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creamy chicken orzo soup
Main Dishes, Soup, Soups

Creamy Chicken Orzo Soup

This Creamy Chicken Orzo Soup is the perfect fall soup! It's made with tons of veggies, shredded chicken, orzo, and herbs in a creamy broth.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: 6 servings

Ingredients

  • 4 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 2 carrots, peeled and diced
  • 3 celery ribs, diced
  • 3 tablespoons all purpose flour
  • 6 cups chicken broth, warmed
  • 2 1/2 cups cooked chicken, shredded or diced
  • 3/4 cup dried orzo pasta
  • 1/2 cup heavy cream
  • 1/3 cup minced fresh herbs (parsley, dill, tarragon)*
  • kosher salt
  • white pepper

Instructions

  • Saute the veggies. Melt the butter in a 4 qt dutch oven or pot over medium heat. When the butter is melted and foamy, add the diced onion, carrot, and celery and cook for 3-4 minutes, until softened. Season with salt and white pepper.
  • Make the roux. Sprinkle the flour over the butter and sautéed veggies and stir well. Cook for 3-4 minutes, stirring constantly. This is to cook out any raw flour taste.
  • Add the broth. Add the warmed broth to the pot 1 cup at a time, stirring between additions. This helps prevent lumps in the soup. Once all the broth is incorporated, stir in the chicken and bring to a simmer for 5 minutes.
  • Add the orzo. Add the orzo to the soup and stir well. Cover, reduce the heat to low, and cook for 8-10 minutes or until the orzo is al dente. Make sure to stir occasionally so that the orzo doesn't stick to the bottom of the pot.
  • Finish the soup. Once the orzo is cooked, remove the lid and stir in the cream and chopped herbs. Season to taste with salt and pepper and serve the creamy chicken orzo soup immediately.

Notes

*You can be flexible with the herbs you add here, but I like the combination of parsley, dill, and tarragon.