Creamy Corn Chicken and Orzo Soup

Must Try

Warm up your cold nights with this creamy to goodness soup. Have it with bread, cracker or biscotti.


– 1/2 cup orzo (risoni pasta) or macaroni pasta

– 350 grams chicken breast, cubed

– 2 tablespoon butter

– 1 medium white onion, chopped

– 2 cloves garlic, minced

– 5 cups chicken stock or water

– 1/2 teaspoon dried thyme leaves

– 1 tablespoon all-purpose flour

– 1 cup all-purpose cream

– 1 can whole kernel corn, drained

– 1 small carrot, diced

– 1/2 teaspoon salt and pepper, to taste

– parsley, to garnish


1. In a large saucepan, sauté butter, onion and garlic over medium heat. Cook for 2 minutes until onion is tender. Add in chicken and cook until it changes color.

2. Pour in stock or water and dried thyme. Bring to a boil and lower heat to simmer, covered until chicken is cooked. Add carrots and pasta. Continue to cook for 7 to 9 minutes until pasta is tender.

3. Whisk in flour and cream. Add corn and cream to broth. Bring to a boil and stirring frequently. Season with salt and pepper. Reduce heat and simmer for 2 minutes.

You can also add in asparagus for additional nutty flavor.
Happy eating!

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