Description
A comforting and satisfying chicken orzo soup that’s easy to make, perfect for weeknights or cozy meals. Filled with tender chicken, orzo pasta, and creamy broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 medium yellow onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 8 cups low-sodium chicken broth
- 1 cup orzo pasta
- 1/2 cup heavy cream (or half-and-half for a lighter option)
- 1/4 cup fresh parsley, chopped, plus more for garnish
- Salt to taste
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides and mostly cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
- 2. In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables have softened and become slightly translucent, about 8-10 minutes.
- 3. Add the minced garlic, Italian seasoning, thyme, and black pepper to the pot. Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.
- 4. Pour in the chicken broth, using a wooden spoon or spatula to scrape any browned bits from the bottom of the pot. Bring the broth to a simmer.
- 5. Add the orzo pasta to the simmering broth. Cook according to the package directions, or until the orzo is al dente, usually about 9-11 minutes. Stir occasionally to prevent sticking.
- 6. Return the cooked chicken to the pot. Stir in the heavy cream (or half-and-half) and chopped fresh parsley. Cook for an additional 2-3 minutes, just until heated through and the soup is creamy and slightly thickened. Do not boil after adding the cream.
- 7. Taste the soup and add salt as needed. Serve hot, garnished with extra fresh parsley if desired.
Notes
Allow the soup to cool completely before storing in an airtight container in the refrigerator for 3-4 days, or freezing for up to 2-3 months. Reheat gently on the stovetop over low heat, adding more broth or water if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g