Creamy Chicken Soup With Orzo Recipes

CREAMY CHICKEN ORZO SOUP

Steps:

• Melt the butter in a stockpot or large Dutch oven set over medium-high heat. Add the onions, celery, and good pinch of salt and pepper, and saute while stirring occasionally for 5 minutes. Add the carrots and cook for 5 minutes. Stir in the garlic and thyme and cook for 30 seconds to 1 minute, until fragrant. Add the flour and stir frequently for 1 ½ to 2 minutes (this will help to flavor the soup and thicken it as well). The flour should turn golden brown. Slowly whisk in the broth until smooth.
• Increase the heat to high, bring the soup to a boil, and stir in the orzo. Reduce the heat to medium-low and cook for about 10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pot.
• Mix in the cooked chicken, lemon juice, and heavy cream and cook for another 3 to 5 minutes, just until the chicken is warmed through. Serve while still hot with a sprinkle of parsley over the top.

CREAMY CHICKEN ORZO SOUP

Steps:

• In a large pot over medium heat, saute the vegetables in olive oil for about 10 minutes, until vegetables are tender.
• Add the drained can of chicken and stir.
• Season the chicken and vegetables with salt and pepper. Stir.
• Increase the heat to medium-high and add the chicken broth plus 2 cans of warm water and stir.
• Allow the soup to simmer for 15 minutes then add the uncooked pasta and seasoning. Stir.
• Let the soup simmer for 20 minutes, stirring occasionally.
• Add the condensed soup, stir until the broth is creamy and serve.

CREAMY CHICKEN SOUP WITH ORZO

Steps:

• In a large pot, heat oil. Add carrots, celery and onion. Cook over medium high heat until they are "al dente" (crispy tender) ~ about 5-7 minutes.
• Stir in orzo, chicken broth, spices and salt and pepper.
• Continue cooking and bring to a full boil for about 5 minutes. Reduce heat to low. Continue cooking for another 5 minutes.
• In a small bowl, combine milk and flour until smooth. Add to soup stirring constantly until mixture comes back to a boil and gets slightly thickened.(2-3 minutes).
• Add chicken and cook until heated through.
• *I prefer a thick soup, but you can add more milk to thin it out if that is your preference.

CREAMY CHICKEN ORZO SOUP

Steps:

• Get all the prep done before you start cooking: mince the garlic, finely chop the onion, peel and thinly slice the carrots.
• Heat oil and butter in a large pot over medium. Add garlic and onion, cook for 2 minutes, until soft. Stir in spices, cook until fragrant, for 1 minute. Add in carrots and the chicken fillets.
• Pour in broth, add soy sauce and bay leaf. Bring to a boil, cover and lower the heat. Simmer for 15 minutes.
• When ready, remove the chicken fillets and place onto a clean plate. Add cream, lemon juice and orzo. Stir, cover, bring to a boil and simmer for 10 minutes, or until the orzo is al dente.
• In the meantime, shred the chicken using two forks. Hold a fork in each hand, and use them to pull the meat apart.
• When ready, return chicken to the pot. Add spinach, stir and simmer for 2 minutes, or until the spinach is wilted. Taste, and adjust salt. Finish off with freshly ground black pepper and red pepper flakes. Serve!

LEMON CHICKEN ORZO SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
• Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
• Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
• Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.