This Fall Chicken and Orzo Soup is everything you want in a cozy meal — warm, nourishing, and full of fall flavor. It’s packed with tender chicken, hearty vegetables, and just enough orzo to make it feel like comfort in a bowl. It’s simple, wholesome, and perfect for chilly evenings when you want something that feels like a hug in soup form. Plus, it freezes great, so you can enjoy that cozy feeling any night of the week.

Two bowls of vegetable and sausage soup with orzo pasta, carrots, celery, mushrooms, and greens, served with slices of crusty bread on a wooden surface. Spoons and more bread are nearby.

Friends, by now you know I’m a sucker for a cozy soup, especially when the weather starts to turn crisp. Over the years, I’ve built quite the lineup of cold-weather favorites, from my Butternut Squash Sausage Soup to my Hearty Tuscan White Bean Soup, and this Fall Chicken and Orzo Soup is the latest to earn a permanent spot on that list.

There’s just something special about this one. It’s light but still deeply comforting, filled with tender chicken, wholesome veggies, and a little orzo to make it feel extra cozy. The butternut squash adds a hint of sweetness, the lemon juice brightens it all up, and the thyme ties every flavor together perfectly. It’s the kind of soup that feels good for the soul — simple, nourishing, and made for chilly evenings when you want something that warms you from the inside out.

And if you’re a meal prep person, this one’s a keeper. It freezes great, reheats like a dream, and somehow tastes even better the next day. I can promise you, you’ll be craving this soup all season long.

Assorted soup ingredients on a countertop, including chopped carrots, celery, mushrooms, kale, raw chicken pieces, dry rice, broth, garlic, onion, herbs, oil, salt, pepper, and a lemon. — To make this soup, you’ll need olive oil, onion, celery, cremini mushrooms, garlic, thyme, chicken thighs, orzo, chicken broth, bay leaf, butternut squash, curly kale, parsley, lemon juice, kosher salt, black pepper, and aleppo pepper or red pepper flakes.

A white pot filled with sautéed mushrooms, celery, and onions sits on a green countertop. Surrounding the pot are fresh kale, mushrooms, orzo pasta, bay leaves, and a small bowl of dried herbs. — To make this soup, you’ll need olive oil, onion, celery, cremini mushrooms, garlic, thyme, chicken thighs, orzo, chicken broth, bay leaf, butternut squash, curly kale, parsley, lemon juice, kosher salt, black pepper, and aleppo pepper or red pepper flakes.

Ingredients You Need to Make This Fall Chicken and Orzo Soup

Olive Oil: A simple start that brings everything together. It adds a light richness and helps the veggies cook down perfectly for a flavorful soup.
Yellow Onion: The flavor builder that adds natural sweetness and depth once it cooks down.
Celery: Brings a subtle freshness and crunch at the start, then melts into the broth to round out the flavors.
Cremini Mushrooms: Earthy, meaty, and full of umami. They add heartiness to the soup without weighing it down.
Garlic: Bold, aromatic, and completely essential. It’s what ties everything together and makes each spoonful irresistible.
Thyme: Adds that unmistakable fall aroma. It’s herbaceous, slightly floral, and warm. Dried or fresh, it gives the soup that homemade taste.
Chicken Thighs: Tender, juicy, and full of flavor. They’re the perfect protein for soups because they don’t dry out as they cook.
Orzo: Tiny pasta that brings comfort and texture to every bite. It’s the secret to making this soup feel like a full meal.
Chicken Broth: The bulk of the soup. It gives everything depth, body, and that slow-simmered flavor we crave when the weather cools down.

Bay Leaf: Small but mighty. It infused the broth with a subtle earthy aroma that makes a big difference in the final flavor.
Butternut Squash: Sweet, nutty, and the definition of fall. It adds color, natural sweetness, and a silky texture to the broth.
Curly Kale: A leafy green that holds its texture perfectly. It adds a boost of nutrients and a pop of vibrant color right at the end.
Parsley: Fresh and fragrant. It brightens the whole dish and brings balance to the richer, savory notes.
Lemon Juice: A squeeze of brightness that wakes everything up. It cuts through the richness and ties all the flavors together.
Kosher Salt and Black Pepper: Classic seasonings that enhance and balance every ingredient.
Aleppo Pepper or Red Pepper Flakes (optional): For just a touch of warmth. A sprinkle on top adds a little kick.

A bowl of soup with rice and mushrooms. — Then, add the chicken, chicken broth, orzo, bay leaf, salt, and pepper. Stir everything together and bring to a gentle boil. Once it starts to bubble, cover the pot, reduce the heat to low, and let it cook for 15 minutes.

How to Make This Cozy Chicken and Orzo Soup

To make this soup, start by heating the olive oil in a large soup pot over medium heat. Dice the onion and celery, slice the mushrooms, and add them to the pot. Sauté for 6-7 minutes, stirring occasionally, until the veggies have softened. Next, mash the garlic cloves and add them to the pot along with the thyme. Stir and cook for one minute longer, just until fragrant.

Then, add the chicken, chicken broth, orzo, bay leaf, salt, and pepper. Stir everything together and bring to a gentle boil. Once it starts to bubble, cover the pot, reduce the heat to low, and let it cook for 15 minutes.

A bowl of soup with vegetables and a wooden spoon. — *When the chicken is ready, take it out of the pot and shred it with two forks. Add the shredded chicken back to the pot, along with the chopped kale, parsley, and lemon juice.*

*When the chicken is ready, take it out of the pot and shred it with two forks. Add the shredded chicken back to the pot, along with the chopped kale, parsley, and lemon juice.*

After 15 minutes, remove the cover and add the diced butternut squash. Cover again and continue cooking for another 15-20 minutes, or until the chicken is cooked through. When the chicken is ready, take it out of the pot and shred it with two forks. Add the shredded chicken back to the pot, along with the chopped kale, parsley, and lemon juice.

Stir everything together, taste, and adjust the seasoning with more salt and pepper if needed. Serve warm, and if you’d like, sprinkle with Aleppo pepper or red pepper flakes before serving.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim