Description
This Creamy Chicken and Orzo Soup is a comforting and hearty dish that combines tender shredded rotisserie chicken, tender orzo pasta, and a creamy broth infused with Italian seasonings and fresh vegetables. Perfect for a quick and satisfying meal, it simmers to perfection in just 30 minutes and features a rich, velvety texture balanced with a touch of balsamic vinegar and fresh chives for garnish.
Ingredients
Vegetables & Aromatics
- 1 cup diced yellow onion
- 1 cup sliced carrots
- 1 cup sliced celery
- 6 cloves garlic, minced
- Sliced chives for garnish
Seasonings & Herbs
- 2 teaspoons Italian seasoning
- 1/2 teaspoon ground sage
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Base & Liquids
- 2 tablespoons butter
- 4 tablespoons all-purpose flour
- 8 cups chicken stock (or chicken broth)
- 1.5 cups heavy cream
- 1 teaspoon balsamic vinegar
Main Ingredients
- 1.5 cups uncooked orzo pasta
- 2 cups shredded rotisserie chicken
Instructions
- Heat Butter and Sauté Vegetables: In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion, sliced carrots, and sliced celery along with a pinch of salt and pepper. Cook the vegetables, stirring frequently, for about 6 minutes until they soften.
- Add Garlic and Herbs: Stir in the minced garlic, Italian seasoning, ground sage, and additional salt and pepper to taste. Cook for 1 minute while stirring frequently to release the aromas of the herbs and garlic.
- Create Roux: Sprinkle 4 tablespoons of all-purpose flour over the vegetables, stirring continuously for 1 minute to cook the flour and form a roux. This will help thicken the soup.
- Deglaze the Pot: Pour in a few splashes of chicken stock to deglaze the pot, scraping the bottom to loosen any browned bits for added flavor.
- Add Remaining Stock and Ingredients: Pour in the rest of the 8 cups of chicken stock, then add the uncooked orzo pasta, shredded rotisserie chicken, and season again with salt and pepper. Stir well to combine.
- Simmer the Soup: Increase the heat to medium-high and cover the pot, bringing the soup to a gentle simmer. Reduce the heat to low and let it simmer, covered, for about 5 minutes or until the orzo is al dente. Stir occasionally to prevent sticking.
- Finish with Cream and Vinegar: Stir in the heavy cream and balsamic vinegar. Taste and adjust the seasoning with additional salt and pepper if needed.
- Garnish and Serve: Ladle the soup into bowls and garnish with sliced chives. Serve warm and enjoy this creamy, comforting soup.
Notes
- Use rotisserie chicken for convenience and added flavor; alternatively, cooked shredded chicken works well.
- Stir frequently while simmering to prevent the orzo from sticking to the bottom of the pot.
- For a lighter version, substitute heavy cream with half-and-half, though the soup will be less rich.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Feel free to add other vegetables like peas or spinach in the last few minutes of cooking for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
