This one pot chicken and bacon orzo soup is perfect for chilly days or when you just need a warm bowl of comfort food. The bacon infuses so much flavor, and orzo is like a perfect hybrid of pasta and rice, adding a wonderful texture.
I’ve decided to judge how productive my days are based on how many times I have to run the dishwasher. It’s a running joke between Jeff and I because when I go out of town for a week, he might run the machine one time.
But in my day to day life, I’m using it at least once per day even though I wash many dishes by hand. And I hate doing dishes. But they’re a clear indicator of whether I’ve been slacking or getting things done.
No job is perfect. Dishes are just part of the deal and I’ve gotten used to them.
Part of the reason this soup is so appealing to me is because there’s very little clean up involved. I use a dutch oven or heavy bottom pot for cooking the soup plus a plate and cutting board for handling the bacon and chicken.
It’s easy, not overly time consuming and perfect for any time of year. I prefer using homemade stock, but low sodium store-bought stock will get the job done.
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This recipe calls for chopped onions. Check out my fast and easy technique for how to chop an onion with step-by-step photos!
More Soup Recipes
If you enjoyed this orzo soup, you may also like my Heirloom Gazpacho, Tomato Bisque, and Cheese Potato Soup! You can also see my full archive of soup recipes here! I also love this Tortilla Soup Recipe from Food and Wine Magazine.
One Pot Chicken and Bacon Orzo Soup
Ingredients
- 5 slices bacon
- 2 cups yellow onion, diced (approximately 1 large onion)
- 2 cloves garlic minced
- 1 cup celery, diced (approximately 3 ribs)
- 1 cup carrots, diced
- 1 pound boneless skinless chicken breast
- 6 cups chicken stock, preferably homemade
- 1/2 cup orzo
- 1 1/2 teaspoons kosher salt or to taste
- 1/2 teaspoon fresh ground black pepper or to taste
- chopped fresh parsley to taste
Instructions
- In a large dutch oven or heavy bottom saucepan, render the fat from the bacon over low heat. Once there's a nice layer of fat on the bottom of the pan, turn the heat up slightly and cook the bacon until crisp. Place the bacon on a plate lined with paper towels to drain. Discard all but 2-3 tablespoons of the fat from the pan.
- Add the onions, garlic, celery, and carrots to the pan with a pinch of salt. Cook the vegetables on medium heat for several minutes, stirring periodically, until they have caramelized a bit (Note: the more you caramelize them, the more flavorful the finished soup will be).
- Lay the chicken breasts on top of the vegetables and cover with the chicken stock. Bring the the liquid to a boil, cover and reduce the heat to low. Allow the soup to simmer for 20 minutes. Remove the chicken and place on a cutting board. Once it has cooled slightly, use 2 forks to shred the meat. Set aside.
- Bring the soup back to a boil and add the orzo. Cook for 8 minutes, uncovered, until the orzo is al dente.
- Add the chicken back to the soup and season with salt and pepper to taste.
- Dice the reserved bacon. Garnish each bowl of soup with fresh parsley and diced bacon before serving. (Note: the bacon can be reheated either in a skillet over medium heat or in the microwave at 10 second intervals)
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
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Liz @ FloatingKitchen says
Looks delicious! I hate dishes too. But I guess every job has a downside. :-)
foodnessgracious says
I know what you mean..and super amazing pics lady!
Joy @ WhatIWeighToday.com says
I am on a crazy soup tear myself and this looks like a delicious one to try!
realfoodbydad says
Fighting the flu this week and I could use a big old bowl of this. Looks incredible!
Tutti Dolci says
I love orzo soup, this looks like a bowl of comfort and one pot = a dream!
Caroline Hurley says
I LOVE the bacon in this soup, Jen! I’d eat this every day.
Kate@Diethood says
That looks sooo good!! Beautiful soup!
AND I hate doing the dishes! BUT it’s a part of our job description and that kinda sucks.
Jennie @themessybakerblog says
I am forever doing dishes. I don’t even own a dishwasher :( This soup looks amazing.
Savory Simple says
I was so stubborn when I lived in Baltimore. I know most apartments don’t have dish but it was an absolute deal breaker for me. I would lose it without a dishwasher.
Kristin Mosley says
You can make a fresh soup in an hour. Why do people cook with fake crap?
Savory Simple says
I don’t think people realize how easy it is to make soup (or most basic recipes). I blame the processed food industry. They put a lot of money into making their products look easier, regardless of whether it’s true.
Lauren @ HealthyDelish says
This looks amazing!!!
Clay G says
More instructions and plans. Steps 1-3 have nothing to do with the soup, yet you say add it in step 4. Just heat up cooked chicken stock and that is soup?
Heathbar says
Lovely looking. Nigella Lawson has a bacon and pea orzo recipe which is good.
Janet says
Can I use leftover cooked chicken for this soup? How many cups would I use? Thank you!
Jennifer Farley says
Hi Janet! You can definitely use leftover cooked chicken. I love using shredded rotisserie chicken. I am guessing that 1 pound is approximately 2 cups, give or take.
Meg says
Is there any reason not to just put the bacon back into the soup? (Instead of using it as a garnish)
Jennifer Farley says
You can put it back into the soup, it just stays crisper if you use it as a garnish. It will become a bit soggy if it’s in liquid.
Jordyn J says
Hello! I LOVE this recipe and can’t wait to try it out! Just a quick question that may seem obvious to some but not to me. Should the chicken be pre-cooked before putting it into the pot and simmering for 20 minutes? Or should it be raw?
Jennifer Farley says
No stupid questions here! It should be raw. Essentially, you’re poaching it in the broth liquid :)