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a tan, yellow and white striped bowl full of Creamy Chicken and Orzo Soup with a piece of garlic toast

Creamy Chicken and Orzo Soup

Course: Appetizer, Dinner, Lunch, Soup
Cuisine: Compliments many cuisines
Prep Time: 15 minutes
Cook Time: 1 hour 3 minutes
Servings: 8 1 ½ cup servings
Calories: 536kcal
Author: Ten Pound Cake Company
Full of chunks of chicken and vegetables, Creamy Chicken and Orzo Soup is thick and rich.
Print Recipe

Equipment

  • 1 dutch oven or stockpot

Ingredients

  • 2 pounds boneless chicken breasts, diced (930 grams)
  • 2 cups celery, sliced (7.5 ounces/213 grams)
  • 2 cups carrots, sliced (8.6 ounces/245 grams)
  • 2 cups leeks, sliced (6.4 ounces/178 grams)
  • 4 tablespoons olive oil
  • 2 teaspoons kosher salt
  • ¾ teaspoon ground black pepper
  • 2 teaspoons garlic, chopped
  • 6 tablespoons unsalted butter
  • 7 tablespoons all-purpose flour
  • 10 cups chicken stock (80 ounces/2365 ml)
  • 4 thyme stalks
  • 1 bay leaf
  • ¾ cup dried orzo (6 ounces/173 grams)
  • ½ cup heavy cream
  • 2 tablespoons lemon juice juice of ½ lemon

Instructions

  • Heat 2 tablespoons of olive oil in a dutch oven or a stockpot over medium heat. Add diced chicken, ¼ teaspoon of ground black pepper, and ½ teaspoon of kosher salt.
  • Cook for 15 minutes, stirring often. The chicken shouldn't stick to the bottom of the pan. You do not want fond to develop.
  • Remove chicken from the pan when it is cooked thoroughly.
  • To the same pan, add 2 tablespoons of olive oil. Over medium heat, add the celery, carrots, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Stir occasionally so that a fond does not appear on the bottom of the pan.
  • After 5 minutes, add the leeks and the garlic and combine with the other vegetables. Saute for 3 minutes.
  • Add 6 tablespoons of unsalted butter, letting it melt. Stir the vegetables to coat with the butter.
  • Sprinkle 7 tablespoons of all-purpose flour over the vegetables. Stir everything together to distribute the flour and continue to cook for 2-3 minutes. This is to remove the raw taste of flour.
  • Add 8 cups of chicken stock to the pan along with the thyme stalks and the bay leaf. Let the soup come to a gentle boil over medium-high heat so that it thickens slightly, after 15 minutes.
  • Add the dry orzo to the soup. Let the soup cook for about 20 minutes, until the orzo is soft and cooked through. Once the orzo is soft, add the chicken back to the soup.
  • Add the heavy cream, stirring to combine.
  • Adjust seasoning with 1 teaspoon of kosher salt and ¼ teaspoon of ground black pepper. Add the juice of a ½ lemon, a generous 2 tablespoons.
  • Serve with toasted garlic bread.
  • The orzo will continue to absorb the soup, even as it cools. If the soup becomes too thick, add up to 2 cups of chicken stock. Check the seasoning after adding the additional stock.

Nutrition

Calories: 536kcal | Carbohydrates: 34g | Protein: 35g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1197mg | Potassium: 1007mg | Fiber: 2g | Sugar: 8g | Vitamin A: 6380IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 2mg