Name: Chili Oil) 35 minutes 4 servings SAVE Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1-2 Chicken breasts or 3-4 chicken thighs; 1 cup orzo; 2 tbsp butter; 4 cups chicken stock; 3 cups water; Olive oil; ½ onion (chopped); 1-2 stalks of celery (sliced); 2 cloves garlic (minced); Juice of lemon; Chives; ½ cup red chili flakes; 1.5 cups neutral oil; 1 tbsp sesame seeds; 3 cloves garlic (minced); 1 tbsp diced ginger (minced); 1 tbsp sugar; 1 tbsp salt; 1 cinnamon stick

Jump to Recipe·5.1 from 22 reviews

If there’s one secret weapon in my soup arsenal, it’s this Toasted Orzo Chicken Soup topped with Aunt Lily’s Chili Oil)
35 minutes
4 servings
SAVE. As cozy as your favorite sweater but with an unexpected spicy kick, this bowlful brings together golden, buttery orzo, gently poached chicken, and a deeply aromatic, homemade chili oil. The result is a soup you’ll crave on busy weeknights, cold weekends, and whenever you want to impress someone with hardly any effort. Classic comfort meets punchy modern flavor, and with just a bit of prep, you’ll be swirling spoonfuls of Chili Oil)
35 minutes
4 servings
SAVE on your homemade bowl before you know it.

Chili Oil)
35 minutes
4 servings
SAVE Recipe - Recipe Image

Ingredients You’ll Need

There’s beauty in the simplicity of these ingredients: each one plays a starring role, giving the soup its depth, heartiness, and signature bold finish. Don’t skip the fresh garnish or the spicy oil—these truly transform the dish from simple to spectacular.

Chicken breasts or thighs: For juicy, tender bites; choose what you love and have on hand.
Orzo: A small, rice-shaped pasta that toasts up golden and nutty, adding tasty texture to the soup.
Butter: Essential for coaxing out the orzo’s best flavor during toasting.
Chicken stock: The rich backbone of the soup, bringing deep umami flavor.
Water: Helps balance the stock so the soup isn’t too heavy.
Olive oil: Used for sautéing veggies and adding a touch of richness.
Onion: Delivers sweetness and depth to every spoonful.
Celery: Offers fresh, aromatic crunch that brightens up the broth.
Garlic: Both sliced for the base and minced for the chili oil—undeniably savory and aromatic.
Lemon juice: Adds that hit of brightness that wakes everything up.
Chives: A simple, fresh topping that packs color and a mild oniony note.
Red chili flakes: The heartbeat of Aunt Lily’s Chili Oil)
35 minutes
4 servings
SAVE, delivering just the right kind of heat.
Neutral oil: (Like canola or grapeseed) Transports all those chili flavors for the stunning oil topper.
Sesame seeds: Introduce a nutty, toasty crunch to the chili oil.
Ginger: Use fresh and finely minced for a zippy, aromatic thrill.
Sugar: Balances out the spice and brings complexity.
Salt: A must for flavor—don’t be shy.
Cinnamon stick: One small stick infuses subtle warmth into the vibrant Chili Oil)
35 minutes
4 servings
SAVE.
Freshly ground pepper: For seasoning, to taste.

How to Make Chili Oil)
35 minutes
4 servings
SAVE

Step 1: Toast the Orzo

Melt the butter in a large pot over low-medium heat, then add the orzo. Stir it constantly, letting those grains transform from pale to a toasted, golden hue—this is where the magic begins! Take care, as both the butter and orzo can go from toasty to burnt quickly. Once golden, scoop out the orzo and set it aside to preserve that nutty flavor for later.

Step 2: Sauté the Aromatics

In the same pot (no need to dirty another one!), drizzle in some olive oil, then toss in your chopped onion, sliced celery, and sliced garlic. Let these soften for 3-4 minutes; you want them fragrant and tender but not browned. Sprinkle with salt and pepper—the aromas at this stage are a preview of comfort to come!

Step 3: Simmer the Chicken

Pour in your chicken stock and water, then bring the mixture to a gentle simmer. Slip in the chicken breasts or thighs and let them poach in the gentle bubbles until cooked through. Chicken breasts will be ready a bit faster than thighs, so resist overcooking for the juiciest result—it’s typically 10-15 minutes tops.

Step 4: Make Aunt Lily’s Chili Oil)
35 minutes
4 servings
SAVE

While your chicken simmers, prep the chili oil base by combining chili flakes, sesame seeds, minced garlic, minced ginger, sugar, salt, and a cinnamon stick in a heat-safe bowl. Heat your neutral oil until it sizzles when you touch it with a bit of garlic (that’s your cue it’s hot enough). Carefully pour the hot oil over the chili mixture. This will sizzle and caramelize those aromatics instantly, so give it a good stir and set aside to infuse while finishing the soup. The fragrance is absolutely irresistible!

Step 5: Shred the Chicken

Once the chicken is cooked, transfer it from the broth to a cutting board. Using two forks, shred the chicken into hearty pieces—this gives the soup its heartiness and ensures each bite is packed with tender protein.

Step 6: Simmer the Soup

Add the toasted orzo back into the pot, stirring as it simmers over medium heat. After about 7-8 minutes, the orzo softens and drinks up all those savory broth flavors. (Pro tip: don’t rush this step—the orzo texture makes a noticeable difference!)

Step 7: Return Chicken and Add Lemon

Slide your shredded chicken back into the pot, squeeze in the lemon juice, and taste for seasoning. You’ll notice how the lemon brightens and balances the richness—don’t skip it! Add salt and pepper as needed for perfect harmony.

Step 8: Serve and Finish with Chili Oil)
35 minutes
4 servings
SAVE

Ladle generous portions into bowls, then finish each with a drizzle (or dollop!) of Aunt Lily’s Chili Oil)
35 minutes
4 servings
SAVE. Garnish with fresh chives and a squeeze more lemon juice if you crave extra zing. Your kitchen should now smell positively heavenly!

How to Serve Chili Oil)
35 minutes
4 servings
SAVE

Garnishes

Chilli oil not only infuses the soup with a gentle heat, but also a beautiful pop of red that beckons you closer. Pair it with plenty of sliced chives or finely diced green onion. A little extra lemon zest or a crack of black pepper takes each bowl over the top—don’t be shy with your favorite finishing touches!

Side Dishes

To make a meal of this Toasted Orzo Chicken Soup, serve it alongside thick slices of country bread for dunking, or a simple leafy salad drizzled with lemony vinaigrette. Roasted vegetables or a platter of crunchy crudités would offer a great textural contrast and balance the cozy warmth of your bowl.

Creative Ways to Present

Hosting friends? Pour the soup into large mugs and let everyone drizzle their own Chili Oil)
35 minutes
4 servings
SAVE for drama and fun. Serve in wide, shallow bowls for that elegant, restaurant-style look. Or, add a soft-cooked egg to each portion for pure comfort food bliss—watch as the yolk enriches every spoonful!

Make Ahead and Storage

Storing Leftovers

Store any leftover soup and Chili Oil)
35 minutes
4 servings
SAVE in separate airtight containers in the fridge, where they’ll happily keep for up to 3 days. The orzo will soak up a bit more broth as it sits, so you may want to add a splash of water or stock when reheating.

Freezing

The soup base (without orzo or garnishes) freezes well for up to 3 months. For the best texture, freeze portions before adding the orzo, then cook the pasta fresh each time you reheat. Chili Oil)
35 minutes
4 servings
SAVE also freezes beautifully—just thaw it gently and stir before using.

Reheating

Warm the soup in a pot on the stovetop over medium heat, adding a splash of water or stock if needed. Stir occasionally to prevent sticking. The Chili Oil)
35 minutes
4 servings
SAVE can be served straight from the fridge, but if you’d like it warmer, gently heat it in a pan for just a few seconds (don’t overheat or the flavors can fade).

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Using rotisserie chicken is a fantastic shortcut if you’re short on time—just add shredded pieces after simmering the orzo to warm through. It’s delicious and just as comforting.

How spicy is the Chili Oil)
35 minutes
4 servings
SAVE?

The heat level is adjustable: use fewer chili flakes for a milder kick or ramp them up for true spice lovers. You can always serve the oil on the side so everyone can add as much as they like.

Can I make this soup vegetarian?

Yes! Swap in hearty veggie stock and replace the chicken with chickpeas or white beans, and perhaps add more veggies like carrots or spinach for flavor and color. The Chili Oil)
35 minutes
4 servings
SAVE will still provide amazing depth and complexity.

What’s the best way to store leftover chili oil?

Keep leftover Chili Oil)
35 minutes
4 servings
SAVE in a clean, airtight jar in the fridge. It will keep for weeks (if it lasts that long!) and tastes even better as the flavors continue to meld.

Can I use another type of pasta instead of orzo?

Of course! Small pasta shapes like ditalini or pastina will work well, or you can even use rice for a gluten-free variation. The method remains the same, but cooking times may vary, so keep an eye on your pot.

Final Thoughts

If you’re looking for a soup that brings both comfort and excitement to your dinner table, this Toasted Orzo Chicken Soup with Aunt Lily’s Chili Oil)
35 minutes
4 servings
SAVE is the recipe to try next. Just a handful of simple pantry ingredients, a bit of simmering, and a swirl of vibrant, homemade Chili Oil)
35 minutes
4 servings
SAVE create something truly special. Trust me—once you ladle out those first spicy, lemon-brightened spoonfuls, you’ll want to make it again and again!