Creamy and comforting orzo soup with shredded chicken, white beans, and veggies.
This Creamy White Bean and Chicken Orzo Soup is a cozy and nutritious meal. It uses nourishing ingredients and is easy and simple to make!
I’ve been on a soup kick lately, and this Creamy White Bean and Orzo Soup is now on my dinner rotation.
I love that this soup is light and nutritious while still being satisfying and filling from the chicken, beans and orzo.
Why you’ll love this Creamy White Bean and Orzo Soup:
Hearty and satisfying. The perfect warm comfort meal for a chilly winter day. Filled with shredded chicken, tender white beans, nourishing veggies, and orzo.
Simple and easy to make. This recipe is easy and simple to prep and takes less than 35 minutes.
Nutrient-packed. Chicken, beans, and veggies are a great source of protein and fiber and will keep you full and satisfied.
Great budget-friendly option. This is a great meal prep recipe to feed you throughout the week and chicken breast can be a more budget-friendly option than other protein options.
Ingredient Breakdown:
- Olive oil – to saute the veggies in.
- Onion, carrots, and celery – delicious aromatic base that adds depth of flavor to the soup.
- Garlic – add savory flavor.
- Fresh thyme – for added savoriness and pairs perfectly with the veggies and other ingredients.
- Flour – to help thicken the broth.
- Shredded chicken – I recommend boneless, skinless chicken breast.
- White beans – for added creaminess, texture, fiber, and protein.
- Orzo – I recommend dry orzo in this recipe.
- Broth – I recommend chicken broth for added richness. Can also use vegetable broth.
- Milk – for added creaminess. Can use any type of milk, I used 2% to keep the broth more light.
- Fresh dill – adds a pop of flavor and freshness.
- Lemon juice – adds brightness.
How to make Creamy White Bean and Orzo Soup:
- Heat oil in a large stockpot over medium-high heat. Add onion, carrot, celery, and a pinch of salt and pepper (~½ tsp kosher salt, few turns of black pepper). Saute for 4-5 minutes until soft and tender, then stir in garlic and thyme. Cook for 1-2 minutes more until fragrant.
- Sprinkle over flour and stir well. Cook for 2-3 minutes to cook out raw flour taste. Add the broth to the pot 1 cup at a time, stirring between each addition. Once all the broth has been incorporated, stir in the chicken and beans. Bring to a simmer and simmer on medium heat for 5 minutes.
- Stir in the dry orzo. Bring to a low boil then cover, reduce heat to medium-low, and cook for 8-10 minutes or until orzo is al dente. Stir occasionally to prevent orzo from burning.
- Remove the lid and stir in the milk, dill, and lemon juice. Season with salt and pepper.
- Serve soup topped with more fresh dill, black pepper, parmesan and side of your favorite crusty bread.
Modifications + Serving Suggestions:
Substitute the chicken breast for chicken thighs.
Make vegetarian by either substituting chicken for shredded vegan chicken or omitting and adding an extra can of beans. Also, substitute chicken broth for vegetable broth.
Make dairy-free by substituting milk for unsweetened, plain non-dairy milk.
Serve this soup topped with more fresh dill and freshly cracked black pepper. I recommend pairing with crusty bread and butter.
Reheating/Storage Instructions:
Cool soup to room temperature before transferring to an airtight container.
- Store in fridge for up to 1 week.
- May need to add more broth with leftovers as the orzo will absorb some of the liquid.
- Freeze for up to 3 weeks.
Reheat in a saucepan on the stove until warm.
More Comforting Soups…
- Creamy Vegan Sausage Gnocchi Soup
- Vegan Butternut Squash Soup
- Smoky Vegan Corn Chowder
- Hearty Potato Mushroom Lentil Stew
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Creamy White Bean and Chicken Orzo Soup
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 3-4 cloves garlic, minced
- 2 tbsp fresh thyme
- 2 tbsp all-purpose flour
- 6 cups low-sodium chicken broth
- 1 ½ cups shredded chicken breast
- 1-15 oz. can white beans, drained and rinsed
- 1 cup dry orzo
- ½ cup milk
- 2 tbsp fresh dill
- Juice from ½ lemon
- 1 tsp kosher salt
- Freshly cracked black pepper
For serving
- parmesan, fresh dill, black pepper
Instructions
- Heat oil in a large stockpot over medium-high heat. Add onion, carrot, celery, and a pinch of salt and pepper (~½ tsp kosher salt, few turns of black pepper). Saute for 4-5 minutes until soft and tender, then stir in garlic and thyme. Cook for 1-2 minutes more until fragrant.
- Sprinkle over flour and stir well. Cook for 2-3 minutes to cook out raw flour taste. Add the broth to the pot 1 cup at a time, stirring between each addition. Once all the broth has been incorporated, stir in the chicken and beans. Bring to a simmer and simmer on medium heat for 5 minutes.
- Stir in the dry orzo. Bring to a low boil then cover, reduce heat to medium-low, and cook for 8-10 minutes or until orzo is al dente. Stir occasionally to prevent orzo from burning.
- Remove the lid and stir in the milk, dill, and lemon juice. Season with salt and pepper.
- Serve soup topped with more fresh dill, black pepper, parmesan and side of your favorite crusty bread.
- Store in fridge in an airtight container for up to 1 week. May need to add more broth with leftovers as the orzo will absorb some of the liquid. Freeze for up to 3 weeks.
