To avoid mushy orzo, cook it separately until al dente and add when serving, or undercook by 1-2 minutes in the soup as it will finish cooking off heat., For a creamy version, stir in 1/4 to 1/2 cup heavy cream, half-and-half, or full-fat milk at the end., Add fresh spinach or kale in the last 5 minutes for added color and nutrients., Add red pepper flakes with garlic and tomato paste for spice., Freezing: freeze soup base without orzo; add freshly cooked orzo when serving., Use boneless skinless chicken thighs for juicier meat or shredded rotisserie chicken for quick preparation., Go vegetarian by substituting chicken and broth with beans and vegetable broth., Use gluten-free pasta, rice, or quinoa instead of orzo for gluten-free version., Add smoky flavor with fire-roasted tomatoes or smoked paprika, and Mediterranean flair with olives, sun-dried tomatoes, lemon, and feta., Store leftovers in airtight containers in the fridge up to 3-4 days or freeze soup base for 2-3 months.