Recipe Background
Cozy Chicken Orzo Soup is the kind of chicken noodle soup your chicken noodle soup dreams it could be. It's not just comforting and warming; it's creamy and nourishing, filled with tender chicken and orzo pasta, and an undercurrent of parmesan flavors in the savory chicken broth. When you're feeling bad or blue, Cozy Chicken Orzo Soup is like a bandage for the soul.
Cozy Chicken Orzo Soup is the kind of chicken noodle soup your chicken noodle soup dreams it could be. It's not just comforting and warming; it's creamy and nourishing, filled with tender chicken and orzo pasta, and an undercurrent of parmesan flavors in the savory chicken broth. When you're feeling bad or blue, Cozy Chicken Orzo Soup is like a bandage for the soul.
Ingredients
For the soup:
- 3 tablespoons unsalted butter
- 1 sweet onion diced
- 3 carrots peeled and diced
- 2 celery sticks diced
- kosher salt to taste
- black pepper to taste
- 3 cloves garlic minced
- 1/2 teaspoon poultry seasoning
- 1 1/2 cups chicken cooked and shredded
- 6 cups chicken stock
- 1 (2-3-inch) rind parmesan cheese
- 1 cup orzo pasta
- 1/2 cup milk
- 1 teaspoon all-purpose flour
- 3 tablespoons fresh parsley chopped
Optional, for topping:
- fresh parsley to taste, chopped
- parmesan cheese to taste, grated or shaved
- lemon wedges to taste
Directions
- In a large stockpot over medium-low heat, melt the butter.
- Add the onions, the carrots, the celery, the salt, and the black pepper to the melted butter and cook, while stirring occasionally, until the vegetables are softened, about 4-5 minutes.
- Add the garlic and the poultry seasoning to the vegetable mixture and cook, while stirring, until fragrant, about 1 minute.
- Add the shredded chicken to the vegetable mixture and stir to combine.
- Add the chicken stock and the parmesan rind to the vegetable mixture and stir to combine.
- Bring the soup mixture to a boil.
- Reduce the heat to a simmer.
- Add the orzo to the soup mixture and stir to combine.
- Cook the soup mixture, uncovered and stirring occasionally, until the orzo is al dente, about 8 minutes.
- In a bowl, add the milk and the flour and whisk to combine.
- Add the slurry mixture into the soup and stir to combine.
- Allow the soup to simmer until thickened slightly, about 1-2 minutes.
- Taste the soup for seasoning and add the salt and the black pepper, as needed.
- Remove and discard the parmesan cheese rind, if any of it remains.
- Add 3 tablespoons of the fresh parsley to the soup and stir to combine.
- Serve with the extra parsley, the grated parmesan cheese, and the lemon wedges.
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