Creamy Corn Chicken Orzo Soup
Creamy Corn Chicken Orzo Soup
Ingredients
For the Soup Base
- 2 tablespoons butter
- 1/2 yellow onion, chopped
- 2 garlic, cloves, minced
- 4 cups chicken broth
- 1 can condensed cream of chicken soup, 10 3/4 ounces
- 1/2 cup milk, whole or 2%
- 1 1/2 cups frozen corn
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Chicken and Orzo
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1/2 cup orzo pasta
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped, as needed
Instructions
- 1
Prepare your ingredients: chop the yellow onion, mince the garlic, and cut the boneless, skinless chicken breasts into 1/2-inch pieces.
⏱️ 10 min
- 2
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
⏱️ 5 min
- 3
Stir in the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Pour in the chicken broth, condensed cream of chicken soup, and milk. Add the frozen corn, dried thyme, kosher salt, and freshly ground black pepper. Stir well to combine and bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 7 min
- 5
Add the cut chicken pieces to the simmering soup. Cook for 5 to 7 minutes, or until the chicken is cooked through and no longer pink.
⏱️ 7 min
- 6
Stir in the orzo pasta. Continue to simmer for 8 to 10 minutes, stirring frequently to prevent the orzo from sticking to the bottom, until the orzo is tender and the soup has thickened slightly.
⏱️ 10 min
- 7
Taste the soup and adjust seasonings (salt, pepper) as needed. Ladle the creamy corn chicken orzo soup into individual bowls. Garnish with fresh chopped parsley, if desired, before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Corn Chicken Orzo Soup
Ingredients
For the Soup Base
- 2 tablespoons butter
- 1/2 yellow onion, chopped
- 2 garlic, cloves, minced
- 4 cups chicken broth
- 1 can condensed cream of chicken soup, 10 3/4 ounces
- 1/2 cup milk, whole or 2%
- 1 1/2 cups frozen corn
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Chicken and Orzo
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1/2 cup orzo pasta
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped, as needed
Instructions
- 1
Prepare your ingredients: chop the yellow onion, mince the garlic, and cut the boneless, skinless chicken breasts into 1/2-inch pieces.
⏱️ 10 min - 2
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
⏱️ 5 min - 3
Stir in the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Pour in the chicken broth, condensed cream of chicken soup, and milk. Add the frozen corn, dried thyme, kosher salt, and freshly ground black pepper. Stir well to combine and bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 7 min - 5
Add the cut chicken pieces to the simmering soup. Cook for 5 to 7 minutes, or until the chicken is cooked through and no longer pink.
⏱️ 7 min - 6
Stir in the orzo pasta. Continue to simmer for 8 to 10 minutes, stirring frequently to prevent the orzo from sticking to the bottom, until the orzo is tender and the soup has thickened slightly.
⏱️ 10 min - 7
Taste the soup and adjust seasonings (salt, pepper) as needed. Ladle the creamy corn chicken orzo soup into individual bowls. Garnish with fresh chopped parsley, if desired, before serving.
⏱️ 5 min