This Creamy Chicken Orzo Soup hits the spot. It’s smooth, lightly creamy, and full of tender chicken and bite-sized orzo. The texture is silky from the cream, with small pasta that soaks up the savory broth and fresh herbs for brightness.
Make this because it’s quick, uses simple pantry ingredients, and everyone kids and adults tends to love it. If you love creamy chicken soups, you might also enjoy Creamy Chicken Macaroni Cheese Soup for a cheesy twist.
Why You’ll Love This Recipe
- Ready in about 30 minutes for busy weeknights
- Made with simple pantry staples and leftover chicken
- Comforting, kid-friendly, and easy to stretch for meal prep
- Brightened with fresh herbs for a fresh finish
Ingredients
For the Soup:
- 4 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 3 ribs celery, diced
- 3 tablespoons all purpose flour
- 6 cups chicken broth, warmed
- 2 1/2 cups cooked chicken, shredded or diced
- 3/4 cup dried orzo pasta
- 1/2 cup heavy cream
- 1/3 cup minced fresh herbs (parsley, dill, tarragon), minced
- Kosher salt, to taste
- White pepper, to taste
Step-by-Step Instructions of Creamy Chicken Orzo Soup Recipe
- Melt the butter in a large pot over medium heat.
- Sauté the diced onion, carrots, and celery until soft, about 5–7 minutes.
- Stir in the flour and cook for 1–2 minutes, stirring, to remove the raw flour taste.
- Whisk in the warmed chicken broth slowly, scraping any browned bits from the bottom of the pot.
- Bring the soup to a gentle simmer.
- Add the cooked chicken and dried orzo, and simmer until the orzo is tender, about 8–10 minutes.
- Stir in the heavy cream and minced fresh herbs; warm through for 1–2 minutes without boiling.
- Season with kosher salt and white pepper to taste.
- Serve hot, garnish with extra herbs if you like, and enjoy.
Tips for Success
- Don’t overcook the orzo; it will keep softening while sitting. Aim to pull it off the heat when just tender.
- Use warm broth to prevent the soup from cooling down and to help it thicken smoothly.
- Shred the chicken finely so every spoonful has a good balance of meat and pasta.
- Stir in the cream off the boil to keep the texture silky and prevent splitting.
Substitutions & Variations of Creamy Chicken Orzo Soup Recipe
To Make It Vegan/Gluten-Free:
- Replace butter with olive oil or vegan butter.
- Use a gluten-free small pasta or rice instead of orzo and replace all-purpose flour with a gluten-free flour blend or 1–2 tablespoons cornstarch mixed with cold water as a slurry.
- Swap chicken broth for vegetable broth and heavy cream for canned coconut milk or a thick cashew cream for a vegan, creamy finish.
Variations:
- Add a squeeze of lemon and extra dill for a bright, summery touch.
- Stir in a handful of baby spinach or kale at the end for greens.
- Mix in cooked mushrooms or white beans for more texture and protein.
- Finish with a spoonful of pesto or a sprinkle of grated Parmesan for extra flavor.
Storage Instructions of Creamy Chicken Orzo Soup Recipe
Refrigerator:
- Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove, adding a splash of broth if it’s become too thick.
Freezer:
- For best results, freeze the soup base (without the cream and orzo) for up to 3 months. Thaw overnight, reheat, then add cooked orzo and cream before serving. Cream and pasta can get watery or grainy if frozen together.
Make-Ahead:
- Chop vegetables and shred chicken a day ahead to save time.
- Cook the orzo separately if you plan to reheat leftovers often add cooked orzo when reheating to keep texture steady.
Frequently Asked Questions (FAQ) of Creamy Chicken Orzo Soup Recipe
Can I use uncooked chicken in this recipe?
- Yes. Add boneless chicken pieces to the simmering broth and cook until done, then shred or chop and return to the soup. Adjust cooking time so the orzo and chicken finish around the same time.
How do I keep the soup from getting too thick after sitting?
- Orzo absorbs liquid as it sits. Keep extra broth on hand and stir in a little when reheating to reach your desired consistency.
Can I replace heavy cream with milk?
- You can use whole milk for a lighter finish, but the soup will be less rich. If using milk, warm it and add it carefully off high heat to avoid curdling.
Final Thoughts
Creamy Chicken Orzo Soup Recipe is a simple, comforting bowl that fits busy lives and picky eaters alike. It’s quick, forgiving, and warms the house with good smells perfect for weeknights, lunch leftovers, or when you need a little cozy. Give it a try, then come back and leave a comment and a star rating to let others know how it turned out.
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Cozy Creamy Chicken Orzo Soup
A quick, creamy chicken soup that’s comforting and perfect for busy weeknights.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 4 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 3 ribs celery, diced
- 3 tablespoons all-purpose flour
- 6 cups chicken broth, warmed
- 2 1/2 cups cooked chicken, shredded or diced
- 3/4 cup dried orzo pasta
- 1/2 cup heavy cream
- 1/3 cup minced fresh herbs (parsley, dill, tarragon)
- Kosher salt, to taste
- White pepper, to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Sauté the diced onion, carrots, and celery until soft, about 5–7 minutes.
- Stir in the flour and cook for 1–2 minutes, stirring, to remove the raw flour taste.
- Whisk in the warmed chicken broth slowly, scraping any browned bits from the bottom of the pot.
- Bring the soup to a gentle simmer.
- Add the cooked chicken and dried orzo, and simmer until the orzo is tender, about 8–10 minutes.
- Stir in the heavy cream and minced fresh herbs; warm through for 1–2 minutes without boiling.
- Season with kosher salt and white pepper to taste.
- Serve hot, garnish with extra herbs if you like, and enjoy.
Notes
Don’t overcook the orzo; it will keep softening while sitting. Use warm broth to prevent the soup from cooling down.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian