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Chicken Orzo Soup | tamingofthespoon.com

Chicken Orzo Soup

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  • Author: Taming of the Spoon
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Simmer. Bring soup to a low simmer then stir in cream. Simmer uncovered over low heat for 5 minutes.
  5. Add chicken. Add shredded chicken and cook until heated through.
  6. Serve. Divide cooked orzo and soup among 4 soup bowls. Sprinkle each bowl with chopped parsley, if desired.

Notes

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