Creamy Chicken Soup with Orzo
Warm up with a bowl of hearty and luxurious Creamy Chicken Soup with Orzo, the ultimate comfort food packed with rich flavors and nourishing ingredients. This cozy soup combines tender shredded chicken, velvety heavy cream, and bright lemon juice for a perfect balance of savory and tangy notes. Studded with orzo pasta and a medley of sautéed vegetables—onion, carrots, and celery—this one-pot meal comes together in just under an hour, making it ideal for weeknight dinners or meal prep. Seasoned with aromatic thyme, oregano, and a hint of garlic, every spoonful bursts with homemade goodness. Garnished with fresh parsley and paired with crusty bread, this creamy chicken soup is a family favorite that’s as satisfying as it is simple to make. Perfect for cold evenings or when you crave a bowl of comfort, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 2 pieces boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 piece bay leaf
- 0.75 cup orzo pasta
- 1 cup heavy cream
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and butter, allowing the butter to melt.
Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Place the chicken breasts into the pot and pour in the chicken broth. Add the thyme, oregano, and bay leaf.
Bring the mixture to a simmer over medium-high heat. Reduce the heat to low, cover the pot, and let it cook for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F).
Carefully remove the cooked chicken from the pot and set it aside on a cutting board. Shred the chicken using two forks.
Add the orzo to the pot and raise the heat slightly to a gentle boil. Cook the orzo for 8-10 minutes, stirring occasionally, until tender.
Once the orzo is cooked, reduce the heat to low and return the shredded chicken to the pot.
Stir in the heavy cream and lemon juice, ensuring the soup is well combined. Heat for 2-3 minutes without bringing it to a boil.
Season the soup with salt and black pepper to taste.
Remove the bay leaf, then garnish the soup with chopped fresh parsley before serving.
Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.6 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 395 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
