Description
Creamy Parmesan Chicken Orzo Soup is a warm, hearty comfort food made with tender chicken, orzo pasta, fresh herbs, and a light parmesan-infused broth. It’s the perfect weeknight dinner that feels indulgent yet wholesome.
Ingredients
3 tablespoons unsalted butter
1 sweet onion, diced
3 medium carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon ground black pepper, plus more to taste
1/2 teaspoon poultry seasoning
1 1/2 cups cooked, shredded chicken
6 cups chicken stock
1 cup uncooked orzo pasta
1/2 cup milk
1 teaspoon all-purpose flour
3 tablespoons fresh parsley, chopped, plus extra for garnish
Finely grated parmesan-style cheese, for serving
Lemon wedges, for serving
Instructions
1. Melt the butter in a large soup pot over medium-low heat. Add the onion, carrots, and celery along with the salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 6 to 8 minutes.
2. Stir in the garlic and poultry seasoning and cook for about 30 seconds, just until fragrant. Add the shredded chicken and stir to combine.
3. Pour in the chicken stock and bring the soup to a gentle boil. Add the orzo and reduce the heat to a steady simmer. Cook uncovered, stirring occasionally, until the orzo is tender, about 8 minutes.
4. In a small bowl, whisk together the milk and flour until smooth. Slowly stir this mixture into the soup and simmer for 1 to 2 minutes, until slightly thickened.
5. Taste and adjust seasoning with additional salt and pepper as needed. Stir in the chopped parsley.
6. Serve hot, topped with grated cheese, extra parsley, and a squeeze of fresh lemon juice if desired.
Notes
For extra flavor, use rotisserie chicken or add a parmesan rind during the simmer. This soup thickens as it sits, so you may need to add a splash of broth when reheating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soups & Stews
- Method: Stovetop simmering
- Cuisine: American