Creamy Chicken & Orzo Soup

Looking for a hearty soup to warm your soul in these frigid temps? I’ve got you covered with this flavorful, creamy chicken orzo soup.

With temperatures going double digits under zero this weekend, it’s time we add a new soup into the rotation. My super picky, very particular teenage daughter says that this is WAY better than traditional chicken noodle soup. I hope you all enjoy. As always, reach out with questions and tag me if you make the #wrecipe.

Creamy Chicken Orzo Soup

Looking for a hearty soup to warm your soul in these frigid temps? I've got you covered with this flavorful, creamy chicken orzo soup.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Servings 6

Equipment

• Dutch Oven

Ingredients

  

• 4 tbsp unsalted butter
• 1/2 yellow onion, finely diced
• 2 carrots peeled and diced
• 2 celery ribs, diced
• 1 tbsp minced garlic
• salt & pepper, to taste
• 3 tbsp flour
• 3/4 cup dried orzo
• 6 cups chicken broth
• 1 10.5 oz can cream of chicken soup
• 2 bay leaves
• 2 cups cooked, shredded chicken
• Additional seasonings such as salt, pepper, oregano and thyme (to taste)

Instructions

 

• 1. Place the butter in the Dutch oven over low-medium heat. When the butter is melted, add the diced vegetables and cook for 5-6 minutes, until softened. Add the garlic and continue cooking for a minute or two, until aromatic. 
I did add in a pinch of red pepper flakes (that's totally optional). Season with salt and pepper.

  2.Sprinkle the flour over the butter and sautéed veggies; stir well and cook for 3-4 mins. Move to one side and add the orzo to the empty side, toasting for a couple of minutes until you notice a nutty aroma.

  3. Add the broth to the pot and whisk in the cream of chicken soup. Add bay leaves. Bring to a boil. Reduce heat to a simmer, add chicken and continue simmering for 10 mins or until orzo is al dente.  Make sure to stir often so that the orzo doesn't stick to the bottom of the pot. It seems to want to fall to the bottom, so I actually used a spatula to keep removing from the base of the dutch oven. Keep an eye on it!

  4. Once the orzo is cooked, season to taste with salt, pepper, thyme and oregano.  Remove bay leaves. Serve the creamy chicken orzo soup immediately.

  *Store leftovers in airtight container and refrigerate. You may need to add more broth when reheating to thin out the soup.*