Creamy Chicken Orzo Winter Soup is the perfect bowl of comfort on chilly days. It’s packed with tender chicken, small tender orzo pasta, and a creamy broth that feels warm and soothing. The soup has a nice balance of mild herbs and gentle flavors that make it rich without being heavy.
I love making this soup when I want something easy to prepare but still feel like a homemade hug in a bowl. The orzo adds a lovely little bite, and the creamy texture makes every spoonful smooth and cozy. Sometimes, I add a squeeze of fresh lemon at the end to brighten it up just a bit—it really brings the flavors to life.
This soup is great on its own or with some crusty bread for dipping. It’s the kind of meal that feels just right after a long day outside in the cold. Whenever I make it, it reminds me of slow winter evenings spent with family, sharing stories while the warmth of the soup fills the room.
Key Ingredients & Substitutions
Chicken: Using rotisserie chicken saves time and adds great flavor. If you prefer, you can also cook chicken breasts or thighs in the broth to keep it fresh and tender.
Orzo: This tiny pasta cooks fast and gives a nice texture. If you can’t find orzo, small pastas like acini di pepe or even rice work well as a substitute.
Heavy Cream: Heavy cream makes this soup creamy and rich. For a lighter option, use half-and-half or whole milk, but add it slowly to avoid curdling.
Vegetables: Carrots, mushrooms, and spinach bring color and nutrition. Feel free to swap mushrooms for zucchini or add celery for extra flavor.
How Do You Cook Orzo Perfectly Without It Getting Mushy?
Orzo cooks quickly so watch it carefully to keep just the right bite. Here’s how I do it:
- Add orzo only after the broth is boiling.
- Stir often to stop it from sticking or clumping.
- Test a minute or two before the package says it’s done to avoid overcooking.
- Remember it will keep softening a bit after adding cream and chicken, so better slightly firm when you stop cooking.
These steps help keep the orzo tender but not mushy, balancing perfectly with the creamy broth and veggies.
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it lets all the ingredients cook evenly in one place.
- Sharp knife and cutting board – make chopping veggies quick and easy.
- Measuring cups and spoons – keep everything accurate for the best flavor.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Soup ladle – helps serve the hot soup without spills.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for different meaty flavors.
- Use different herbs like rosemary or thyme fresh from the garden to change the aroma.
- Add in peas, chopped bell peppers, or kale for extra veggies and color.
- Stir in a splash of hot sauce or a pinch of red pepper flakes if you like a little heat with your comfort food.
Creamy Chicken Orzo Winter Soup
Ingredients You’ll Need:
Soup Base:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 1 cup mushrooms, sliced
- 4 cups chicken broth (low sodium preferred)
- 1 ½ cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
Main Ingredients:
- 4 cups cooked chicken, shredded or diced (rotisserie or boiled)
- 1 cup orzo pasta
- 1 cup fresh spinach, chopped
- 1 cup heavy cream or half-and-half
Finishing Touches:
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Juice of ½ lemon (optional for brightness)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 25 minutes to cook, so you can have a warm, creamy meal ready in around 35 minutes. It’s quick enough for a weeknight but cozy enough for a winter day!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 4–5 minutes until soft and translucent. Then, add minced garlic, sliced carrots, and mushrooms. Cook and stir for 5–7 minutes, until carrots are tender and mushrooms release their moisture.
2. Add Broth and Seasoning:
Pour in the chicken broth and water. Stir in dried thyme, dried basil, salt, and pepper. Bring everything to a boil.
3. Cook the Orzo:
Add the orzo pasta once the broth is boiling. Cook according to package directions, around 8–10 minutes, stirring occasionally to prevent sticking.
4. Add Chicken, Spinach, and Cream:
When the orzo is just about done, stir in the cooked chicken, chopped spinach, and heavy cream or half-and-half. Let the soup simmer gently for 5 more minutes until the spinach wilts and the soup is heated through.
5. Finish and Serve:
Taste and adjust the seasoning with more salt and pepper if needed. Stir in fresh parsley and a squeeze of lemon juice if you like a little bright contrast. Serve hot with extra parsley sprinkled on top and crusty bread on the side if you like.
Can I Use Frozen Chicken for This Soup?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight or use the defrost setting on your microwave before adding it to the soup. This helps it heat evenly and prevents extra liquid in the broth.
What Can I Substitute for Heavy Cream?
If you want a lighter option, use half-and-half or whole milk. Add it slowly and gently heat the soup to avoid curdling. For a dairy-free alternative, try coconut milk, but note it will change the flavor slightly.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding cream and spinach. Refrigerate for up to 2 days, then reheat gently, add cream and spinach last to keep them fresh and vibrant.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm it slowly on the stove to keep the cream from separating and stir occasionally.