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One-pot creamy chicken soup with orzo, vegetables, and spinach. Ready in under 40 minutes and packed with comforting, garlicky flavor.

Creamy Chicken Orzo Soup

One-pot creamy chicken soup with orzo, vegetables, and spinach. Ready in under 40 minutes and packed with comforting, garlicky flavor.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 carrots sliced
  • 3 celery stalks chopped
  • 4 cloves garlic minced
  • 6 cups chicken broth
  • 1½ lbs boneless skinless chicken breasts or thighs
  • 1½ cups orzo pasta
  • 1 cup heavy cream
  • 3 cups fresh spinach
  • 1 teaspoon dried thyme
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh cracked black pepper for serving

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Tongs or slotted spoon

Method
 

  1. Melt butter and olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, 6–7 minutes.
  2. Stir in garlic and cook 1 minute until fragrant.
  3. Add chicken broth, chicken, thyme, and Italian seasoning. Bring to a gentle boil, then simmer 15–18 minutes until chicken is cooked through.
  4. Remove chicken, shred, and set aside.
  5. Add orzo to the pot and cook until tender, 8–10 minutes.
  6. Stir in heavy cream and shredded chicken; warm through 2–3 minutes.
  7. Add spinach and stir until wilted. Season with salt and pepper.
  8. Ladle into bowls and finish with freshly cracked black pepper.

Notes

Use low-sodium broth to better control seasoning.
Soup thickens as it sits; add a splash of broth when reheating.
Leftovers keep 3–4 days in the refrigerator.
Excellent with crusty bread for dipping.