This creamy chicken and orzo soup is pure comfort in a bowl.
With so many of you dealing with snow and cold, this soup is a warm, satisfying hug. It’s comforting, flavorful, and easy to make for friends or family — and it tastes delightful.
We’ve had more snow than usual lately, and it’s put us in full comfort-food mode. Growing up, winters always felt snowy and long; this season has brought back that feeling, which means cozy meals on repeat — and nobody’s complaining.
Enter this creamy chicken and orzo soup
This is my take on creamy chicken soup, this time using orzo instead of egg noodles. I prefer thickening with a slurry (milk whisked with a bit of flour) rather than heavy cream or a roux. It creates a silky, light creaminess without weighing the soup down — a method my mom uses and one I love.
Also: yes, there’s celery here. I’ll admit it’s not always on my table, but in a chicken soup it works beautifully and adds classic flavor.
I love this soup because the small orzo pieces give you a balanced bite every time — a little pasta, broth and chicken together, rather than a single big noodle with a splash of broth. Kids especially love it for that reason: every spoonful feels complete.
Since making this, my daughter asks for “soup” all the time, and she means this one. It’s easy for little ones to eat and delivers flavor, pasta, and protein in every spoonful.
To deepen the flavor, add a Parmesan rind to the simmering broth if you have one — it lends a rich, savory note that’s hard to replicate. A quick spritz of lemon before serving brightens the soup and lifts the flavors without turning it into a lemon-chicken soup.
I usually use a rotisserie chicken or leftover shredded chicken for convenience. With cooked chicken on hand, this soup comes together in about 30 minutes — perfect for weeknights. If you want to prep ahead or store leftovers, cook the orzo separately so it doesn’t soak up all the broth.
Give it a try — you’ll love how cozy and satisfying it is.
Creamy Chicken and Orzo Soup
Creamy Chicken and Orzo Soup
Yield:
4 people
20 mins
25 mins
45 mins
Ingredients
- 3 tablespoons unsalted butter
- 1 sweet onion, diced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- Kosher salt and pepper
- ½ teaspoon poultry seasoning
- 1½ cups cooked, shredded chicken
- 6 cups chicken stock
- 1 Parmesan cheese rind
- 1 cup uncooked orzo pasta
- ½ cup milk
- 1 teaspoon all-purpose flour
- 3 tablespoons fresh parsley, plus more for topping
- Parmesan, for topping
- Lemon wedges, for spritzing
Instructions
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Melt the butter in a large stockpot over medium-low heat. Add the onion, carrots and celery with a big pinch of salt and pepper (about ½ teaspoon each to start). Cook, stirring occasionally, until the vegetables begin to soften. Add the garlic and poultry seasoning, then stir in the shredded chicken.
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Pour in the chicken stock and add the Parmesan rind. Bring to a boil, then reduce to a simmer. Stir in the orzo and cook uncovered, stirring occasionally, until the orzo is al dente, about 8 minutes.
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Whisk the milk and flour together until smooth to form a slurry. Stir the slurry into the soup and simmer for 1 to 2 minutes more. Taste and adjust salt and pepper. Remove the Parmesan rind if it hasn’t melted. Stir in the chopped parsley.
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Serve immediately with a lemon wedge to brighten the flavors, grated Parmesan, and extra parsley on top.
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Make-ahead tip: cook the orzo separately if you plan to store or reheat the soup, then combine when reheating so the pasta doesn’t absorb all the broth.
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Super cozy!