CREAMY CHICKEN ORZO PESTO SOUP — Orzo pasta, tender chicken and vegetables simmered in a creamy pesto infused broth.
I’m sure I’ve said it before, but a quick, hearty soup is my favorite meal for a busy winter’s night. And this Creamy Chicken Orzo Pesto Soup is a new family favorite.
I’ve made this soup at least three times this month and there are never any leftovers. Best of all, it couldn’t be any easier!
A shredded rotisserie chicken is perfect to use in this recipe, but feel free to cook your own, or even use leftovers.
I used the refrigerated Buitoni pesto in this recipe and it’s just the right amount. And the pesto adds so much unique flavor to this soup.
It’s a great addition that turns a regular chicken noodle soup into something special.
If I’m lucky, I’ll have some homemade fresh pesto in my freezer to use in this soup. But it’s just as delicious with a store bought pesto.
This was one of those meals where if you wanted a second helping, you had to be quick, because this soup went fast!
I guess it goes without saying that we didn’t have any leftovers. My 12 year-old even proclaimed it to be his favorite soup ever! We eat a lot of soup around here, so that’s really saying something!
All you need is a loaf of crusty bread and you’ve got the perfect, comforting meal for a chilly evening.
Be sure to save this Creamy Chicken Orzo Pesto Soup recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Creamy Chicken Orzo Pesto Soup
- Chicken broth
- Produce: carrots, garlic
- Heavy cream
- Lemon juice
- Basil pesto
- Salt and pepper
- 8 cups chicken broth
- 1 cup diced carrots
- 2 cloves garlic, minced
- 3 cups cooked, shredded chicken
- 1 1/2 cups orzo, uncooked
- 2 cups heavy cream
- 1 tablespoon lemon juice
- 3/4 cups prepared basil pesto
- Salt and pepper, to taste
- In a large soup pot, bring broth to a boil over medium high heat. Add carrots, garlic, chicken and orzo and simmer for about 10 minutes, or until orzo is just tender.
- Stir in cream, lemon juice and pesto and continue to simmer for another 15-20 minutes, stirring occasionally, until soup has thickened slightly. Season with salt and pepper, to taste.
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Who Dished It Up First: This is an original recipe.