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One-Pot Creamy Marry Me Chicken Orzo Soup

Close-up of a hearty bowl of marry me chicken orzo soup with shredded chicken and wilted spinach.
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Make this comforting, creamy soup that combines the popular flavors of Marry Me Chicken with hearty orzo pasta in one easy pot.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried Italian seasoning
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 4 cups chicken broth
  • 1 cup water
  • 1/2 cup orzo pasta
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh basil, chopped
  • 1 teaspoon Dijon mustard
  • 2 cups fresh spinach (optional)

Instructions

  1. Season the chicken pieces with salt, pepper, and Italian seasoning.
  2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned on all sides, about 5 to 7 minutes. You do not need to cook it completely through.
  3. Add the minced garlic and chopped sun-dried tomatoes to the pot. Cook for 1 minute until the garlic is fragrant.
  4. Pour in the chicken broth and water. Bring the mixture to a boil.
  5. Stir in the orzo pasta and Dijon mustard. Reduce the heat to medium-low, cover, and simmer for 10 to 12 minutes, or until the orzo is tender and the chicken is cooked through. Stir occasionally to prevent the orzo from sticking to the bottom.
  6. Remove the pot from the heat. Stir in the heavy cream and grated Parmesan cheese until the cheese melts and the soup becomes creamy.
  7. If using, stir in the fresh spinach until it wilts into the hot soup.
  8. Taste the soup and adjust salt and pepper if needed.
  9. Ladle the creamy chicken orzo soup into bowls and top with extra Parmesan cheese and fresh basil before serving.

Notes

  • For a richer flavor, use the oil from the sun-dried tomato jar instead of plain olive oil for sautéing the chicken.
  • If you prefer a thicker soup, add 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water (a slurry) during the last 5 minutes of simmering.
  • This soup pairs well with crusty bread for dipping.
  • If you want to make this a Tuscan Chicken Soup variation, add 1/2 cup of sliced mushrooms when you add the garlic.

Nutrition

Find it online: https://kingscook.com/marry-me-chicken-orzo-soup/