Description
The Creamy Chicken Basil Orzo Soup is a soul-warming dish that perfectly blends tender chicken chunks, aromatic basil, and rich cream within a savory broth. Enriched with orzo and sundried tomatoes, this soup delivers a comforting experience with every spoonful, making it an ideal choice for chilly evenings or whenever you need a hearty meal to lift your spirits.
Ingredients
Scale
- 1½ lb boneless skinless chicken fillets, cut into bite-sized pieces
- 1 Tbsp olive oil
- 4 tsp minced garlic
- 3 Tbsp tomato paste
- 1/2 cup chopped sun-dried tomatoes
- 8 cups low-sodium chicken broth
- 1 cup heavy whipping cream
- 4 tsp chopped fresh basil
- 2 tsp kosher salt or to taste
- 1½ tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ tsp crushed red pepper flakes
- ¾ cup orzo
- 3 cups chopped fresh baby spinach
- 1 (8-oz) package cream cheese, softened
- ½ cup grated parmesan cheese
Instructions
- Cook the Chicken: Heat olive oil in a Dutch oven over medium-high heat. Add the chicken pieces and cook until they are well browned on all sides.
- Add Garlic and Tomatoes: Add minced garlic to the pot and cook for about 30 seconds, ensuring it doesn’t burn. Then add the tomato paste and sun-dried tomatoes, stirring constantly.
- Incorporate Broth and Seasonings: Pour in the chicken broth and mix in the heavy cream, chopped basil, salt, Italian seasoning, onion powder, garlic powder, and red pepper flakes. Raise the heat to bring the mixture to a boil, then reduce to medium.
- Cook the Orzo: Add the orzo to the boiling soup and simmer for about 10 to 15 minutes, or until the pasta is tender.
- Add Spinach and Cheeses: Turn the heat down to low. Add the chopped spinach, softened cream cheese, and grated parmesan. Cook for another 10 to 15 minutes, stirring frequently until the cheeses are completely melted and the spinach is wilted.