This creamy chicken orzo soup is like a warm hug in a bowl! Tender chicken and tiny orzo pasta swim in a rich, creamy broth that’s packed with fresh veggies.
I love how quick it is to whip up—just toss everything in the pot and let it simmer. It’s perfect for chilly days or when you need a little comfort. Yum!
Key Ingredients & Substitutions
Olive Oil or Butter: I usually opt for olive oil for a healthier fat, but butter adds a wonderful creaminess. You can also mix both for a richer flavor if you prefer.
Orzo Pasta: This tiny pasta helps create a cozy texture. If orzo isn’t available, feel free to use small pasta like ditalini or even rice. It might change cooking times a bit, so keep an eye on it!
Cooked Chicken: Rotisserie chicken is a lifesaver for this recipe; just shred it and it’s ready to go. Any leftover chicken works too. Vegetarian? Swap it out for chickpeas or mushrooms for a hearty twist.
Heavy Cream or Half-and-Half: For a lighter option, you could use milk or even plant-based cream. Just be cautious since these may not be as thick, but they’ll still keep it creamy!
How Do You Perfectly Sauté Vegetables?
Sautéing the vegetables sets the foundational flavor for your soup. Here’s how to do it right:
- Use a large pot and heat your oil or butter on medium. You want a nice, even heat.
- Add the diced vegetables—onion, carrot, and celery—together. Cooking them together allows their flavors to meld.
- Stir occasionally for about 5–7 minutes until softened but not browned. This way they maintain a sweet and subtle flavor.
- Only after they’re soft, add the garlic, cooking for just 1 minute for that rich garlic aroma.
Follow these steps, and your veggies will give your soup a delicious base of flavor! Enjoy cooking!
How to Make Creamy Chicken Orzo Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 ½ cups orzo pasta
- 2 cups cooked chicken breast, diced or shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream or half-and-half
- Optional: 1 tablespoon all-purpose flour (for thickening)
- Optional: Fresh parsley, chopped (for garnish)
- Crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20 minutes to cook, making a total of about 30 minutes. It’s a quick and easy meal perfect for busy weeknights or cozy weekends!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil or butter in a large pot over medium heat. Once hot, add the diced onion, carrots, and celery. Cook these for about 5–7 minutes until they’re softened but not browned. Stir them occasionally to make sure they don’t stick.
2. Add Garlic:
Next, stir in the minced garlic and let it cook for another 1 minute, until it becomes fragrant. This will add a lovely savory flavor to your soup!
3. Bring to a Boil:
Pour in the chicken broth and raise the heat to bring it to a gentle boil. This is when the magic begins, as all the flavors will combine beautifully.
4. Add the Orzo and Chicken:
Once boiling, add in the orzo pasta, cooked chicken, dried thyme, and dried parsley. Reduce the heat to a simmer, and let it cook for about 8–10 minutes, or until the orzo is tender. Stir occasionally to keep the pasta from sticking.
5. Thicken If Desired:
If you want a thicker soup, you can mix 1 tablespoon of flour with a splash of cold heavy cream or chick broth in a small bowl until it’s smooth. Stir this mixture into the soup and let it cook for an additional minute to thicken up.
6. Stir in the Cream:
Now, lower the heat, and gently stir in the heavy cream or half-and-half. Warm the soup through, but avoid boiling to prevent curdling. It should get creamy and comforting!
7. Season and Serve:
Season your soup with salt and freshly ground black pepper to taste. Ladle it into bowls, garnish with some fresh chopped parsley if you like, and serve it with crusty bread on the side. Enjoy your delicious soup!
Can I Use Other Types of Pasta?
Absolutely! While orzo is ideal for this soup, you can substitute it with other small pasta shapes like ditalini or even small rice. Just keep an eye on the cooking times to ensure everything is cooked properly.
Can I Make This Soup Dairy-Free?
Yes! For a dairy-free version, substitute the heavy cream with a plant-based cream, such as coconut cream or almond milk. You can also use a dairy-free butter instead of regular butter.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water if the soup has thickened too much.
Can I Freeze the Soup?
You can freeze the soup, but keep in mind that the orzo may become mushy upon reheating. If you plan to freeze it, you might want to cook the orzo separately and add it when reheating for the best texture!
