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  • Writer's pictureJenn Clayton

Chicken Orzo Soup

Quick and easy!! Full of flavor, protein and makes GREAT leftovers!

Chicken and veggies with a light, fresh flavor! The orzo makes the soup! Super tasty!


  • 2 tablespoons light butter

  • 2 carrots diced

  • 2 celery stalks diced

  • 1 cup onion diced (from ½ large onion)

  • 3 garlic cloves minced

  • ½ teaspoon italian seasoning

  • ½ teaspoon salt

  • 1 lb. cooked shredded chicken (from 2 small breasts)

  • 6 cups chicken broth

  • 1 cup orzo

  • ¼ cup heavy cream, plus more to taste

  • 1 tablespoon cornstarch

  • 2 tablespoon lemon juice, plus more to taste (optional)

  • salt and pepper to taste

  • fresh parsley for garnish

  • Melt the butter in a heavy-bottomed pot or dutch oven over medium heat, then add the carrots, celery and onion and sauté until soft, about 7 minutes. Then, add the garlic, Italian seasoning and salt and sauté for 1 minute.

  • To the pot, add the cooked chicken and chicken broth and bring soup to a boil. Then stir in the orzo and cook for 10 minutes, stirring occasionally to ensure the orzo isn’t sticking to the bottom of the pot.

  • Meanwhile, whisk the heavy cream and cornstarch together. Once the 10 minutes are up, pour in the heavy cream and stir for 1-2 minutes.

  • Add more salt and pepper to taste, along with lemon juice and garnish with fresh parsley (optional). Enjoy!

6 Servings:

210 Calories

9g Fat

10g Carbs

22g Protein

Recipe inspiration from

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