Description

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

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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.

Nutrition

Calories: 380 kcal
Sugar: 8g
Sodium: 750mg
Fat: 15g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0.5g
Carbohydrates: 35g
Fiber: 3g
Protein: 45g
Cholesterol: 85mg