Broccoli Cheddar Soup Orzo
I take my broccoli cheddar soup very seriously, so turning it into an orzo had to be worth it and it absolutely is. The pasta cooks right in the broth, gets super creamy, and the cheese melts right into the sauce so every bite is rich and flavorful. Add the chicken on top and that’s dinner done.
Servings servings
Ingredients
CHICKEN
- 1 pound chicken breast
- 2 tablespoons olive oil, plus more for the pan
- 1 teaspoon smoked paprika
- 1 teaspoon lemon pepper
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
THE ORZO
- 2 tablespoons unsalted butter
- ¼ large yellow onion, diced
- 2 teaspoons minced garlic
- 1⅓ cups orzo
- 2¼ cups chicken broth
- ½ teaspoon salt, adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon yellow mustard
- Dash of turmeric
- Dash of nutmeg
- Dash of cayenne powder
- 1 cup grated carrots
- 2 cups broccoli florets, chopped small
- ½ cup heavy cream or half-and-half
- 1 cup cheddar cheese, more or less to taste
Instructions
PREP THE CHICKEN
- If the chicken breasts are thick, slice them in half horizontally into thinner filets.
- Pat the chicken dry and season all over with smoked paprika, lemon pepper, salt, black pepper, and dried oregano.
- Heat a drizzle of olive oil in a large pan over medium heat. Add the chicken and cook for about 5 to 7 minutes per side until golden and cooked through. If keeping them thicker, adjust the cooking time as needed.
- Remove from the pan, let rest for a few minutes, then slice into strips right before serving.
MAKE THE ORZO
- In the same pan, melt the butter over medium heat. Add the diced onion and cook until softened and slightly translucent, about 4 to 6 minutes.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the orzo and toast for a minute, stirring frequently.
- Pour in the chicken broth and season with salt, black pepper, smoked paprika, yellow mustard, turmeric, nutmeg, and cayenne. Stir everything together.
- Let the orzo cook for about 4 minutes, stirring occasionally, then add the grated carrots.
- Continue simmering and stirring occasionally. At the 6 to 8 minute mark (about halfway through cooking), add the chopped broccoli so it stays tender and not mushy.
- Cook until the orzo is tender and most of the liquid is absorbed, about 10 to 12 minutes total.
- Stir in the heavy cream or half-and-half, then add the cheddar cheese. Mix until melted and creamy.
- Spoon the creamy orzo into bowls and top with the sliced chicken. Serve warm.
Notes
Q: Can I use chicken thighs instead?
A: Yes, chicken thighs work great here and stay extra juicy. Just adjust the cooking time as needed. Q: What if my orzo gets too thick?
A: Add a splash of chicken broth or milk to loosen it up until it reaches your desired consistency. Q: Can I make this ahead of time?
A: You can, but it will thicken as it sits. Reheat with a bit of broth or milk to bring it back to that creamy texture. Q: How do I know the orzo is done?
A: The orzo should be tender and creamy with most of the liquid absorbed, not dry or mushy.
A: Yes, chicken thighs work great here and stay extra juicy. Just adjust the cooking time as needed. Q: What if my orzo gets too thick?
A: Add a splash of chicken broth or milk to loosen it up until it reaches your desired consistency. Q: Can I make this ahead of time?
A: You can, but it will thicken as it sits. Reheat with a bit of broth or milk to bring it back to that creamy texture. Q: How do I know the orzo is done?
A: The orzo should be tender and creamy with most of the liquid absorbed, not dry or mushy.
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!