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Chicken Orzo Soup |

Chicken Orzo Soup

  • Author: Taming of the Spoon
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x



  • 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 1/2 cups hot cooked orzo (about 1/2 cup uncooked rice-shaped pasta)
  • 1/4 cup chopped fresh parsley, for serving, optional


  1. Melt 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. Stir in white wine and cook for 2 minutes. Add broth, salt, and pepper. Bring soup to a low simmer then stir in cream. Simmer uncovered over medium heat for 5 minutes. Add shredded chicken and cook until heated through.
  2. Divide orzo and soup among 4 soup bowls. Sprinkle each bowl with chopped parsley, if desired.


Recipe adapted from Cooking Light, April 2000.