I’ve recently discovered the ultimate comfort food for chilly days: Creamy Chicken Orzo Soup! It’s become my go-to when I need something warm and satisfying.
The tender chicken, tiny orzo pasta and fresh veggies swimming in that velvety broth just hit different.
Plus, that hint of lemon brightens everything up!
Once you try making this in your Dutch oven, you’ll wonder how you lived without it.
Want to know a secret trick for making this soup extra special?
Ingredients
- Butter
- Yellow onion
- Carrots
- Celery ribs
- Garlic cloves
- All-purpose flour
- Chicken broth
- Cooked chicken
- Orzo pasta
- Heavy cream
- Fresh herbs (parsley, dill, tarragon)
- Salt
- Pepper
- Lemon juice (optional)
- Spinach (optional)
Recommended Tools
Having the right kitchen tools on hand makes preparing this Creamy Chicken Orzo Soup so much easier and more enjoyable. These kitchen essentials help you chop ingredients, create the perfect roux and simmer everything to creamy perfection without any fuss or frustration.
- Dutch Oven:
A large, heavy-bottomed pot that distributes heat evenly for sautéing vegetables and simmering soup without burning.
- Chef’s Knife:
Essential for dicing onions, carrots, celery and mincing garlic cloves quickly and efficiently.
- Wooden Spoon:
Perfect for stirring the soup frequently to prevent the orzo from sticking to the bottom of the pot.
- Measuring Cups:
Helps you accurately measure ingredients like broth, cream and orzo for the perfect soup consistency.
- Whisk:
Crucial for making a smooth roux and incorporating the flour with butter before gradually adding the broth.
- Cutting Board:
Provides a stable surface for chopping all your vegetables and herbs before adding them to the pot.
Instructions
Let’s dive into making this cozy, creamy soup that’ll warm you up from the inside out!
- Grab your favorite soup pot and melt 4 tablespoons of butter over medium heat. Toss in your diced yellow onion, 2 diced carrots, and 3 diced celery ribs. Cook these veggies until they’re nice and soft – about 5-7 minutes. Your kitchen will already start smelling amazing!
- Add 3 cloves of minced garlic and cook for another 30 seconds until it’s super fragrant. Don’t let it burn or you’ll lose all that yummy flavor!
- Now for the magic thickening step! Sprinkle in 3 tablespoons of all-purpose flour and stir constantly to create a roux. This will give your soup that incredible creaminess we’re after!
- Slowly pour in 6 cups of chicken broth while whisking constantly. This prevents lumps and creates a silky-smooth base. Keep whisking until everything is well combined.
- Bring the mixture to a gentle boil, then add ¾ cup of orzo pasta. Cook until the orzo is tender but still has a slight bite to it (al dente) – usually about 8-10 minutes. Remember to stir frequently because orzo loves to stick to the bottom of the pot!
- Add 2½ cups of shredded cooked chicken to the pot. This is a perfect use for rotisserie chicken or leftovers!
- Pour in ½ cup of heavy cream and stir in ⅓ cup of fresh minced herbs. Try parsley, dill, or tarragon – or a mix of all three for an herby flavor explosion!
- Let everything warm through for another 2-3 minutes, then season with salt and pepper to taste.
- Want to brighten things up? Add a squeeze of fresh lemon juice! Need more veggies? Throw in a handful of spinach and watch it wilt into the soup.
- Ladle your creamy masterpiece into bowls, garnish with extra fresh parsley, and serve piping hot!
This soup tastes even better the next day, so don’t worry if you have leftovers – if there are any! Just store in an airtight container in the fridge and reheat gently on the stove.
Pro Tips
To avoid lumps in your creamy chicken orzo soup, gradually whisk the chicken broth into the roux one cup at a time, ensuring each addition is fully incorporated before adding more.
This patient approach creates a perfectly smooth base for your soup without any floury clumps that might compromise the silky texture.
Substitutions & Variations
This comforting chicken orzo soup can be customized with several ingredient swaps to match your taste preferences, dietary needs, or simply what you have on hand.
- Mediterranean Style: Substitute feta cheese for some of the cream, add kalamata olives, sun-dried tomatoes, and fresh oregano for a Greek-inspired flavor profile.
- Vegetarian Version: Replace chicken with white beans or chickpeas and use vegetable broth instead of chicken broth for a hearty meat-free alternative.
- Gluten-Free Adaptation: Swap the orzo for rice, quinoa, or gluten-free pasta and use a gluten-free flour blend for the roux to make this soup celiac-friendly.
- Dairy-Free Option: Use olive oil instead of butter and coconut cream or cashew cream in place of heavy cream for a dairy-free but still creamy texture.
- Spicy Twist: Add red pepper flakes, diced jalapeños, and a dash of hot sauce to give this mild soup a welcome kick of heat.
- Lemon Herb Brightness: Double the fresh herbs, add 2 tablespoons of lemon zest, and finish with extra lemon juice for a vibrant citrus-forward version.
Leftovers & Storage Tips
Three simple steps will ensure your Creamy Chicken Orzo Soup stays delicious for days after you’ve made it.
First, let it cool completely before refrigerating in airtight containers.
Second, store it for up to 3-4 days, knowing the orzo will continue absorbing liquid.
Third, when reheating, add a splash of broth to thin it out—trust me, it’ll taste just as wonderful!
Weeknight Dinner Ready
Creamy Chicken Orzo Soup
A comforting soup featuring tender chicken, orzo pasta, and vegetables in a rich, creamy broth.
- 4 tbsp butter
- 1 yellow onion, diced
- 2 carrots, diced
- 3 celery ribs, diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 6 cups chicken broth
- 2½ cups cooked chicken, shredded
- ¾ cup orzo pasta
- ½ cup heavy cream
- 1/3 cup fresh herbs (parsley, dill, tarragon), minced
- Salt and pepper to taste
- Optional: lemon juice, spinach
- Sauté onion, carrots, celery in butter until soft.
- Add garlic and cook until fragrant.
- Stir in flour to make a roux. Gradually whisk in chicken broth until smooth.
- Bring to boil, add orzo, cook until al dente.
- Add cooked chicken, heavy cream, herbs; warm through.
- Season with salt, pepper, and optional lemon juice.
