Comforting Creamy Chicken Orzo Soup
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I absolutely love the flavor of this creamy chicken orzo soup. So delicious and your family will have no idea that this recipe is healthy too. Just 4 points from my WW points!
Start by cooking 1 pound of chicken tenderloins in a large cooking pot with a teaspoon of olive oil. You use tenderloins because the cook fast. They also are easy to shred when the time comes. Then you mix in some garlic and cook for just one minute.
At this point, you add in chicken broth, onion, carrots, celery, oregano, a bay leaf, salt, and pepper. You bring it all to a boil. Then you reduce to a simmer and let it simmer for 20 minutes.
Once it has simmered, you will remove the bay leaf along with the chicken. Now is time to add in the ozro. You just cook it for the amount of time required on the package until tender.
Meanwhile, while to orzo cooks, this is where you shredded the chicken.
Once you cook the orzo, you add the chicken back in along with the chopped spinach. There is a small amount of spinach in the soup to add color. However, it is not enough for my family to notice or complain about.
Really this is a great trick for just about any soup. It adds nutrition and color without changing the flavor of the soup.
To make this a creamy soup, you mix in 1/4 cup shredded reduced fat Mexican cheese. Once you melt it, stir that in and mix in some fat free half and half.
That’s it. This soup is ready to enjoy.
All in all this creamy chicken orzo soup is ready in about 40 minutes. This is one of my favorite new recipes. I am going to make this one often!
Ingredients to Make Creamy Chicken Orzo Soup
- BONELESS, SKINLESS CHICKEN TENDERLOINS
- OLIVE OIL
- GARLIC
- FAT-FREE CHICKEN BROTH
- ONION
- CARROTS
- CELERY
- OREGANO
- BAY LEAF
- SALT & PEPPER
- ORZO
- SPINACH
- FAT FREE HALF AND HALF
- REDUCED FAT MEXICAN CHEESE
Frequently Asked Questions
Can I use a different type of pasta if I don’t have orzo?
Yes, you can substitute orzo with other small pasta shapes such as ditalini, small shells, or even rice-shaped pasta. Adjust the cooking time according to the package instructions for the pasta you choose.
Is this Creamy Chicken Orzo Soup freezer-friendly?
Yes, this soup is freezer-friendly. Allow it to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Can I use leftover cooked chicken in this recipe?
Yes, leftover cooked chicken can be used in this recipe. Simply shred or chop the cooked chicken and add it to the soup during the last few minutes of cooking to heat through.
How long does this Creamy Chicken Orzo Soup last in the refrigerator?
This soup can be stored in the refrigerator for up to 3-4 days in an airtight container. Reheat it on the stovetop or in the microwave until heated through before serving.
Creamy Chicken Orzo Soup
Real Mom Kitchen
Ingredients
- 1 lb. boneless skinless chicken tenderloins
- 1 tsp olive oil
- 2 cloves garlic minced
- 4 cups fat-free chicken broth
- ½ cup onion chopped
- ½ cup carrots diced
- ½ cup celery diced
- ½ tsp oregano
- 1 bay leaf
- ¼ tsp salt
- pepper to taste
- â…“ cup uncooked orzo
- 1 cup chopped spinach
- ¼ cup fat free half and half
- ¼ cup reduced fat Mexican cheese shredded
Instructions
- In a large pot, heat over medium heat and add oil. Season chicken with salt and pepper and add to pot. Cook to brown chicken on both sides. Add the minced garlic and stir together with the chicken for one minute.
- Add the chicken broth, onion, celery, carrots, oregano, bay leaf, salt and pepper to the pot. Bring to a boil. Reduce heat to a simmer. Simmer covered for 20 minutes.
- Remove the chicken and the bay leaf. Discard the bay leaf. Add the orzo to the pot and cook according to package instructions.
- Meanwhile, shred the chicken. Add it back to the pot along with the chopped spinach the last minute when orzo is cooked.
- Stir in the Mexican cheese. Once that is melted mix in the half and half. Makes 4 servings.
This recipe is adapted from Keeping On Point.
