Easy Creamy Chicken Orzo Soup

Steps

1. 1

   Melt the butter in a large heavy-bottomed pot over medium heat.

2. 2

   Add the diced onion, carrots, celery, and jarred minced garlic. Cook for about 7–8 minutes, stirring occasionally, until the vegetables are softened and fragrant but not deeply browned.

   Start 8-minute timer
3. 3

   Add the flour and stir thoroughly to coat the vegetables. Cook for 1 minute, stirring constantly, so the raw flour flavor cooks away.

   Start 1-minute timer
4. 4

   Pour in the chicken broth, stirring and scraping the bottom of the pot to incorporate the flour and vegetables into the liquid.

5. 5

   Add the diced potatoes, Parmesan rind, Italian seasoning, dried thyme, dried parsley, garlic powder, onion powder, salt, and black pepper.

6. 6

   Bring the soup to a gentle simmer. Cook uncovered for 10–15 minutes, stirring occasionally, until the potatoes are almost tender when pierced with a fork.

   Start 15-minute timer
7. 7

   Stir in the shredded cooked chicken and orzo.

8. 8

   Continue simmering for 8–10 minutes, stirring occasionally to prevent the orzo from sticking, until the orzo is tender and the chicken is heated through.

   Start 10-minute timer
9. 9

   Stir in the heavy cream and optional spinach. Cook for 2–3 minutes, until the cream is warmed and the spinach is wilted.

   Start 3-minute timer
10. 10

    Remove and discard the Parmesan rind. Taste the soup and adjust the salt and pepper if needed.

11. 11

    Ladle the soup into bowls. Top with fresh parsley and extra grated Parmesan, and serve with homemade garlic bread.