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–+ servings
A dutch oven of orzo substitute soup.

Best Orzo Substitutes and How to Use Them

Tressa Jamil
We've gathered 15 of the very best orzo substitutes and how to use them when you don't have the pasta on hand. Plus, gluten-free alternatives!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine American, Greek
Servings 6
Calories 393 kcal
Ingredients
  
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 sticks celery, finely chopped
  • 2 medium carrots, peeled and finely chopped
  • ½ medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 6 cups chicken broth
  • 1½ teaspoons salt
  • 1 teaspoon black pepper
  • ½ teaspoon dried basil
  • ½ teaspoon dried Italian oregano
  • ½ teaspoon dried dill
  • 1½ pounds chicken breasts
  • 1 cup uncooked stelline
  • 1 tablespoon fresh lemon juice, (about ½ lemon)
  • salt and pepper, to taste
Instructions
 
  • Warm the butter and olive oil in a Dutch oven over medium heat. Add the celery, carrots, and onions, and saute for 10 minutes.
  • Stir in the garlic and cook for one minute, then add the flour and cook for another minute.
  • Pour the chicken broth into the pot and stir until the flour dissolves. Add the salt, pepper, basil, oregano, dill, and chicken breasts.
  • Bring the soup to a boil. Then, reduce the heat and cover the pot with the lid slightly ajar for 15 minutes.
  • Remove the lid and stir in the stelline pasta. Cook for 5-7 minutes or until the pasta is tender.
  • Take the chicken out of the pot; shred or cut it up, depending on your preference.
  • Return the chicken to the pot, stir in the fresh lemon juice, and taste and season with salt.
Notes
Adapted:
  • Enjoy my take on Lemon Chicken Orzo Soup from Salt and Lavender, showing you how to use stelline pasta as a substitute for orzo in a recipe - kind of like chicken noodle soup. Arborio rice is another tasty option. 
Nutrition
Serving: 1 Bowl | Calories: 393 kcal | Carbohydrates: 23 g | Protein: 33 g | Fat: 15 g | Saturated Fat: 5 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 6 g | Cholesterol: 89 mg | Sodium: 659 mg | Potassium: 425 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 482 IU | Vitamin C: 10 mg | Calcium: 38 mg | Iron: 7 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!