This Chicken Orzo Soup is full of carrots, green onions, celery, and tender chunks of chicken, in a creamy broth with orzo pasta throughout. From

Chicken Orzo Soup

Yield 6 servings


  • 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


  1. 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.
  2. Add the chicken broth and simmer for 5 minutes.
  3. Meanwhile, cook orzo according to package directions. Drain and then add to the pot of soup.
  4. Add the half & half. Thicken the soup slightly by mixing the cornstarch with COLD water and add it to the pot of simmering soup.
  5. Season with salt, pepper, and additional seasonings as desired.

Recipe Notes

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