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Creamy White Bean and Chicken Orzo Soup

Creamy and comforting orzo soup with shredded chicken, white beans, and veggies.

Course Main Course
Keyword soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Author Taavi Moore

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

  1. 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. 

  2. 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.

  3. 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. 

  4. Remove the lid and stir in the milk, dill, and lemon juice. Season with salt and pepper. 

  5. Serve soup topped with more fresh dill, black pepper, parmesan and side of your favorite crusty bread. 

  6. 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.