Description
This chicken orzo soup is a quick and easy soup made with rotisserie chicken, carrots, orzo and just enough cream to add some richness.
Ingredients
- 1/2 cup uncooked orzo (rice-shaped pasta)
- 1 tablespoon butter
- 1/2 cup chopped green onions
- 1 1/2 cups diced carrots
- 2 garlic cloves, minced
- 1/2 cup Chardonnay or other dry white wine
- 2 cups less-sodium chicken or vegetable broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/3 cup whipping cream
- 2 cups shredded rotisserie chicken
- 1/4 cup chopped fresh parsley, for serving, optional
Instructions
- Cook pasta. In a medium saucepan, bring about 5 cups of water to a boil. Stir in orzo. Boil the orzo for 8-10 minutes or until it has a firm, chewy texture, stirring occasionally. Drain pasta. Set aside.
- Cook aromatics. While the pasta is cooking, start the soup by melting butter in a large saucepan over medium heat. Add green onions, carrots, and garlic to pan; sauté 4 minutes or until carrots begin to soften.
- Add liquids. Stir in white wine and cook for 2 minutes or until the smell of alcohol has cooked off. Add broth, salt, and pepper.
- Simmer. Bring soup to a low simmer then stir in cream. Simmer uncovered over low heat for 5 minutes.
- Add chicken. Add shredded chicken and cook until heated through.
- Serve. Divide cooked orzo and soup among 4 soup bowls. Sprinkle each bowl with chopped parsley, if desired.
Notes
- Recipe adapted from Cooking Light, April 2000.
