The ‘Gate Plate: Homemade Chicken Orzo Soup

Simple and scrumptious recipes for college students.


Kristen Miquel

Processed with VSCO with a6 preset

This soup is delicious, nutritious and super simple to make. Just in time for hectic finals season and the end of the semester, it is important to remember to take care of yourself and fuel your body with protein for those late-night study sessions. Plus, it doesn’t hurt to boost your immune system with the healthy vegetables in this soup!

SERVES: 10 people

PREP TIME: 10 minutes

COOK TIME:  20-25 minutes

EASY TIPS: You can freeze the soup to save for another time if you have leftovers!


  • 1 box of orzo pasta (or your choice of pasta/grain)
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 3 cloves of garlic, chopped
  • 6 stalks of celery, chopped
  • 4 large carrots, peeled and chopped
  • 1 can of garbanzo beans, drained and rinsed
  • 1 cup mushrooms, chopped
  • 1 onion, chopped
  • Salt and pepper
  • 5 cups of chicken broth
  • 1 rotisserie chicken, shredded
  • Fresh thyme
  • Fresh parsley
  • Fresh rosemary


  1. Boil water and cook the orzo according to the package. Drain, rinse and set aside.
  2. Heat a saucepan over medium heat with olive oil and one tablespoon of butter. Add the garlic, onion, celery, carrots, garbanzo beans and mushrooms. Season with salt and pepper, and let brown.
  3. Add the chicken broth and remaining butter. Let simmer, then add shredded chicken.
  4. Season with fresh herbs and additional salt and pepper. Enjoy!