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Creamy Chicken Vegetable Soup with Orzo and Potatoes

Cozy up with a bowl of this creamy chicken vegetable soup made with tender orzo and potatoes. A hearty and easy soup recipe to warm the soul!
Course Appetizer, Soup
Cuisine American
Keyword chicken orzo soup, easy chicken soup, vegetable soup recipe
Cook Time 25 minutes
Total Time 25 minutes
Servings 8 servings
Calories 264kcal

Ingredients

  • 3 tbsp extra virgin olive oil
  • 1 1/2 cups parsnips diced
  • 3 large carrots peeled and diced
  • 3 large celery stalks diced
  • 1 onion diced
  • 1 large red bell pepper
  • 4 cloves garlic minced
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 tbsp flour
  • 4 14oz chicken broth
  • 1 cup orzo pasta
  • 4 cups potatoes diced
  • 2 dashes hot sauce (Tabasco or similar)
  • 1/4 cup grated parmesan cheese

Instructions

  • Heat oil into a large dutch oven over medium heat. Saute parsnips, carrots, celery, onion and bell pepper for 8-10 minutes, stirring frequently.
  • Add garlic, salt and pepper. Cook for 1 minute. Sprinkle in flour; stir and cook for 1 more minute.
  • Slowly stir in chicken broth.Increase heat to high, until soup starts to boil. Add orzo and potatoes, reduce heat to medium high and let cook for 8-10 minutes or until orzo is al dente and potatoes fork tender.
  • Reduce heat to low. Stir in another can of chicken broth, season with Tabasco, parmesan and additional salt and pepper to taste. Simmer on low until ready to serve.

Nutrition

Calories: 264kcal | Carbohydrates: 45g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 234mg | Potassium: 748mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5189IU | Vitamin C: 54mg | Calcium: 71mg | Iron: 2mg