mixture and stir. Set aside to infuse.
- Once the chicken is cooked through, remove it from the pot and shred it with two forks.
- Add the toasted orzo back to the pot of broth. Stir occasionally over medium heat until the orzo is tender, about 7-8 minutes.
- Return the shredded chicken to the pot and stir in the lemon juice. Adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls and top with a drizzle of Aunt Lily’s Chili Oil, fresh chives, and extra lemon juice if desired.
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
Learn more about me here!
