Made with simple ingredients like shredded chicken, carrots, celery, sweet onion, garlic, and chicken stock, this soup is full of familiar flavors that remind you of old-fashioned homemade cooking. The addition of orzo pasta makes it hearty and satisfying, while a little milk and flour give the broth a creamy texture without making it overly heavy.
One of my favorite things about this recipe is the Parmesan rind simmered right in the chicken stock. It adds a wonderful savory depth to the broth, making every bite taste like it has been cooking for hours. Fresh parsley adds a pop of color and freshness, while a sprinkle of Parmesan cheese and a squeeze of lemon juice right before serving bring everything together beautifully.
This easy chicken orzo soup is perfect for busy weeknights, chilly afternoons, Sunday suppers, or whenever you want a homemade meal that feels extra special. It's also a wonderful way to use leftover cooked chicken or rotisserie chicken to make dinner easier.
Whether you're serving it with crusty bread, a fresh salad, or simply enjoying a warm bowl all by itself, this creamy chicken soup is a comforting recipe you'll want to make again and again.
Why You’ll Love This Creamy Chicken Orzo Soup
- Easy to make: Everything comes together in one large stockpot, making preparation and cleanup simple.
- Rich, comforting flavor: Butter, garlic, vegetables, chicken stock, and Parmesan create a deliciously savory broth.
- Hearty and satisfying: Tender shredded chicken and orzo pasta make this soup filling enough for a complete meal.
- Creamy without being too heavy: A little milk and flour give the broth a lovely creamy consistency.
- Perfect for using leftover chicken: Make good use of cooked chicken from another meal or a store-bought rotisserie chicken.
- Easy to customize: Add your favorite vegetables, herbs, or seasonings to make it your own
Mix-In Variations for this Soup
- Spinach: Stir in a handful of fresh baby spinach during the last few minutes of cooking until wilted.
- Mushrooms: Add sliced mushrooms with the carrots and celery for extra savory flavor. Peas: Stir in frozen peas near the end of cooking for a little sweetness and color.
- Baby kale: Add chopped kale during the simmering process and cook until tender.
- Fresh thyme: Add a little fresh thyme for an extra layer of herby flavor.
- Italian seasoning: Substitute or combine with the poultry seasoning for a slightly different flavor.
- Heavy cream: Replace some of the milk with heavy cream for a richer soup.
- Extra Parmesan: Stir in a little grated Parmesan just before serving for an even cheesier broth.
Tips for Making the Best Chicken Orzo Soup
- Use cooked chicken: This recipe is a great way to use leftover chicken. Rotisserie chicken works especially well for convenience and flavor
- Don't overcook the orzo: Orzo continues absorbing liquid as it sits in the soup. Cook it just until al dente for the best texture
- Stir the pasta occasionally: This helps prevent the orzo from sticking to the bottom of the pot.
- Whisk the flour thoroughly: Mixing the flour with the milk before adding it to the soup helps prevent lumps.
- Don't skip the Parmesan rind: It adds a wonderful savory flavor. If you don't have one, you can still make the soup and finish it with grated Parmesan.
- Adjust the thickness: If the soup becomes thicker than you like, stir in a little extra chicken stock to loosen it.
- Add lemon at the end: Fresh lemon juice brightens the creamy broth and balances its richness.
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Frequently Asked Questions
- Can I use rotisserie chicken? Absolutely! Rotisserie chicken is a convenient choice for this recipe. Simply shred the cooked chicken and stir it in with the poultry seasoning.
- Can I substitute another pasta for orzo? Yes. Small pasta shapes such as ditalini, small shells, or acini di pepe can work. Adjust the cooking time according to the pasta package directions.
- Can I make this soup ahead of time? Yes. For the best pasta texture, prepare the soup base ahead and cook the orzo shortly before serving. If the pasta is already added, you may need extra stock when reheating.
- How do I make the soup thicker? Let it simmer a little longer after adding the milk and flour mixture. Keep in mind that the orzo will also absorb liquid as the soup sits.
- What if I don't have a Parmesan rind? You can leave it out and still make a delicious soup. Add freshly grated Parmesan cheese when serving to give the broth extra flavor.
Yield: 10
Creamy Chicken Orzo Soup
This Creamy Chicken and Orzo Soup is one of those wonderful meals that brings everyone together with rich flavor, tender chicken, in every spoonful
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min
Ingredients
- 3 tablespoons unsalted butter
- 1 diced sweet onion
- 3 diced carrots
- 2 diced celery sticks
- 3 minced garlic cloves
- salt and pepper to taste
- 1/2 teaspoon poultry seasoning
- 1 1/2 cups cooked shredded chicken
- 6 cups chicken stock
- 1 parmesan rind
- 1 cup uncooked orzo
- 1/2 cup milk or heavy cream
- 1 teaspoon AP flour
- 3 tablespoons chopped fresh parsley
- Parmesan cheese for topping
- Optional: Lemon wedges for serving
Instructions
- Melt the butter: In a large stockpot, melt the butter over medium-low heat.
- Sauté the vegetables: Add the diced onion, carrots, celery, and minced garlic. Season with a generous pinch of kosher salt and pepper. Cook, stirring occasionally, until the vegetables are softened.
- Add the chicken and seasoning: Stir in the poultry seasoning and cooked shredded chicken until everything is well combined.
- Add the broth: Pour in the chicken stock and add the Parmesan rind. Bring the mixture to a boil, then reduce the heat and let it simmer.
- Cook the orzo: Stir in the uncooked orzo. Simmer uncovered for about 8 minutes, stirring occasionally, until the pasta is al dente.
- Make the creamy mixture: In a small bowl, whisk the milk and flour together until smooth and no lumps remain.
- Thicken the soup: Pour the milk mixture into the pot, stirring well.
- Simmer for another 1 to 2 minutes until the broth thickens slightly.
- Season and finish: Taste the soup and add more salt and pepper if needed. Remove any remaining Parmesan rind that hasn't melted. Stir in the fresh chopped parsley.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese. Serve with lemon wedges for squeezing over the soup just before eating.
Notes
Mix-In Variations for this Soup
- Spinach: Stir in a handful of fresh baby spinach during the last few minutes of cooking until wilted.
- Mushrooms: Add sliced mushrooms with the carrots and celery for extra savory flavor. Peas: Stir in frozen peas near the end of cooking for a little sweetness and color.
- Baby kale: Add chopped kale during the simmering process and cook until tender.
- Fresh thyme: Add a little fresh thyme for an extra layer of herby flavor.
- Italian seasoning: Substitute or combine with the poultry seasoning for a slightly different flavor.
- Heavy cream: Replace some of the milk with heavy cream for a richer soup.
- Extra Parmesan: Stir in a little grated Parmesan just before serving for an even cheesier broth.
Tips for Making the Best Chicken Orzo Soup
- Use cooked chicken: This recipe is a great way to use leftover chicken. Rotisserie chicken works especially well for convenience and flavor
- Don't overcook the orzo: Orzo continues absorbing liquid as it sits in the soup. Cook it just until al dente for the best texture
- Stir the pasta occasionally: This helps prevent the orzo from sticking to the bottom of the pot.
- Whisk the flour thoroughly: Mixing the flour with the milk before adding it to the soup helps prevent lumps.
- Don't skip the Parmesan rind: It adds a wonderful savory flavor. If you don't have one, you can still make the soup and finish it with grated Parmesan.
- Adjust the thickness: If the soup becomes thicker than you like, stir in a little extra chicken stock to loosen it.
- Add lemon at the end: Fresh lemon juice brightens the creamy broth and balances its richness.
Nutrition Facts
Calories
246Fat (grams)
12 gSat. Fat (grams)
6 gCarbs (grams)
22 gFiber (grams)
1 gNet carbs
20 gSugar (grams)
6 gProtein (grams)
13 gSodium (milligrams)
311 mgCholesterol (grams)
45 mgThe default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
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