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What's Up Magazine

Creamy Chicken Noodle Soup with Orzo

Oct 21, 2013 02:15PM ● By Cate Reynolds
Soup is certainly something worth making when you need something substantial. This version, made slow in the crockpot, uses orzo noodles. The noodles plump up, filled with flavorful broth, and give the soup a great filling quality.


3 carrots, peeled and chopped
3 celery stalks, chopped
1 large onion, chopped
2 breasts of chicken
8 cups chicken stock
1 cup orzo noodles
4 Tbsp. butter
4 Tbsp. flour


In a slow cooker, combine carrots, celery, onion, chicken and stock. Cook on high for 4 hours (or low for 8 hours). After 4 hours, turn the crock pot off and transfer the soup to a large stockpot. Heat the pot to medium high and add in the orzo. While the orzo cooks in the pot, use a fork to gently shred the chicken. It will be tender and easy to pull apart. Stir frequently, allowing the orzo to cook through. While the orzo cooks through, melt the butter in a sauce pan over medium heat. Once the butter is fully melted, whisk in the flour. Whisk continuously until it forms a paste. Add the butter mixture to the soup pot and stir vigorously. The butter mixture will thicken the soup and give it a creamy texture. Cook for an additional five minutes until the noodles are tender and al dente. Serve hot.

Serves 6.

--Kim Cooper--