Description
A comforting creamy chicken orzo soup filled with vegetables and seasoned to perfection.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cloves garlic, minced
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1 cup uncooked orzo or other small pasta
- 2 tablespoons chopped fresh parsley, plus more for serving
- 1 tablespoon fresh lemon juice
Instructions
- Heat the olive oil and butter in a large heavy-bottomed pot over medium heat until the butter is melted and foamy.
- Add the diced onion, carrots, and celery with a pinch of salt. Cook, stirring often, until the vegetables are softened and just starting to turn golden around the edges, about 6 to 8 minutes.
- Stir in the minced garlic, Italian seasoning, black pepper, and crushed red pepper flakes if using. Cook for 30 to 60 seconds, just until the garlic is fragrant.
- Add the chicken pieces to the pot and cook, stirring occasionally, until the outside of the chicken is opaque, about 4 to 5 minutes. It does not need to be fully cooked yet.
- Sprinkle the flour evenly over the chicken and vegetables. Stir constantly for 1 to 2 minutes to coat everything and cook off the raw flour taste.
- Slowly pour in the chicken broth while stirring to avoid lumps, then bring the soup to a gentle simmer.
- Stir in the orzo and cook, stirring occasionally, until the pasta is tender and the chicken is cooked through, about 10 to 12 minutes.
- Reduce the heat to low. Stir in the heavy cream and whole milk, then add the Parmesan cheese a handful at a time, stirring until completely melted and the broth is smooth and creamy. Do not let the soup boil once the dairy has been added.
- Stir in the lemon juice and chopped parsley. Taste and adjust the seasoning with more salt and pepper as needed.
- Ladle the soup into bowls, garnish with extra Parmesan and parsley, and serve hot with crusty bread for dipping.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- For freezing, omit the dairy and add it when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2 grams
- Sodium: 850 milligrams
- Fat: 30 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 25 grams
- Cholesterol: 100 milligrams