Recipes // Soups // Chicken Soup With Orzo

Chicken Soup With Orzo


By Maria Elia

Serves 4–6


  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, finely chopped
  • a pinch of ground allspice
  • 1 teaspoon ground cinnamon
  • 1 quart reserved chicken stock (from poaching, page 89)
  • 3/4 cup orzo
  • 4 large, vine-ripened tomatoes, peeled and diced
  • 8 grape leaves (fresh or pickled),
  • trimmed of stem and shredded*
  • 1/2 reserved chicken meat from poaching (page 89)
  • 1/4 cup finely chopped fresh mint
  • 1/4 cup finely chopped fresh dill
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 2 tablespoons freshly squeezed lemon juice
  • sea salt and freshly ground black pepper
  • extra-virgin olive oil, to serve


  1. If using fresh grape leaves, blanch them in boiling salted water for about 2 minutes until they’re no longer bright green; refresh under cold running water. If using pickled or jarred leaves, place in a colander and rinse well.
  2. Heat the oil in a medium saucepan over medium heat, add the onion, and cook for 5–8 minutes until softened and transparent.
  3. Add the garlic, allspice, and cinnamon and cook for another minute, then add the chicken stock and bring almost to a boil.
  4. Add the orzo, tomatoes, grape leaves, and chicken then reduce the heat so the soup is simmering. Cook for approximately 8 minutes, or until the orzo is tender.
  5. Add the fresh herbs and lemon juice and season with salt and pepper. Serve drizzled with extra-virgin olive oil.
Featured Recipes

Personally Yours

Marketplace Recommendations