Creamy Chicken Orzo Soup
Updated: Sep 21, 2020
Happy Fall y’all! It is getting chilly here and finally starting to feel like sweater weather, which in our family, also translates to soup season. I love this take on chicken noodle soup. The orzo and cream really amp this soup up. My husband doesn’t usually like chicken noodle soup but loves this recipe.
This recipe calls for a lot of garlic, if you are not so much into garlic you can tone it down but I don’t think it is over powering here. Also, I like to add a couple handfuls of spinach to a lot of my soup recipes to give them some color, texture, and extra nutrition. Feel free to mix it up and add your favorite leafy green such as chard or kale in substitution for baby spinach.
After such a busy summer, it feels nice to come back to the city with a cold breeze and a big bowl of warm soup. I can’t wait to share with you more of my favorite soup recipes. Until then, I hope you enjoy this warm bowl of goodness.
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You will need a dutch oven or large stock pot
3 Tbsp olive oil
1 head of garlic (about 12 cloves)
1 medium yellow onion, minced
2 stalks of celery, minced
3 carrots, peeled and sliced about one half inch thick
1 Tbsp chopped fresh Thyme
2 bay leaves
6 cups chicken broth
¾ cup half and half or heavy cream
¾ cup uncooked orzo
1 lb chicken beast, cut into ½ inch pieces
6 oz fresh baby spinach
Salt and pepper to taste
Begin by heating olive oil in a dutch oven over medium heat
Stir in garlic and cook for about 3 minutes, until fragrant
Add in onion, carrot, and celery. Stir to combine and cook for about 5 minutes
Stir in chopped thyme and bay leaves until fragrant
Add in chicken broth and half and half and bring to a boil
Stir in the orzo and cook, stirring occasionally for 7 minutes
Add in chicken breast and cook for additional 3 minutes
Remove from heat, discard bay leaves, and stir in baby spinach until wilted
Adjust salt and pepper to taste and serve.