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.
Orzo, chicken and vegetables in a creamy pesto broth.
- 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.
- Serving Size: 8
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Who Dished It Up First: This is an original recipe.