If you’re craving something that feels like a big, warm hug in a bowl, this Creamy Chicken and Orzo Soup Recipe is exactly what you need. It’s the perfect comfort dish that combines tender chicken, delicate orzo pasta, and a rich, creamy broth that’s bursting with flavor—trust me, once you try it, you’ll want to make it over and over again!
Why You’ll Love This Recipe
- Ultra comforting: The creamy broth mixed with tender chicken and orzo creates a perfect cozy meal.
- Simple ingredients: Using easy-to-find pantry staples that come together without fuss.
- Flexible and forgiving: You can easily swap veggies or add your favorite herbs to make it your own.
- Perfect for any season: Hearty enough to warm you when it’s chilly, yet bright and fresh thanks to lemon and parsley.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that blend beautifully to create layers of flavor and texture—from butter-sautéed veggies to nutty Parmesan and fresh herbs. Each element has a purpose, whether it’s adding creaminess, depth, or a pop of brightness.
- Unsalted butter: Provides a rich, silky base for your vegetables and soup.
- Sweet onion, carrots, celery: The classic soup trio that builds aromatic and sweet undertones.
- Garlic cloves: Adds that irresistible savory punch that makes you want to dive right in.
- Shredded chicken: Tender and protein-packed, it makes this soup hearty and satisfying.
- Chicken stock: The soul of the soup, bringing deep flavor and warmth.
- Parmesan cheese rind: A hidden treasure that melts into luscious richness and umami.
- Orzo pasta: Tiny pasta that cooks quickly and gives a lovely texture without weighing the soup down.
- Milk and all-purpose flour: Whisked together to create a creamy, velvety finish.
- Fresh parsley: Adds a fresh, herbaceous note to brighten the dish.
- Lemon wedges and Parmesan cheese (for topping): The final touches to elevate every spoonful.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best things about this Creamy Chicken and Orzo Soup Recipe is how easy it is to make your own! Whether you’re looking to accommodate dietary needs or just want to experiment with flavors, this soup welcomes customization with open arms.
- Swap the chicken for turkey: Use leftover turkey for a post-holiday twist that’s just as satisfying.
- Make it vegetarian: Skip the chicken and stock; use vegetable broth and toss in sautéed mushrooms or beans for protein.
- Spice it up: Add a pinch of red pepper flakes or a dash of smoked paprika for a subtle heat kick.
- Cream alternative: Substitute milk with coconut milk or almond milk for a dairy-free creamy texture.
How to Make Creamy Chicken and Orzo Soup Recipe
Step 1: Sauté the Aromatics and Veggies
Warm up the butter in a big stockpot over medium-low heat, then toss in the diced onion, carrots, and celery along with a generous pinch of salt and pepper. Stir them every now and then until they soften and start releasing their sweet aroma—this is where the magic really begins. Add minced garlic and poultry seasoning, cooking for another minute to let those flavors bloom.
Step 2: Add Chicken, Stock, and Parmesan Rind
Next, stir in your shredded chicken so it warms through and blends with the veggies. Pour in the chicken stock and nestle in the Parmesan cheese rind. Bring everything to a gentle boil, then lower the heat and let it simmer—this slow warmth allows the cheese rind to infuse the broth with its rich, nutty essence.
Step 3: Cook the Orzo to Perfection
While the soup simmers, add the orzo pasta directly to the pot uncovered. Keep stirring occasionally to prevent sticking and cook until the orzo is al dente—just tender but with a slight bite—which should take about 8 minutes. This pasta cooks quickly, soaking in the flavors and giving each spoonful a lovely texture.
Step 4: Create and Incorporate the Creamy Slurry
In a small bowl or shaker bottle, whisk together the milk and flour until smooth. Pour this mixture into the soup, stirring gently, and let it simmer for another 1 to 2 minutes until the soup thickens and turns irresistibly creamy. Taste and adjust salt and pepper as needed, then remove the Parmesan rind if it hasn’t fully dissolved. Finally, stir in fresh parsley for a bright finish.
Pro Tips for Making Creamy Chicken and Orzo Soup Recipe
- Use leftover chicken: It’s a fantastic way to save time and still get tender, flavorful chunks in your soup.
- Don’t rush the veggies: Letting them soften gently releases their natural sweetness, which makes a huge flavor difference.
- Shred chicken finely: Smaller pieces blend better and give a more harmonious texture throughout the soup.
- Cook orzo just right: Slightly undercook if planning leftovers, so it doesn’t get mushy after reheating.
How to Serve Creamy Chicken and Orzo Soup Recipe
Garnishes
Finishing touches make all the difference! A spritz of fresh lemon juice adds a bright, zesty lift to each bowl. Don’t forget a generous sprinkle of freshly grated Parmesan cheese and some chopped fresh parsley on top — they add color, texture, and a burst of flavor that truly elevate the soup.
Side Dishes
This soup is a meal in itself but pairs wonderfully with a crusty baguette for dipping or a simple mixed green salad with lemon vinaigrette to keep things light and fresh. For a heartier spread, a warm, garlicky flatbread is always a winner alongside.
Creative Ways to Present
Serve your Creamy Chicken and Orzo Soup Recipe in rustic bowls with a sprinkle of extra Parmesan and bright parsley to impress guests. For a fun twist, ladle it into mini bread bowls or hollowed-out squash for an autumn-inspired presentation that’s both charming and delicious.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in airtight containers in the fridge for up to 3 days. To keep the texture just right, it’s best to store the orzo separately and only combine it with the soup when you’re ready to eat.
Freezing
You can freeze this soup without the orzo for up to 2 months. Freeze it in portions so you can thaw only what you need. Then cook fresh orzo when reheating for the best texture possible.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens too much, add a splash of chicken stock or water to loosen it. For best results, add cooked orzo at this stage if stored separately.
FAQs
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Can I use a different pasta instead of orzo?
Absolutely! Small pasta shapes like ditalini, small elbows, or acini di pepe work well in this soup. Just adjust the cooking time accordingly so the pasta reaches al dente without overcooking.
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Is there a way to make this soup dairy-free?
Yes! Swap the butter for olive oil, use dairy-free milk alternatives like almond or oat milk, and omit the Parmesan rind or substitute it with nutritional yeast for a cheesy flavor.
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Can I prepare the soup ahead of time?
You can prep the soup base up to 2 days in advance, but it’s best to cook and add the orzo right before serving to avoid it becoming mushy.
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What’s the purpose of the Parmesan rind in the soup?
The rind melts slowly during simmering, releasing deep, savory umami notes that enrich the broth and give the soup its distinct creamy flavor.
Final Thoughts
I truly hope you enjoy making and savoring this Creamy Chicken and Orzo Soup Recipe as much as I do. It’s the kind of bowl that comforts you after a long day and brings a little joy with every spoonful. So gather your ingredients, take your time, and get ready for a delicious hug in a bowl—happy cooking!
PrintCreamy Chicken and Orzo Soup Recipe
This Creamy Chicken and Orzo Soup is a comforting and flavorful dish perfect for any day. Made with tender shredded chicken, fresh vegetables, orzo pasta, and a rich Parmesan-infused broth, it offers a deliciously creamy texture with bright lemon accents. Easy to prepare in under an hour, this soup makes for a wholesome meal that’s ideal for weeknight dinners or meal prepping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Soup Base
- 3 tablespoons unsalted butter
- 1 sweet onion, diced
- 3 carrots, peeled and diced
- 2 celery sticks, diced
- 3 garlic cloves, minced
- Kosher salt and pepper, to taste
- 1/2 teaspoon poultry seasoning
- 1 1/2 cups cooked, shredded chicken
- 6 cups chicken stock
- 1 Parmesan cheese rind
Pasta and Thickener
- 1 cup uncooked orzo pasta
- 1/2 cup milk
- 1 teaspoon all-purpose flour
Finishing Touches
- 3 tablespoons fresh parsley, chopped, plus more for topping
- Parmesan cheese, for topping
- Lemon wedges, for spritzing
Instructions
- Sauté Vegetables: Heat the butter in a large stock pot over medium-low heat. Add the diced onion, carrots, celery, and a generous pinch of salt and pepper (at least ½ teaspoon of each). Cook, stirring occasionally, until the vegetables have softened, about 7-10 minutes.
- Add Garlic and Seasoning: Stir in the minced garlic cloves and poultry seasoning until fragrant, about 1 minute. Then add the shredded chicken, mixing to combine with the vegetables.
- Simmer with Broth: Pour in the chicken stock and add the Parmesan rind to infuse the broth with flavor. Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
- Cook Orzo: Add the uncooked orzo pasta to the simmering soup. Cook uncovered, stirring occasionally, until the orzo is al dente, about 8 minutes.
- Thicken Soup: In a shaker bottle or bowl, whisk together the milk and flour to create a slurry. Slowly pour this mixture into the soup while stirring. Allow the soup to simmer for 1-2 minutes more until it thickens slightly.
- Season and Finish: Taste the soup and season with additional salt and pepper if needed. Remove and discard any remaining Parmesan rind pieces. Stir in the fresh parsley for a burst of color and freshness.
- Serve: Ladle the soup into bowls and serve immediately, garnished with grated Parmesan cheese, extra parsley, and a spritz of fresh lemon juice to brighten flavors.
Notes
- For meal prep or leftovers, cook the orzo separately before adding it to the soup to prevent it from absorbing too much broth overnight.
- Use a Parmesan rind to add depth of flavor, but remove it before serving as it doesn’t dissolve completely.
- Adjust salt and pepper seasoning according to taste preference.
- For a richer soup, substitute half-and-half or cream for the milk.
- If you prefer a thicker consistency, add an extra teaspoon of flour to the milk slurry.
