Recipe for Chicken Orzo Soup

This recipe for Chicken Orzo Soup is creamy like risotto and cozy like chicken noodle soup. Add those amazing traits with Italian seasoning and top it all with freshly grated parmesan. Thats what I call a delightful winter dinner!

I was first introduced to a similar recipe about 18 years ago at a few large Italian family dinners. I had never even heard of Orzo and hadn't the slightest clue what it was. If you're in the same boat...no worries...just keep on reading!

What is Orzo?

The word Orzo is Italian for "barley" due to its similar appearance when uncooked. But don't be confused, it has nothing to do with barley and while it looks like rice, it is in fact, pasta. Created in Italy and made popular in Greece, orzo is traditionally prepared just like most other pastas, by being boiled.

Orzo is made with semolina flour which is a high protein and gluten flour that helps the pasta hold up to cooking without getting too mushy. When cooking with orzo keep in mind that it doubles in size. So one cup of uncooked orzo will give you about 2 cups cooked. This is important to know especially when making a recipe for chicken orzo soup...I promise you don't want to over flow the pot!

Risoni vs Orzo

Risoni and Orzo are made with semolina, just like most pasta. They are identical in shape and when uncooked, resemble rice. Which is why they're also referred to as "risi" which is Italian for rice. The only difference between the two is that Orzo tends to be a little larger.

With that being said, if you can't find one or the other in your local grocery store they are certainly interchangeable.

Chicken Orzo Recipe

So, now that we've covered what orzo is, let's work on this heart warming recipe for chicken orzo soup.

I mentioned previously that this recipe has a similar flavor profile to an excellent chicken noodle soup.

Which should come as no surprise given the ingredients.

Ingredients for Chicken Orzo Soup.

You're going to need chicken breasts, chicken broth/stock, onions, carrots, celery, sage, parsley, oregano, basil, fennel, orzo, heavy cream, and of course...salt and pepper.

How to make Chicken Orzo Soup

For the shredded chicken, I like to make mine in the instant pot while i'm making the rest of the soup.

Start by pouring 3 cups of chicken broth into the instant pot and then add about a pound of frozen chicken breasts. Set the instant pot to pressure cook on high for fifteen minutes. Allow for a ten minute natural release then manually release the rest of the pressure.

While the chicken is cooking, heat olive oil over medium high heat in a large dutch oven. Add the garlic, onions, carrots, and celery and sauté them for about 6-8 minutes or until they have softened and become aromatic.

Next, pour in the sage, parsley, oregano, basil, fennel, salt, and pepper. Stir the veggies up to be sure the herbs have been even dispersed. Continue to sauté until the onions have become translucent.

Now it's time to pour in the chicken stock and bring it to a boil. Once the stock is boiling reduce the heat to a simmer and add the orzo stirring to be sure its also well dispersed and not just sitting in the bottom of the dutch oven. Allow the orzo to cook for about ten minutes so it can begin to soften.

In the mean time, get the instant pot chicken all shredded up.

Lastly, add the heavy cream and shredded chicken. Stir to combine and then cover the dutch oven and allow the soup to thicken.

How to serve Chicken Orzo Soup

While I call this a soup its almost more of a Chicken Orzo Dish. It's thick and creamy like a risotto. If you would prefer that it be more soupy simply add more chicken stock and cream.

I like to top mine with chopped fresh Italian parsley, freshly grated parmesan cheese and a crap ton of black pepper. In this recipe for chicken orzo soup I could use more pepper but then my daughter wouldn't touch it. So I just add it to my own bowl...because I LOVE pepper.

Lastly, serve the chicken orzo soup with some Italian bread and butter and you'll have yourself an amazingly warm and cozy winter dinner.

In Conclusion

When it comes to cooking, fall and winter are two of my favorite seasons. I love to make savory meals that I can share with my family friends.

This recipe for chicken orzo soup fulfills that perfectly.

It may be cold outside, but when your guests arrive or your family is wrapping up their day, the aroma itself will let them know right where they are...a warm, cozy, and loving home.

If you're looking for other Italian-style soup recipes you'll also really like my Italian Sausage Soup with Tortellini.

I'd love to hear what you think of this recipe once you make it. Let me know in the comments if you made any changes or improvements. Of course, please share with the recipe with your friends and family!

As usual, thank you so much for reading and...

Happy cooking.

-Jeremy

Recipe for Chicken Orzo Soup

Jeremy

This recipe for chicken orzo soup will fill your home with the aroma and flavor of heart warming love and coziness all winter long.

5 from 1 vote

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Prep Time 5 mins

Cook Time 40 mins

Total Time 45 mins

Course Main

Cuisine American, Italian

Servings 8 servings

Calories 331 kcal

Ingredients

  

Instant Pot Shredded Chicken

• 3 Cups Chicken Broth
• 1 lb Frozen Chicken Breast

Chicken Orzo Soup

• 2 tablespoon Olive Oil
• 1 tablespoon Minced Garlic
• ½ Cup Onion - diced
• ½ Cup Carrots - sliced
• ½ Cup Celery - sliced
• ¼ teaspoon Dried Sage
• 1 teaspoon Dried Parsley
• ½ teaspoon Dried Oregano
• ½ teaspoon Dried Basil
• 1 teaspoon Fennel
• ½ teaspoon Kosher Salt
• 1 tablespoon Black Pepper
• 2 Cups Orzo
• 6 Cups Chicken Stock
• 1 Cup Heavy cream

Instructions

 

Instant Pot Shredded Chicken

• Add 3 cups of chicken broth to the Instant Pot Insert then place the chicken in the broth.
• Set the Instant pot to pressure cook high for 15 minutes and then allow a 10-minute natural release.
• Release the remaining pressure and shred the chicken and set aside.

Chicken Orzo Soup

• In a large Dutch Oven heat the olive oil over medium high and add the garlic, onions, carrots, and celery. Sauté the veggies until they begin to soften and become aromatic for about 6-8 minutes.
• Add the Sage, Parsley, Fennel, Oregano, Basil, Salt, and Pepper. Continue cooking the veggie mixture until they are softened and the onions become translucent.
• Pour in the Chicken Stock and bring to a boil.
• Reduce the heat to low and stir in the Orzo cooking for about 10 minutes until the pasta has started to soften.
• Lastly, add the shredded chicken and heavy cream to the dutch oven stirring to combine thoroughly. Allow the mixture to simmer until thickened. If you prefer it to be a bit soupier, continue adding more chicken broth to the mixture until desired consistency is obtained.

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