This Creamy Chicken Orzo Winter Soup is like a warm hug on a chilly day. It’s packed with tender chicken pieces, tiny orzo pasta, and vegetables all swimming in a rich, creamy broth that feels both hearty and light. The soup has just enough creaminess to be comforting without being heavy, making it perfect for those cold winter evenings.
I love making this soup when I want something simple but special. The orzo curls up in the broth, soaking up all the flavors, and the chicken adds a nice, satisfying bite. What really makes it cozy is adding a little fresh parsley on top and stirring in a squeeze of lemon—it brightens everything up in the best way. I always find myself going back for one more bowl before dinner’s even over.
One of my favorite ways to enjoy this soup is with some crusty bread or a simple grilled cheese sandwich. It’s the kind of meal that feels like it was made just to be shared with friends or family, especially when you need something easy but full of love. If you’re looking for a soup that hits the spot without fuss, this one’s a winner every time.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is great for tender bites. Use rotisserie chicken for convenience or leftover chicken to save time. For a lighter option, try turkey or shredded cooked tofu for vegetarian.
Orzo Pasta: Orzo cooks quickly and absorbs flavors well. If you can’t find orzo, use small pasta like acini di pepe or even small broken spaghetti. Just adjust cooking time accordingly.
Heavy Cream: This adds rich creaminess. For a lighter soup, you can substitute half-and-half or coconut milk. If you want it dairy-free, use a creamy plant-based milk like cashew or oat milk, but add a spoonful of flour or cornstarch to thicken.
Greens (Kale or Spinach): Both work well for added nutrition and color. Spinach wilts faster and is milder, kale adds a slight bite and holds shape better. Swiss chard or collard greens can also be used.
How Do You Keep Orzo from Getting Mushy in Soup?
Orzo cooks fast and can easily become mushy if left too long in the soup. Here’s how to keep it perfect:
- Add orzo only after the broth is boiling and cook until just tender (8-10 minutes).
- Turn the heat to low once the orzo is cooked to prevent overcooking when adding chicken and greens.
- If making soup ahead, cook orzo separately and add before serving to keep texture.
These steps help keep your soup creamy with perfectly tender pasta every time.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this because it holds all the ingredients and heats evenly.
- Wooden spoon or stirring spoon – makes it easy to stir everything without scratching the pot.
- Measuring cups and spoons – to keep your ingredients accurate and make the recipe foolproof.
- Knife and cutting board – for chopping vegetables and herbs smoothly.
Flavor Variations & Add-Ins
- Use cooked turkey or leftover roasted chicken instead of fresh chicken for a different flavor.
- Add a splash of hot sauce or crushed red pepper flakes for some extra heat.
- Stir in sautéed mushrooms or roasted cauliflower for added texture and earthiness.
- Replace spinach with kale or Swiss chard if you want a heartier green.
Creamy Chicken Orzo Winter Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 6 cups chicken broth (preferably low sodium)
- 1 cup orzo pasta
- 2 cups cooked chicken breast, shredded or diced
- 1 cup kale or spinach, chopped
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Optional: Juice of half a lemon, for brightness
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 25 minutes to cook, making the total time roughly 35 minutes. It’s a quick and hearty meal that warms you up in no time!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
2. Add Garlic and Thyme:
Stir in the minced garlic and thyme, cooking for another 1 to 2 minutes until fragrant. This brings out the lovely herbal aroma.
3. Add Broth and Orzo:
Pour in the chicken broth and bring the soup to a boil. Once boiling, stir in the orzo pasta. Cook according to the package’s instructions (about 8-10 minutes) until the orzo is tender.
4. Add Chicken and Greens:
Lower the heat to a gentle simmer. Add the cooked chicken and chopped kale or spinach. Let it cook for another 3 to 5 minutes, until the greens wilt and the chicken is heated through.
5. Stir in the Cream:
Gently stir in the heavy cream or half-and-half, warming the soup without boiling it to keep the cream smooth and rich.
6. Season and Serve:
Season with salt and freshly ground black pepper according to your taste. For a fresh twist, add a squeeze of lemon juice if you like. Remove the pot from heat, stir in the chopped parsley, and ladle the soup into bowls. Serve warm with crusty bread or toasted baguette slices on the side.
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to thaw it completely in the fridge overnight before adding it to the soup. Using cooked frozen chicken is a great way to save time.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding the cream and greens, then cool and refrigerate for up to 2 days. When ready to serve, reheat gently, add the cream and greens, and cook until warmed through.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to prevent curdling of the cream.
Can I Substitute the Orzo Pasta?
Yes! Small pasta shapes like acini di pepe or small shells work well. Just adjust cooking times as needed to avoid overcooking.