Creamy Chicken Orzo Winter Soup is the kind of comforting bowl that feels like a warm hug on a chilly day. It’s packed with tender pieces of chicken, tiny orzo pasta, and a rich, creamy broth that brings everything together. You can taste the cozy flavors of herbs and gentle notes of garlic and onion in every spoonful. It’s simple but feels special, perfect for those winter evenings when you just want to curl up with something tasty and filling.
I love making this soup when the weather turns colder because it’s easy to whip up but still feels like a meal made with care. One of my favorite tricks is to let the soup sit for a little while after cooking so the flavors really get to know each other. The orzo swells up nicely in the creamy broth, making each bite smooth and satisfying. It’s also great for using up leftover chicken, which means less work and more yum.
When I serve this soup, I usually like to add a sprinkle of fresh parsley or a little squeeze of lemon to brighten things up. A slice of crusty bread on the side turns it into a perfect little dinner. This soup always reminds me of quiet days at home, with a good book or simple conversation. It’s the kind of soup that makes you feel cozy inside and glad you made it.
Key Ingredients & Substitutions
Chicken: Cooked chicken adds protein and texture. Rotisserie or leftover chicken works well and saves time. For a vegetarian option, try cooked tofu or chickpeas instead.
Orzo Pasta: This tiny pasta cooks quickly and gives a nice body to the soup. You can swap orzo with small pasta like acini di pepe or even small rice grains for a gluten-free choice.
Heavy Cream or Half-and-Half: Heavy cream makes the soup rich and creamy. Half-and-half is lighter but still tasty. For a dairy-free swap, consider coconut milk or cashew cream, which add creaminess without dairy.
Fresh Herbs (Parsley and Dill): Fresh parsley brightens the flavor at the end, while dill adds a lovely fresh note if you like it. You can also use fresh thyme or chives based on what you have.
How Do You Cook Orzo Perfectly Without It Getting Mushy?
Orzo cooks fast and can easily get mushy if overcooked. Here’s how to keep it just right:
- When adding orzo to boiling broth, keep the heat at a gentle boil, not a rolling one.
- Stir occasionally to prevent sticking.
- Cook for about 8-10 minutes or just until tender but still firm.
- Once cooked, add the chicken and cream off the heat to avoid extra cooking.
- Let the soup rest a few minutes to thicken—you’ll notice it’ll hold its texture better.
These steps help keep the orzo tender but intact, making the soup creamy and comforting instead of heavy and mushy.
Equipment You’ll Need
- Large soup pot – I like this because it’s big enough to hold all the ingredients and makes stirring easy.
- Cutting board and sharp knife – helps chop vegetables quickly and safely.
- Wooden spoon or ladle – perfect for stirring the soup without scratching the pot.
- Measuring cups and spoons – for accurate ingredient portions.
Flavor Variations & Add-Ins
- Substitute cooked shrimp or turkey for chicken to shake things up.
- Add a pinch of paprika or cumin for extra warmth and spice.
- Mix in frozen peas or spinach near the end for more veggies.
- Replace parsley and dill with fresh basil or thyme to change the herb flavor.
Creamy Chicken Orzo Winter Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 6 cups chicken broth
- 1 cup orzo pasta
- 2 cups cooked chicken, cut into bite-sized pieces
- 1 cup heavy cream or half-and-half
- 1/4 cup fresh parsley, chopped
- Salt and black pepper, to taste
- Fresh dill for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 20 minutes to cook, for a total of around 35 minutes. It’s perfect for a cozy weeknight meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil or butter in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook, stirring, until the vegetables start to soften, about 5-7 minutes.
2. Add Thyme and Broth:
Stir in the dried thyme and cook for another minute until fragrant. Then pour in the chicken broth and bring it all to a boil.
3. Cook the Orzo:
Add the orzo pasta to the boiling broth. Cook, stirring occasionally, until the orzo is tender but firm, about 8-10 minutes.
4. Add Chicken and Cream:
Stir in the cooked chicken pieces and let them warm through. Reduce the heat to medium-low, then pour in the heavy cream. Stir gently to combine without letting the soup boil.
5. Season and Rest:
Add the fresh parsley, and season with salt and pepper to your taste. Remove the pot from heat and let the soup sit for a few minutes to thicken slightly.
6. Serve and Enjoy:
Ladle the soup into bowls and garnish with fresh dill if you like. Serve with crusty bread for a comforting winter dinner.
Equipment You’ll Need
- Large soup pot
- Cutting board and sharp knife
- Wooden spoon or ladle
- Measuring cups and spoons
Flavor Variations & Add-Ins
- Try shrimp or turkey instead of chicken for a tasty twist.
- Add a pinch of paprika or cumin for a warm, spiced flavor.
- Mix in frozen peas or fresh spinach near the end for extra veggies.
- Swap parsley and dill for fresh basil or thyme to change the herb profile.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. Thaw overnight in the fridge or use the defrost setting on your microwave. This helps keep the soup texture nice and even.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to step 7, then cool and refrigerate for up to 2 days. Reheat gently on the stove, adding a splash of broth or cream if it has thickened too much.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days. When reheating, do it gently on the stove or microwave to avoid overcooking the orzo.
Can I Substitute Orzo with Another Pasta?
Yes, small pasta shapes like acini di pepe or or other tiny pastas work well. Just watch the cooking time since different shapes may cook faster or slower than orzo.