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Creamy Chicken Orzo Soup in a soup mug.
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5 from 3 votes

Creamy Chicken Orzo Soup

A delicious homemade chicken soup loaded with tender chicken, orzo pasta, and fresh veggies in a rich, flavorful broth.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people
Calories 315kcal
Author Kathy Berget

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
US Customary - Metric

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.

Nutrition

Calories: 315kcal | Carbohydrates: 26g | Protein: 14g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 966mg | Potassium: 393mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3975IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 1mg