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chicken orzo soup

chicken orzo soup with butternut squash, leek + sage

  • Author: Tiffany La Forge
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes


Chicken noodle soup gets a seasonal make-over with butternut squash, orzo pasta, fragrant herbs and sweet leek.


  • 1 cup orzo (dry)
  • 3 cloves garlic, minced
  • 3 carrots, diced
  • 1 leek, diced (white and light green parts only)
  • 3 stalks celery, diced
  • 3 tablespoons fresh sage, chopped
  • 1 teaspoon fresh or dried thyme
  • 2 fresh or dried bay leaves
  • 8 cups organic, free-range chicken broth
  • 4 cups butternut squash, peeled and roughly chopped (from about a 2.53 lb squash)
  • 2 cups shredded rotisserie chicken
  • olive oil
  • salt + pepper


  1. Cook one cup of dry orzo until al dente. Drain, rinse with cold water and set aside.
  2. Heat olive oil in a large stock pot and stir in chopped leek, garlic, carrot and celery. Season with salt and pepper. Cook until the vegetables are softened but not browned, about 7 minutes.
  3. Stir in chopped sage, bay leaf and thyme and cook about 30 seconds until fragrant.
  4. Add chicken stock and chopped butternut squash.
  5. Cook soup until the vegetables are soft and the butternut squash is tender, but not breaking down, about 20 minutes.
  6. Stir in cooked orzo and chicken and discard bay leaves. Serve immediately, garnished with fresh sage. Enjoy!