This creamy chicken orzo soup is full of flavor and cozy goodness! With tender chicken, small pasta, and a rich, creamy base, it warms you right up on chilly days.
Whenever I make this soup, my kitchen smells amazing! Plus, it’s hearty enough to make a meal. I love serving it with some crusty bread for dipping—so good!
Key Ingredients & Substitutions
Chicken: For this soup, I recommend boneless, skinless chicken breasts for a leaner option. You can use thighs if you prefer dark meat, or even cooked rotisserie chicken for convenience. Just shred it and add!
Vegetables: Onions, carrots, and celery form the classic mirepoix base. You can swap out carrots for parsnips or skip celery if you’re not a fan. Adding peas or bell peppers can also add a nice touch!
Broth: Low-sodium chicken broth is my go-to for this recipe. Vegetable broth is a great substitute for a lighter, vegetarian option. Just be careful with the salt if you use regular broth.
Pasta: Orzo is traditional for this soup, but you can use any small pasta like ditalini or even rice if that’s what you have on hand. Adjust the cooking time as needed.
Greens: Spinach or kale work beautifully in this recipe. If you want a different flavor, try Swiss chard or even frozen spinach. Just be sure to chop it finely if using chard!
How Can I Make Sure My Soup is Perfectly Creamy?
To achieve that luxurious, creamy texture, focus on how you add the cream. After you’ve simmered the soup, lower the heat before adding heavy cream or half-and-half. This prevents it from curdling:
- Mix the cream in gradually while stirring gently.
- Heat for a few minutes, but avoid bringing it back to a boil.
- For extra creaminess, consider adding a splash of white wine or a dollop of cream cheese!
With these tips and ingredient options, your creamy chicken orzo soup will be a hit every time! Enjoy your cooking and have a comforting meal!<\/p>
How to Make Creamy Chicken Orzo Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb boneless, skinless chicken breast or thighs, cooked and shredded
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth (low sodium preferred)
- 1 cup orzo pasta
- 1 ½ cups fresh spinach or kale, chopped
- 1 teaspoon dried thyme or Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream or half-and-half
- Fresh dill or parsley for garnish (optional)
- Juice of half a lemon (optional for brightening)
How Much Time Will You Need?
This creamy chicken orzo soup takes about 15 minutes to prep and approximately 25 minutes to cook, for a total of about 40 minutes. It’s quick enough for a weeknight dinner, yet delicious enough for a special occasion!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat your olive oil or butter over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté these for about 5-7 minutes until everything is softened and the onions are translucent. This step builds the flavor base for your soup!
2. Add Garlic:
Next, stir in the minced garlic and cook for another 1-2 minutes, just until it’s fragrant. Be careful not to burn it—garlic can go from perfect to burnt very quickly!
3. Add Broth and Bring to a Boil:
Now, pour in the chicken broth and increase the heat to bring it all to a boil. Yum, can you smell that goodness?
4. Cook the Orzo:
Add the orzo pasta and dried thyme (or Italian seasoning) to the boiling broth. Continue cooking according to the package instructions for the orzo, usually around 8-10 minutes, until it’s tender.
5. Add Chicken and Greens:
Once the orzo is cooked, stir in your shredded chicken and chopped spinach (or kale). Simmer this mixture for about 3-5 minutes until the greens are wilted and everything is nice and hot.
6. Stir in the Cream:
Reduce the heat to low and gently stir in the heavy cream or half-and-half. Heat this through, but remember not to let it boil so the cream doesn’t curdle. The soup should become velvety and rich at this point!
7. Season to Taste:
Add salt, pepper, and the juice of half a lemon, if you’re using it. Taste and adjust your seasonings as desired. A little squeeze of lemon can really brighten the soup!
8. Serve and Enjoy:
ladle the soup into bowls and garnish with fresh dill or parsley if you’d like. Serve hot with some crusty bread on the side for a complete meal. Enjoy every comforting bite!
This creamy chicken orzo soup is not just delicious, but it also provides warmth and comfort to anyone who enjoys it. Have fun making it!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover roasted or rotisserie chicken works perfectly for this recipe. Just shred it and add it in during the step where you introduce the cooked chicken. It saves time and adds great flavor!
Can I Substitute the Orzo Pasta?
Yes, you can substitute orzo with other small pasta shapes like ditalini or even small shells. If you want a gluten-free option, feel free to use gluten-free pasta; just follow the cooking instructions on the package to ensure it’s cooked properly.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, reheat on the stove over low heat, adding a splash of broth or water if it’s too thick.
Can I Make This Soup Vegetarian?
Yes! To make a vegetarian version, simply omit the chicken and use vegetable broth instead. You can also add more veggies or beans for extra protein and texture. Consider using tofu or chickpeas for added heartiness!
