This Creamy Chicken Orzo Soup is an easy and flavorful take on the classic chicken noodle soup! It’ll be sure to be a new family favorite!
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Hey guys! It’s about that time again. Sam back from The Culinary Compass here to bring you another easy dish that’s perfect for family dinner nights! This Creamy Chicken Orzo Soup is my new favorite fusion of chicken noodle soup and a creamy chowder!
It comes together pretty quickly and has so many layers of flavor. I decided to use some basic soup vegetables, but you can always add in celery or even mushrooms to give it more of an earthy flavor!
To speed up the process even more, you could also just use a rotisserie chicken instead of cooking your own. Take the time while the veggies are cooking to peel the chicken and you’ve saved at least 15 minutes of the cook time!
There’s different ways that you can thicken the sauce to make it nice and creamy. I opted to make it the easy way and just added some heavy cream and let it simmer until it thickened. I also really like that it was thinner than a chowder broth so I didn’t want it to thicken too much.
If you’re looking for more of a chowder or like thick sauces, try making it with a roux or corn starch. To use the roux, add a few tablespoons of butter to the vegetables and let melt. Use a whisk and add in some tablespoons of flour to combine them and add in liquids. It’ll come together and start to thicken! You’ll want to add in the cooked orzo separately too.
Another option is using corn starch. In a small bowl add about 2 tablespoons of corn starch to 2 tablespoons of water and combine. Add this mixture to the pot once the heavy cream is added and continue to the let simmer. It should thicken up even more than just adding the heavy cream alone!
Looking for more pasta dishes? Check out this easy One Pot Chicken Fettuccine Alfredo or this Easy Seafood Pasta with White Wine Sauce!
Yields 5-6 servings
10 minPrep Time
40 minCook Time
50 minTotal Time
Save RecipeIngredients
- 2 tbsp olive oil
- 1 lb chicken breast
- 1 clove garlic, minced
- 1/2 cup onion, diced
- 1/2 cup carrots, diced
- 1/4 tsp dried sage
- 1 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 32 oz chicken broth
- 16 oz water
- 1 cup orzo
- 8 oz heavy cream
- 1/4 cup green onions, diced
Instructions
- In a large pan, heat olive oil over medium heat. Add chicken breast and season with salt and pepper, to taste. Cook until no longer pink in the middle, about 6-8 minutes per side. Remove from heat and shred.
- In the same pan, add garlic, onions, and carrots and cook for about 5 minutes until aromatic. Add in sage, parsley, oregano, salt, and pepper and cook until onions are translucent, another 3-5 minutes.
- Pour in chicken broth and water and bring to a boil. Add in orzo and cook on a low boil for about 10 minutes until orzo is tender. Lower heat and add chicken back in, and heavy cream. Let simmer 5 minutes until bubbly and thickened.
- Top with green onions and serve warm!
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