If you know me, then you know that I love soup! And this Chicken Orzo Soup, is another good one to go in the books! Plenty of carrots, green onions, celery, and tender chunks of chicken, in a creamy broth with orzo pasta throughout.
I almost like this better than chicken noodle soup because the noodles (orzo) are small enough to not soak up all the liquid when you are re-heating the leftovers.
Now, I throw in a lot of veggies in my soup, because I’ll be honest, it’s one of the few times I have vegetables with my dinner, but feel free to tweak what you put in. Most veggies will work, add more, do less, it’s a pretty versatile broth.
Chicken Orzo Soup
- 2 Tbsp butter
- 2 chicken breasts, cubed
- 1 1/2 cups sliced/diced carrots (I use mini carrots and slice them thin.)
- 1 1/2 cups diced celery
- 2 tsp minced garlic, about 4 cloves
- 1 cup green onions, sliced (1 small bunch)
- 4 cups chicken broth
- 1/2 cup orzo
- 1 cup half & half
- 2 Tbsp cornstarch
- 2 Tbsp COLD water
- salt and pepper, to taste
- *Optional: Nature's Seasoning or Garlic Salt, to taste
- Melt butter in a large stock pot. Add cubed chicken and carrots. Cook until the chicken is almost done. Add the celery, garlic and onions. Cook until soft and fragrant.
- Add the chicken broth and simmer for 5 minutes.
- Meanwhile, cook orzo according to package directions. Drain and then add to the pot of soup.
- Add the half & half. Thicken the soup slightly by mixing the cornstarch with COLD water and add it to the pot of simmering soup.
- Season with salt, pepper, and additional seasonings as desired.
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Recipe altered from Taming of the Spoon