This creamy chicken orzo soup is like a warm hug in a bowl! It features tender chicken, cozy orzo pasta, and a rich, creamy broth that will make your taste buds dance.
When the weather gets chilly, there’s nothing better than a big bowl of this soup. I love how easy it is to whip up—just throw everything in and let it simmer. Yum!
Key Ingredients & Substitutions
Olive Oil: This adds flavor and helps sauté the vegetables. If you’re out, you can use vegetable oil or butter. I love using olive oil for its health benefits.
Onion: A medium onion adds sweetness and depth. If you prefer a milder taste, you can use shallots or green onions.
Orzo Pasta: This cute little pasta gives a nice texture to the soup. If you don’t have orzo, you can substitute with small pasta shapes like ditalini or even rice for a different twist.
Chicken: I suggest using rotisserie chicken for a quick option. You can also use leftover cooked chicken or turkey. If you’re vegetarian, consider using mushrooms or tofu instead.
Heavy Cream: It creates that luxurious creaminess. For a lighter option, you can use half-and-half, or for a dairy-free alternative, try coconut milk.
How Do I Sauté Vegetables to Enhance Their Flavor?
Sautéing vegetables is a simple yet essential step in this recipe! This technique brings out the natural flavors and sweetness of the veggies. Here’s how to do it right:
- Heat your pot on medium heat before adding olive oil. You’ll know it’s ready when the oil shimmers.
- Add the onion, carrots, and celery. Stir occasionally for about 5-7 minutes until they soften.
- In the last minute, add garlic and herbs. This keeps them fragrant and prevents burning.
This method not only builds flavor but also sets the foundation for the delicious soup you’re about to create!
How to Make Creamy Chicken Orzo Soup
Ingredients You’ll Need:
For the Soup Base:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
For the Soup Liquid:
- 6 cups chicken broth (preferably low sodium)
For the Pasta and Chicken:
- 1 cup orzo pasta
- 2 cups cooked chicken breast, diced or shredded
For the Creamy Finish:
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- Optional: squeeze of lemon juice for brightness
How Much Time Will You Need?
This delightful soup will take about 10 minutes to prep and approximately 20 minutes to cook, making a total of about 30 minutes. Perfect for a quick yet satisfying meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion, diced carrots, and celery. Sauté for about 5-7 minutes until they begin to soften, stirring occasionally. This will create a fragrant and flavorful base for your soup!
2. Add Garlic and Seasonings:
Next, add the minced garlic, dried thyme, and oregano to the pot. Cook for an additional minute, stirring well to combine. You’ll love the aroma that fills your kitchen!
3. Bring in the Broth:
Pour in the chicken broth and increase the heat to bring it to a boil. This will help the flavors meld beautifully.
4. Cook the Orzo:
Once the broth is boiling, add the orzo pasta. Reduce the heat to a simmer and let it cook for about 8-10 minutes, or until the orzo is tender but not mushy. Stir occasionally to keep it from sticking.
5. Combine Chicken and Simmer:
Stir in the diced or shredded cooked chicken, allowing the soup to simmer for an additional 2-3 minutes to heat the chicken through.
6. Creamy Finish:
Lower the heat and gently stir in the heavy cream and freshly chopped parsley. Be careful not to let it boil, as this can curdle the cream.
7. Season to Taste:
Season your soup with salt and freshly ground black pepper, adjusting to your liking. If you’d like a fresh pop of flavor, squeeze a bit of lemon juice into the soup.
8. Serve and Enjoy:
Ladle the creamy chicken orzo soup into bowls, garnish with extra parsley, and enjoy warm with some crusty bread on the side. Each spoonful is a comforting mix of flavors and textures!
This soup is perfect for cozy nights and is sure to warm your heart. Dig in and enjoy your homemade creamy chicken orzo soup!
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover roasted chicken or rotisserie chicken works perfectly. Just shred or chop it into bite-sized pieces and add it to the soup during the simmering stage.
What Can I Substitute for Orzo Pasta?
If you don’t have orzo on hand, feel free to substitute it with other small pasta shapes like ditalini or even couscous. You can also use rice, but keep in mind the cooking time will vary, so add it earlier to ensure it cooks properly.
How Do I Store Leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave. If the soup thickens in the fridge, add a bit more broth or water when reheating to bring it back to your desired consistency.
Can I Make This Soup Dairy-Free?
Yes! You can use coconut milk or almond milk in place of heavy cream for a dairy-free option. Just be sure to add those toward the end to avoid curdling, and adjust the seasoning to taste since these alternatives might change the flavor a bit.
