Creamy Chicken Orzo Winter Soup is like a warm hug in a bowl on a chilly day. This soup brings together tender chicken, tiny orzo pasta, and a smooth, creamy broth that feels gentle and comforting. It’s packed with subtle flavors that are just right for winter evenings when you want something both filling and soothing.
I love making this soup when the weather turns cold because it’s so simple yet satisfying. The orzo adds a nice little bite of pasta that makes each spoonful a bit more special. I usually use leftover chicken, which makes it easy to throw together on a busy night, and the creamy broth comes from combining milk or cream with just a bit of cheese to keep things light but tasty.
One of my favorite ways to serve this soup is with some crusty bread on the side for dipping. It’s perfect for sharing with family or friends when you want to keep things cozy and relaxed. Every time I make it, I swear the whole house smells inviting and warm, making dinner feel like a little celebration of the season’s best comfort foods.
Key Ingredients & Substitutions
Chicken: I like using cooked chicken, whether from a rotisserie or leftovers. It saves time and adds great flavor. You can substitute with shredded turkey, which works well too.
Orzo Pasta: This tiny pasta cooks quickly and adds a lovely texture. If you don’t have orzo, small pasta shapes like acini di pepe or even small elbow macaroni are good substitutes.
Heavy Cream or Half-and-Half: For creaminess, heavy cream gives the best richness. Half-and-half works if you want a lighter option. For dairy-free, coconut milk can be used but changes the flavor slightly.
Chicken Broth: Low sodium broth is helpful so you can control salt better. Vegetable broth is a good alternative if you want a lighter base or need a dairy-free option.
Parmesan Cheese: This adds depth and a gentle sharpness to the soup. If you don’t have Parmesan, aged Asiago or Grana Padano make nice substitutes, or leave it out for a milder taste.
How Do You Make Sure the Orzo Cooks Perfectly Without Getting Mushy?
Orzo cooks fast but can turn mushy if left too long, which changes your soup’s texture. Here’s how I make sure it’s just right:
- Once the broth boils, add the orzo and lower the heat to simmer.
- Stir occasionally to prevent the pasta from sticking to the bottom.
- Check the orzo at about 8 minutes – it should be tender but still hold its shape.
- If it’s done early, remove the pot from heat to avoid overcooking.
- If you plan to reheat leftovers, slightly undercook the orzo during the first cook—it will soften more when warmed up.
This way, your soup keeps a nice balance of creamy broth and firm pasta bites.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer using this because it holds all the ingredients and heats evenly.
- Wooden spoon or ladle – helps stir the soup and prevent sticking as it cooks.
- Measuring cups and spoons – for precise measurement of broth, cream, and seasonings.
- Knife and cutting board – essential for dicing the onion, carrots, and celery.
- Grater (if using Parmesan) – makes easy work of shredding cheese, or you can buy pre-grated.
Flavor Variations & Add-Ins
- Spice it up: Add a pinch of red pepper flakes or smoked paprika for a warm, smoky kick.
- Extra veggies: Stir in chopped spinach, kale, or peas just before serving for added greens and color.
- Cheese options: Switch Parmesan for shredded mozzarella or a touch of cream cheese for extra richness.
- Herb twist: Use fresh thyme, basil, or dill instead of dried herbs to brighten the flavor.
Creamy Chicken Orzo Winter Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth (preferably low sodium)
- 1 cup orzo pasta
- 2 cups cooked chicken, shredded or chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and black pepper to taste
- 1 cup heavy cream or half-and-half
- Optional: 1/2 cup grated Parmesan cheese
Time You’ll Need:
This soup takes about 10 minutes to prepare your veggies and ingredients, then roughly 20 minutes to cook everything together. In total, expect around 30 minutes from start to finish – perfect for a cozy weeknight meal!
Step-By-Step Instructions:
1. Sauté the Veggies:
Heat the olive oil or butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5 to 7 minutes until the veggies soften and the onion becomes translucent.
2. Add Garlic:
Stir in the minced garlic and cook for another 1 minute until you can smell the aroma.
3. Add Broth and Bring to Boil:
Pour in the chicken broth and bring the pot to a boil.
4. Cook the Orzo and Herbs:
Add the orzo pasta, dried thyme, and dried parsley. Turn the heat down to a gentle simmer and let it cook until the orzo is tender—about 8 to 10 minutes. Stir occasionally to prevent sticking.
5. Add Chicken and Heat Through:
Mix in the shredded or chopped cooked chicken. Stir gently and let the chicken warm through.
6. Stir in Cream and Cheese:
Lower the heat to low. Slowly stir in the heavy cream or half-and-half to give the soup its creamy texture. Make sure not to let it boil after adding the cream. If you’re using Parmesan cheese, stir it in now until melted.
7. Season and Serve:
Season the soup with salt and black pepper to your liking. Ladle the soup into bowls and garnish with a sprinkle of fresh parsley. Serve warm, ideally with some crusty bread to dip and enjoy!
Can I Use Frozen Chicken in This Soup?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight or use the defrost setting on your microwave. This helps keep the soup texture perfect and prevents any uneven cooking.
Can I Substitute Orzo Pasta with Another Type of Pasta?
Absolutely! Small pasta shapes like acini di pepe, pastina, or small elbow macaroni work well. Just watch the cooking time as each pasta cooks differently.
How Do I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or microwave to avoid curdling the cream.
Can I Make This Soup Dairy-Free?
Yes! Replace the heavy cream or half-and-half with coconut milk or a dairy-free cream alternative. Keep in mind this will slightly change the flavor but still keep it creamy and delicious.
