Creamy Chicken Orzo Soup Recipe
Some days just call for a bowl of warm, comforting soup. For me, creamy chicken orzo soup is the perfect dish when I want something filling but not too heavy. It’s packed with tender chicken, soft orzo pasta, and a creamy, flavorful broth that feels like a hug in a bowl.The first time I made this soup, I was looking for an easy but satisfying dinner that didn’t take all day to cook. I had leftover rotisserie chicken in the fridge and a half-empty box of orzo in the pantry. After adding some veggies and a splash of cream, I ended up with a soup that was so good, my family asked for seconds. Now, I make this recipe all the time, especially on chilly evenings or when someone in the house needs a little comfort food.
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon or ladle
- Measuring cups and spoons
- Whisk (for stirring in the cream)
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 6 cups chicken broth
- 1 cup uncooked orzo pasta
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- ½ cup heavy cream
- 1 tbsp lemon juice
- Salt and black pepper, to taste
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Sauté for 5 minutes until the vegetables start to soften.
- Stir in the minced garlic and dried thyme. Cook for 1 more minute until fragrant.
- Pour in the chicken broth and bring the soup to a gentle boil.
- Stir in the orzo and cook for 8-10 minutes, stirring occasionally, until the pasta is tender.
- Reduce the heat to low and add the shredded chicken.
- Stir in the heavy cream and lemon juice. Let everything heat through for 2-3 minutes.
- Taste the soup and add salt and black pepper as needed.
- Garnish with fresh parsley before serving.