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orzo soup in a black bowl
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4.86 from 7 votes

Chicken and Butternut Squash Soup Recipe

Warm, cozy, and packed with butternut squash, hearty chicken, and tender orzo pasta, this soup comes together in under 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Keyword: Chicken Recipe, easy soup, weeknight-friendly
Servings: 4 Servings
Author: Jess Smith via Inquiring Chef
Cost: $9.00


  • Stockpot or Dutch Oven


  • 1 Tablespoon olive oil
  • 1 medium onion, roughly chopped
  • 1/2 teaspoon kosher salt
  • 4 sprigs fresh sage, finely chopped
  • 8 cups chicken stock (see note)
  • 3 pounds butternut squash, peeled and cut into small 1-inch cubes (you can also substitute sweet potatoes here)
  • 1 cup orzo pasta (dry)
  • 2 cups shredded, cooked chicken (see note)
  • salt and pepper, to taste


  • Heat oil in a large saucepan over medium heat. When the oil begins to shimmer, add the onion and salt. Cook, stirring frequently, until the onions are soft but not brown, 3 to 4 minutes. Add the sage and stir until fragrant, about 2 minutes more. Add the stock and bring to a simmer (adjust the heat, if needed, so that the water is gently boiling).
  • To the soup, add the butternut squash, orzo, and chicken. Simmer until the orzo and squash are both tender, 10 to 12 minutes. (Check the orzo package instructions for recommended cook time.)
  • Taste the soup and season with some extra salt and pepper, if needed. Serve immediately.


Leftovers: The orzo will continue to soak up stock as it sits, resulting in leftovers that are more like an orzo-based risotto or other pasta dish than soup. They're great this way, but feel free to add some more stock right before serving if you'd like. 


Calories: 624kcal | Carbohydrates: 87g | Protein: 38g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 67mg | Sodium: 762mg | Potassium: 1987mg | Fiber: 9g | Sugar: 17g | Vitamin A: 36206IU | Vitamin C: 74mg | Calcium: 207mg | Iron: 5mg