This creamy chicken orzo soup is like a warm hug in a bowl! Filled with tender chicken, tiny orzo pasta, and a splash of cream, it’s super comforting and delicious.
On chilly days, I love whipping this soup up for dinner. It’s easy to make and the whole family will enjoy it—just don’t forget the crunchy bread for dipping! 🍞
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing the veggies. If you’re looking for a different flavor, you can substitute with butter, avocado oil, or any neutral cooking oil.
Chicken Broth: A key base for the soup, it adds depth of flavor. You can use low-sodium broth to control salt levels or homemade broth for an extra boost. Vegetable broth is a suitable vegetarian option too.
Orzo Pasta: This tiny pasta adds a nice texture. If you don’t have orzo, feel free to swap in small pasta like ditalini or even rice. Just adjust cooking times as needed.
Heavy Cream: This makes the soup creamy and rich. For a lighter version, use half-and-half or whole milk. For a dairy-free option, almond or coconut milk can work, but they may change the flavor slightly.
Fresh Herbs: Fresh dill or parsley used here enhances the flavor. If you don’t have fresh herbs, use dried herbs but reduce the amount since they’re more concentrated.
How Do You Sauté Vegetables Perfectly?
Sautéing vegetables correctly sets the stage for your soup’s flavor. Start with medium heat to soften them without burning. Here’s the best way to do it:
- Heat the olive oil in your pot first before adding veggies.
- Add onions, carrots, and celery (the “mirepoix”), and sauté for about 5-7 minutes until they soften.
- Stir occasionally but let them sit a bit for nice browning, which adds flavor!
Add garlic toward the end of the sauté time—this prevents it from burning and keeps it flavorful. With these tips, your soup will begin with a solid base!
How to Make Creamy Chicken Orzo Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1½ cups orzo pasta
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon dried parsley or 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream or half-and-half
- Fresh dill or parsley, for garnish
- Sour cream or Greek yogurt, for serving (optional)
How Much Time Will You Need?
This delicious creamy chicken orzo soup takes about 15 minutes to prepare and around 30 minutes to cook. So, in total, you should be ready to serve this wholesome meal in about 45 minutes. Perfect for any weeknight dinner!
Please Follow These Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the finely chopped onion, diced carrots, and diced celery. Sauté the mixture for about 5-7 minutes until the vegetables are soft and slightly golden.
2. Add Garlic:
Next, stir in the minced garlic and cook for another minute or so, just until the garlic is fragrant. Be careful not to let it brown, or it will taste bitter.
3. Boil the Broth:
Pour in the chicken broth and raise the heat to bring it to a boil. Let it bubble for a minute to mix all those lovely flavors.
4. Cook the Orzo:
Once boiling, stir in the orzo pasta and reduce the heat to medium-low. Allow it to simmer for about 8-10 minutes, or until the orzo is tender, stirring occasionally.
5. Mix in Chicken and Seasonings:
Now, add the shredded or diced chicken into the pot, along with the thyme, parsley, salt, and pepper. Stir everything together until well combined and let it heat through for a few minutes.
6. Add Cream:
Lower the heat and pour in the heavy cream. Stir gently and warm the mixture for just a few minutes, avoiding boiling it, to keep it smooth and creamy.
7. Final Touches:
Taste your soup and adjust seasonings if necessary. If it needs a little more salt or pepper, add to your liking!
8. Serve and Enjoy:
ladle the soup into bowls, and garnish with fresh dill or parsley. You can also add a dollop of sour cream or Greek yogurt on top if you’d like. Enjoy this cozy soup warm!
Can I Use a Different Type of Pasta?
Absolutely! If you don’t have orzo, small pasta shapes like ditalini or even rice can work well. Just be sure to adjust the cooking times as larger pasta or rice may take longer to cook.
Can I Make This Soup Ahead of Time?
Yes! You can prepare the soup in advance, but it’s best to store the orzo separately. Combine it before serving to avoid overcooked pasta. Reheat gently on the stove for the best flavor.
How to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. If the orzo has absorbed too much broth, you can add a splash of chicken broth or water when reheating to thin it out again.
What Can I Use Instead of Heavy Cream?
If you want a lighter option, half-and-half or whole milk can be used instead of heavy cream. For a dairy-free version, nut milk like almond or coconut milk is a good substitute, but it may alter the soup’s flavor slightly.
