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Creamy Chicken & Winter Vegetable Orzo Soup

Creamy Chicken & Winter Vegetable Orzo Soup

kodiakcakes.com/blogs/recipes/creamy-chicken-winter-vegetable-orzo-soup

Prep Time 15 Minutes
Cook Time 55 Minutes
Serves 6
Difficulty Moderate

Fuel your winter blues with a wildly delicious, steaming bowl of Creamy Chicken & Winter Vegetable Orzo Soup. Tender chicken, veggies, and orzo simmer together to make a rich, herby broth that’s equal parts hot, hearty and satisfying. Our Kodiak oat roux thickens everything up while adding a sneaky boost of protein, making this soup extra protein-packed without being too heavy. It’s the kind of hot, comforting meal that warms you up from the inside out and keeps you full long after the bowl is empty. 

Recipe provided by Kitchen McCabe

  • Calories536
  • Protein29g
  • Total Fat31g
  • Carbs28g

*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.

Classic Rolled Oats Oatmeal Canister

Oatmeal

$6.45
Classic Rolled Oats Oatmeal Canister Classic Rolled Oats Oatmeal Canister
Ingredients Directions

Calculations are approximate. Please review directions and ingredients carefully

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1-1/2 pounds boneless, skinless chicken thighs
  • Salt and pepper, to taste
  • 1 medium yellow onion, diced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 1-1/2 teaspoons fresh rosemary, chopped
  • 6 cups chicken broth
  • 3/4 cup dry orzo
  • 1/2 cup heavy cream

 

Kodiak Oat Roux:

  • 2 tablespoons butter
  • 1/4 cup Kodiak Classic Rolled Oats Oatmeal Canister, ground into a flour

Directions

  1. Melt the butter and olive oil over medium-high heat in a large pot or Dutch oven.
  2. Season the chicken with salt and pepper. Add to the pot and sear until golden brown on both sides, about 3–4 minutes per side. Remove and set aside.
  3. Add the onion, carrots, and celery to the pot. Sauté for 6–8 minutes until softened. 
  4. Add the garlic and rosemary and cook for 30 seconds.
  5. Return the chicken to the pot and add the chicken broth. Bring to a simmer, cover, and cook for 20–25 minutes until the chicken is tender.
  6. Remove the chicken, shred, and return it to the pot.
  7. Stir in the orzo and cook uncovered for 8–10 minutes, stirring occasionally.
  8. In a small skillet, melt 2 tablespoons butter over medium heat. Whisk in the Kodiak oat flour and cook for 2–3 minutes until lightly golden.
  9. Whisk a ladle of hot soup into the roux, then stir the mixture back into the soup. Simmer 3–5 minutes until thickened.
  10. Reduce heat to low and stir in the heavy cream. Adjust salt and pepper if needed.
  11. Ladle into bowls and serve!

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