Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3–4 garlic cloves, minced
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (or 1 tsp fresh)
- 1 bay leaf
- 6 cups chicken broth
- 1–2 cups cooked shredded chicken (breast or rotisserie)
- 1 cup orzo pasta
- 1–2 tablespoons lemon juice (optional but amazing)
- Fresh dill or parsley for garnish
- ½ cup heavy cream or evaporated milk (optional for creamy version)
⭐ Instructions
1. Sauté the veggies
Heat olive oil/butter in a soup pot. Add:
- onion
- carrots
- celery
Cook 5–7 minutes until softened.
Add garlic and cook 30 seconds.
2. Add seasonings & broth
Stir in:
- salt
- pepper
- thyme
- bay leaf
Pour in the chicken broth and bring to a gentle boil.
3. Add orzo & chicken
Add:
- orzo pasta
- shredded chicken
Reduce heat to medium and simmer 10–12 minutes, stirring occasionally so the orzo doesn’t stick.
4. Make it creamy (optional)
Stir in:
- ½ cup heavy cream OR evaporated milk
- 1–2 tbsp lemon juice
This gives it the glossy finish like in your image!
5. Finish
Remove bay leaf.
Taste and adjust seasoning.
Garnish with fresh dill and cracked black pepper.
⭐ Tips for Best Flavor
- Add lemon juice at the end for brightness.
- If soup gets too thick (orzo absorbs broth), add more water/broth when reheating.
- Fresh dill is a game changer!
