Creamy Chicken Orzo Soup

Overhead shot of creamy orzo chicken soup in white bowl with spoon on wooden cutting board backdrop.

Course: Soup

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

Calories: 397kcal

Author: Platings and Pairings

Warm up with a bowl of Creamy Chicken Orzo Soup! This 30-minute, one-pot comfort food simmers vegetables, shredded chicken, and orzo in a rich and creamy broth, making it a delicious choice for warm and cozy family dinners. Slow cooker instructions included.

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Equipment

Ingredients

2 Tablespoons butter
¾ cup yellow onion diced
3/4 cup carrots diced
3/4 cup celery diced
4 cloves garlic minced
1 teaspoon italian seasoning
1/2 teaspoon onion powder
6 cups chicken broth
1 cup orzo pasta uncooked
2 1/2 cups cooked shredded chicken
1 cup heavy cream
2 cups baby spinach
2 Tablespoons fresh lemon juice
Salt and pepper to taste

Instructions

Melt the butter in a Dutch oven or large pot over medium heat.
Once melted, add onion, carrots, and celery and season with salt and pepper. Saute, stirring occasionally, for 5-7 minutes or until the vegetables are soft.
Add the garlic, Italian seasoning, and onion powder. Saute 1 minute longer.
Add the broth, pasta, and cooked, shredded chicken. Bring to a boil, then reduce to a simmer and cook, uncovered, for 8-10 minutes, until the pasta is tender.
Remove the soup from heat and add the heavy cream and the spinach. Stir the soup until the spinach wilts.
Add the lemon juice and season with salt and pepper, to taste.

Notes

Slow cooker instructions

Add the mirepoix, garlic, Italian seasoning, onion powder, and chicken broth to a slow cooker. Nestle raw chicken breasts into the soup mix, cover with a lid, and cook on low for 6 to 7 hours or high for 3 to 4 hours.
Transfer the chicken breasts to a cutting board and shred them with two forks. Add the shredded chicken back into the crockpot, then stir in the orzo. Cook on high for another 20 to 30 minutes or until tender. Finish by stirring in the heavy cream, spinach, and lemon juice, then season to taste.

Tips and tricks

Taste the soup as you go. Store-bought chicken broth can be pretty salty sometimes, so you don’t want to add much extra salt without tasting it ahead of time.
Consider topping the soup with fresh lemon zest for another layer of tangy zing!
If it’s too brothy or thin, continue simmering the soup uncovered until it thickens. Stirring in a cornstarch slurry (made by mixing 1 tablespoon cornstarch with 2 tablespoons water) will also help thicken it up.

Variations

Dairy-free - Replace the butter with olive oil and swap the heavy cream for full-fat coconut milk or cashew cream.
Gluten-free - If you can’t find gluten-free orzo or another small gluten-free pasta, use quinoa or rice instead. Cook them separately and add them to the soup at the end.
Vegetarian - Swap the chicken broth for vegetable broth and the shredded chicken for a can of drained and rinsed white beans or chickpeas. Also, don’t hesitate to sauté bell peppers, tomatoes, zucchini, or mushrooms with the mirepoix or stir in peas or corn at the end for extra heartiness.

Nutrition