This Creamy Chicken Orzo Soup is the kind of meal you crave when you need something comforting and satisfying.
Whether you're warming up on a cold day or just looking for a hearty homemade soup, this recipe is simple to make and full of nourishing ingredients. One bite and you'll be hooked!
Chicken soup with orzo pasta
This creamy chicken soup comes together with everyday ingredients and delivers that taste of a soup that has been slow-cooked on the stove all day. It's perfect for lunch or dinner whenever you're craving something cozy.
What really makes this soup shine is its delicious flavors, but really simple technique. The chicken is poached directly in the broth, adding richness and flavor without adding any extra steps. Once cooked, it's removed from the broth, chopped into small bits, and then added back into the soup.
The orzo gives the soup the right amount of heartiness and texture, and pairs perfectly with the chicken and the veggies. Everything comes together with a creamy broth that feels both nourishing and a little bit luxurious.
This is the kind of meal I turn to when I want something homemade and satisfying without spending hours in the kitchen. It's exactly what I crave on a chilly evening.
Key ingredients
- Orzo - A rice-shaped pasta. You could also use other small-sized pasta like mini elbow macaroni, or salad macaroni (ditalini pasta).
- Chicken - Use a boneless, skinless chicken breast or a boneless, skinless chicken thigh. The chicken will be cooked directly in the broth. If you have leftover cooked chicken you'd like to use, you can add it to the broth near the end of the cooking time.
- Veggies - You'll use celery, carrots, onion, and garlic. Skip the precut options, including baby carrots. Freshly chopped veggies add more flavor and make a noticeable difference in the finished soup.
- Chicken Stock or Broth - Use your favorite store-bought or make your own.
- Cream - Use heavy cream or half-and-half cream. This soup is also delicious without adding any cream at all.
- Seasoning - Dried thyme, oregano, sage, rosemary, and parsley are used. Fresh parsley is also added once the soup is finished.
- Lemon - Freshly squeezed lemon juice is added once the soup is finished. You won't notice the lemon flavor, but it adds brightness and freshness to the soup. Don't use bottled lemon juice.
Step-by-step directions
- Sauté the carrots, celery, and onions in a soup pot over medium heat with the olive oil and the butter until they begin to soften, about 8-10 minutes.
- Add the garlic and cook for 30 seconds.
- Stir in the flour, and continue cooking for another minute.
- Slowly stir in the chicken broth, making certain you scrape up any bits from the bottom of the pan.
- Add the chicken breast and the seasoning.
- Cook over medium heat until the broth begins to simmer. Lower heat and simmer for 15-18 minutes until the chicken breast is fully cooked (165°F).
- Remove the chicken breast and place on a plate.
- Add the orzo and cook for 10-12 minutes until it's cooked.
- After the chicken has rested for 5 minutes, dice it into ½ inch pieces.
- Return chicken and any accumulated juices back to the pot.
- Add cream and cook for 4-5 minutes until heated through.
- Season with salt and pepper to your liking.
- Remove from heat. Add lemon juice and fresh parsley.
Recipe tips
- If you'd prefer to use leftover cooked chicken, add it a few minutes before you add the cream.
- The amount of salt and pepper will vary depending on the type of broth you use and your personal taste.
- Use cream or half-and-half. You can also leave the cream out altogether and just have a brothy soup. You will need to use additional broth.
- The orzo will continue to absorb the liquid the longer it sits. If needed, add a bit more chicken broth or cream.
Frequently asked questions
This soup is best when eaten within 3-4 days. You may need to add more broth or cream when reheating the soup.
More delicious soups to try
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious soup recipes.
Creamy Chicken Orzo Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 celery stalks (finely diced)
- 2 carrots (peeled and diced)
- ½ onion (finely diced)
- 3 cloves garlic (minced)
- 2 tablespoons flour
- 6 cups chicken broth (or stock)
- 1 chicken breast (boneless, skinless)
- ½ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried sage
- ¼ teaspoon dried parsley
- 1 cup orzo pasta
- ¾ cup cream (or half-and-half)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon fresh parsley (finely chopped, optional)
- salt and pepper (to taste)
Instructions
- Heat butter and olive oil in a large soup pot. Add the carrots, celery, and onions and cook over medium heat until they begin to soften, about 8-10 minutes.1 tablespoon olive oil, 1 tablespoon butter, 2 celery stalks, 2 carrots, ½ onion
- Add the garlic and cook for 30 seconds.3 cloves garlic
- Stir in the flour, and continue cooking for another minute.2 tablespoons flour
- Slowly stir in the chicken broth, making certain you scrape up any bits from the bottom of the pan.6 cups chicken broth
- Add the whole chicken breast and the seasoning. Cook over medium heat until the broth begins to simmer. Lower heat and simmer for 15-18 minutes until the chicken breast is fully cooked (165°F).1 chicken breast, ½ teaspoon dried thyme, ¼ teaspoon dried oregano, ¼ teaspoon dried rosemary, ¼ teaspoon dried sage, ¼ teaspoon dried parsley
- Remove the chicken breast and place on a plate to rest.
- Add the orzo and cook for 10-12 minutes until it's cooked.1 cup orzo pasta
- After the chicken has rested for 5-7 minutes, dice it into ½ inch pieces. Return chicken and any accumulated juices back to the pot. The chicken can be added while the orzo is still cooking.
- Add cream and cook for 4-5 minutes until heated through.¾ cup cream
- Season with salt and pepper to your liking.
- Remove from heat. Add lemon juice and fresh parsley. Serve hot.1 tablespoon lemon juice, 1 teaspoon fresh parsley
Notes
- If you'd prefer to use leftover cooked chicken, add it a few minutes before you add the cream.
- The amount of salt and pepper will vary depending on the type of broth you use and your personal taste.
- Use cream or half-and-half. You can also leave the cream out altogether and just have a brothy soup. You will need to use additional broth.
- The orzo will continue to absorb the liquid the longer it sits. If needed, add a bit more chicken broth or cream.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Caryn says
This looks delicious! Can't wait to try it. Can you make it in an instant pot?
Kathy says
Hi Caryn,
I don't use an instant pot very often so I'm not certain how this recipe would work.
Kathy
Pammy D says
2nd time making this. The spice ratio is perfect! No orzo on hand last time so I used barley. This time I used orzo and added sautéed zucchini and some chopped up tomatoes (last of the season). It’s truly delicious!
Kathy says
Thanks so much! The additions sound delicious!
Brenda says
Can't wait to cook this.
Kathy says
It's so tasty! I think you'll enjoy it!
Bonnie Morgan says
Hmmmmm! Love it!
Kathy says
Thanks so much! 🙂