Description
Creamy Orzo Chicken Soup is the ultimate bowl of comfort, bringing together tender shredded chicken, delicate orzo pasta, and a velvety broth. This one-pot meal creates a luxurious texture using a light flour roux and milk, avoiding the need for heavy cream. It is a wholesome, savory, and stress-free dinner that feels like a warm hug, perfect for busy weeknights or whenever you need a reliable, comforting dish to share with your family.
Ingredients
2 tablespoons extra virgin olive oil
1 small yellow onion, diced
2 medium carrots, diced
1 large celery stalk, diced
3 cloves garlic, minced
3 tablespoons all-purpose flour
6 cups low-sodium chicken broth
1/2 cup milk
1 bay leaf
1/4 teaspoon dried thyme
3/4 cup uncooked orzo pasta
1 cup cooked, shredded chicken
1/2 cup frozen peas
Juice of 1/2 lemon
1 tablespoon fresh parsley, chopped
Sea salt and pepper, to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery, sautéing until soft and translucent.
Stir in minced garlic and cook for 30 seconds.
Sprinkle flour over vegetables and stir constantly to coat evenly.
Gradually pour in chicken broth and milk while whisking to prevent lumps.
Add bay leaf and thyme, bring to a simmer, then stir in the orzo.
Cook until orzo is tender, about 8-10 minutes.
Stir in the shredded chicken and peas, cooking until heated through.
Remove from heat, stir in lemon juice and fresh parsley.
Season with salt and pepper to taste before serving.
Notes
You can easily swap the chicken for rotisserie chicken to save time. Add extra vegetables like spinach or corn if you have them on hand. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 45mg