creamy chicken orzo

chicken orzo soup

I absolutely love a good homemade soup.  I look forward to winter just so I can have an excuse to make it nearly every night.  My boy says we eat soup too much to which I say, “You must have been born into the wrong family.” All in jest, of course.  The other night, as I browsed the food supply, I settled in on Creamy Chicken Orzo Soup.  The recipe was all in my head and luckily, it ended up being edible.  In fact, Jeremy said it was one of his favorites. You could really add any veggies you want, and you don’t have to add cream, but it’s pretty yummy with it!

Creamy Chicken Orzo
1-2 chicken breasts
12 cups chicken stock
2 cups water
5 carrots, sliced
3 stalks celery, sliced
1/2 a large onion, chopped (I prefer red onions.)
2 cloves garlic, minced
1/2 head cabbage, chopped
1 cup orzo
1 cup heavy cream
salt & pepper, to taste

Combine chicken, chicken broth, water, celery, carrots, onion, and garlic in pot. Boil for one hour. Remove chicken and separate with a fork.  Add cabbage, shredded chicken, and orzo.  Boil for about 10 minutes.  Add cream and heat until soup is heated through. Add salt and pepper to taste (although I found that it needed very little).

Serves 6-8

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No Comments

  • Reply
    December 18, 2012 at 3:30 am

    Sounds yummy! Will definitely try this but can you clarify one thing: is it really 12 CUPS of chicken stock? Or is it 1-2 cups of chicken stock? Thanks!

  • Reply
    Jen Price
    December 27, 2012 at 5:19 pm

    @Angela, it really is 12 CUPS! A lot of it will evaporate as it boils.

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