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Creamy Chicken and Orzo Soup Recipe

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5 from 122 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Cook Orzo: Add the uncooked orzo pasta to the simmering soup. Cook uncovered, stirring occasionally, until the orzo is al dente, about 8 minutes.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://stoveandlove.com/creamy-chicken-and-orzo-soup-recipe/