Rosemary Chicken Soup

Moist chunks of chicken, simmered in an herb-infused broth with soft pasta and nutty parmesan cheese.

Course Main Course, Soup

Cuisine American

Keyword chicken soup, parmesan cheese, rosemary, soup with orzo

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 331kcal

1 tablespoon olive oil
1 pound boneless skinless chicken breasts tender, or thighs, cut into bite-size pieces
1/2 cup chopped onion
2 cloves garlic minced
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
3 cups chicken broth
2 cups water or more as needed
1 cup orzo pasta or pasta of choice, or rice (use 1/2 cup rice)
2 sprigs fresh rosemary or more/less to taste
2 tablespoons grated or shredded parmesan cheese plus more for serving
Chopped fresh parsley for serving optional

Heat the oil in a large saucepan or stock pot over medium-high heat. Add the chicken and cook until no longer pink. Add the onion and garlic and cook for 3 to 5 minutes, until the onion is soft. Add the dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the thyme is fragrant.
Add the broth and water and bring to a boil (increase the temperature to high if needed). Add the orzo pasta and rosemary and cook for 7 minutes.
Remove the rosemary sprigs. Stir in the parmesan cheese and cook for 2 to 4 more minutes, until the pasta is tender, lowering the temperature as needed to keep the mixture at a gentle boil (add additional water if needed). Season to taste with salt and black pepper
Ladle the soup into bowls and top with parsley (if using). Serve with extra parmesan cheese on the side.