Creamy Chicken Orzo Winter Soup is a warm and comforting bowl packed with tender chicken, tiny orzo pasta, and a rich, creamy broth that feels like a hug on a cold day. It’s a perfect mix of hearty and smooth, with just the right balance of flavors to keep you cozy when the winter chill sets in.
I love making this soup when I want something that fills me up without being too heavy. The little orzo pasta is one of my favorite parts—it cooks quickly and adds a lovely texture that’s fun to eat. Plus, the creaminess of the soup makes it feel special, even if it’s just an ordinary weeknight meal.
My favorite way to enjoy this soup is with a slice of crusty bread for dipping. It’s simple but satisfying, and the soup always reminds me of home and those snug, chilly evenings when you just want to curl up with something warm. If you’re looking for a meal that feels like a cozy little celebration in a bowl, this is it!
Key Ingredients & Substitutions
Chicken: Cooked chicken breast works great here for its mild flavor and firm texture. If you want, use rotisserie chicken for a quick option. For a lighter twist, try shredded turkey instead.
Orzo Pasta: The small, rice-shaped orzo adds a nice texture without overpowering. You can swap it for small pasta like acini di pepe or tiny shells if needed.
Heavy Cream: This gives the soup its creamy, rich texture. For a dairy-free choice, try coconut milk or cashew cream. Half-and-half can also be used for a lighter option.
Vegetables: Carrots, celery, and onion create the classic flavor base. Mushrooms add earthiness, but you can skip them or add zucchini or bell peppers for variety.
Spinach: Adds color and freshness. Baby kale or Swiss chard can be good substitutes if you prefer a heartier green.
How Do You Keep the Soup Creamy Without Overcooking the Orzo?
Orzo can get mushy fast, so timing is key to keep the soup creamy with tender pasta.
- Cook the veggies in broth first to build flavor before adding orzo.
- Add orzo once broth boils, then reduce to a gentle simmer.
- Check orzo at 8 minutes and stop cooking as soon as it’s tender but firm.
- Add heavy cream at the end and gently heat—don’t boil after adding cream to avoid curdling.
- If making ahead, slightly undercook orzo, since it will soften more when reheated.
These tips help keep the soup silky and the texture just right, making each spoonful comforting and delicious.
Equipment You’ll Need
- Large soup pot – I prefer a wide pot to cook everything evenly and make stirring easy.
- Wooden spoon – perfect for stirring without scratching your pot and for scraping up flavors from the bottom.
- Measuring cups and spoons – keep everything precise, especially for liquids like cream and broth.
- Knife and chopping board – for diced vegetables and shredded chicken, making prep quick and safe.
- Soup ladle – handy for serving the warm, creamy soup into bowls.
Flavor Variations & Add-Ins
- Swap Chicken for Turkey: Use cooked turkey instead for a slightly different flavor, great after holidays.
- Add Spices: Stir in a pinch of smoked paprika or a splash of hot sauce for extra warmth and spice.
- Veggie Boost: Include chopped zucchini, peas, or bell peppers for more color and nutrients.
- Cheese Topping: Sprinkle with grated Parmesan or shredded mozzarella before serving for extra flavor.
Creamy Chicken Orzo Winter Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup sliced mushrooms
- 6 cups chicken broth
- 1 1/2 cups orzo pasta
- 2 cups cooked chicken breast, shredded or diced
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: crusty bread for serving
How Much Time Will You Need?
This soup takes about 10-15 minutes to prepare and around 20 minutes to cook, so you’ll have a warm, creamy bowl ready in about 35 minutes total. It’s a quick and comforting meal perfect for chilly days.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion, carrots, celery, and sliced mushrooms. Cook them for about 5 to 7 minutes, stirring often, until the veggies start to soften and smell wonderful.
2. Add Garlic:
Stir in the minced garlic and cook for just one more minute. This lets the garlic release its flavor without burning.
3. Add Broth and Herbs:
Pour the chicken broth into the pot, sprinkle in the dried thyme and parsley, then bring everything to a boil. This helps the flavors come together nicely.
4. Cook the Orzo:
Once the broth is boiling, add the orzo pasta. Lower the heat to a gentle simmer, and cook for about 8 to 10 minutes, until the orzo is tender but still holds its shape.
5. Add Chicken and Cream:
Mix in the cooked chicken and pour in the heavy cream. Let the soup simmer gently for 5 minutes to warm everything through and get that creamy texture just right.
6. Add Spinach and Season:
Stir in the chopped spinach and cook for 2 more minutes until wilted. Taste the soup, then add salt and pepper as you like.
7. Serve and Enjoy:
Ladle the soup into bowls and sprinkle with fresh parsley for a pop of color and freshness. Serve it with crusty bread if you want to dip and enjoy even more comfort.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. You can thaw frozen chicken overnight in the fridge or use the defrost setting on your microwave. Adding frozen chicken directly may make the soup take longer to heat through.
Can I Substitute Orzo with Another Pasta?
Absolutely! Small pasta shapes like acini di pepe, tiny shells, or even couscous work well. Just keep an eye on cooking times, as smaller or larger pasta may cook faster or slower than orzo.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or microwave, stirring occasionally. If the soup thickens too much, add a splash of chicken broth or water to loosen it up.
Can I Make This Soup Dairy-Free?
Yes! Swap the heavy cream for coconut milk, cashew cream, or a dairy-free creamer of your choice. Keep in mind the flavor will vary slightly, but the soup will still be creamy and delicious.