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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

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Creamy Chicken Orzo Soup

 
One serving costs about $1.65

$1.65 per serving

7 people like this recipe

7 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,dairy-free,dairy free lunch,soup,main course,main dish,dinner
spoonacular Score:49%

Spoonacular Score: 49%

 

Creamy Chicken Orzo Soup is a dairy free recipe with 4 servings. One portion of this dish contains about 16g of protein, 18g of fat, and a total of 383 calories. For $1.65 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 7 people found this recipe to be yummy and satisfying. It works well as a rather inexpensive main course for Autumn. Head to the store and pick up kosher salt, onion, baby carrots, and a few other things to make it today. From preparation to the plate, this recipe takes around around 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 49%. This score is solid. If you like this recipe, take a look at these similar recipes: Creamy Chicken Orzo Soup, Creamy Tomato Orzo Soup, and Creamy Tomato Soup with Whole Wheat Orzo.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
2 Tbsps
2 Tbsps olive oil
olive oil
1 cup
1 cup celery
celery
1 cup
1 cup baby carrots
baby carrots
1 small
1 small onion
onion
1 tsp
1 tsp kosher salt
kosher salt
1 tsp
1 tsp black fresh ground pepper
black fresh ground pepper
6 oz
6 oz canned chicken
canned chicken
29 oz
29 oz canned chicken broth
canned chicken broth
0.13 tsps
0.13 tsps poultry seasoning
poultry seasoning
1 cup
1 cup orzo
orzo
1 cup
1 cup condensed cream of chicken soup
condensed cream of chicken soup
2 Tbsps olive oil
2 Tbsps
olive oil
1 cup celery
1 cup
celery
1 cup baby carrots
1 cup
baby carrots
1 small onion
1 small
onion
1 tsp kosher salt
1 tsp
kosher salt
1 tsp black fresh ground pepper
1 tsp
black fresh ground pepper
6 oz canned chicken
6 oz
canned chicken
29 oz canned chicken broth
29 oz
canned chicken broth
0.13 tsps poultry seasoning
0.13 tsps
poultry seasoning
1 cup orzo
1 cup
orzo
1 cup condensed cream of chicken soup
1 cup
condensed cream of chicken soup

Equipment

pot
pot
pot
pot


Instructions

In a large pot over medium heat, saute the vegetables in olive oil for about 10 minutes, until vegetables are tender. Add the drained can of chicken and stir. Season the chicken and vegetables with salt and pepper. Stir. Increase the heat to medium-high and add the chicken broth plus 2 cans of warm water and stir. Allow the soup to simmer for 15 minutes then add the uncooked pasta and seasoning. Stir. Let the soup simmer for 20 minutes, stirring occasionally. Add the condensed soup, stir until the broth is creamy and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.65
Ingredient
2 tablespoons olive oil
1 cup celery
1 cup baby carrots
1 small onion
1 teaspoon black fresh ground pepper
12.5 ounces canned chicken
29 ounces canned chicken broth
1 cup orzo
1 cup condensed cream of chicken soup
Price
$0.33
$0.38
$0.48
$0.15
$0.06
$1.13
$2.64
$0.32
$1.08
$6.58

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • When buying canned soup, look for low-sodium versions to cut down on unnecessary sodium.

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
383 Calories
15g Protein
18g Total Fat
38g Carbs
10% Health Score
Limit These
Calories
383
19%

Fat
18g
28%

  Saturated Fat
4g
25%

Carbohydrates
38g
13%

  Sugar
4g
5%

Cholesterol
36mg
12%

Sodium
1854mg
81%

Get Enough Of These
Protein
15g
32%

Vitamin A
4709IU
94%

Selenium
31µg
45%

Manganese
0.66mg
33%

Vitamin B3
5mg
26%

Vitamin C
18mg
22%

Phosphorus
200mg
20%

Vitamin K
19µg
18%

Copper
0.32mg
16%

Potassium
533mg
15%

Vitamin B6
0.29mg
14%

Iron
2mg
14%

Fiber
2g
12%

Vitamin E
1mg
11%

Magnesium
41mg
10%

Zinc
1mg
10%

Vitamin B2
0.15mg
9%

Vitamin B5
0.91mg
9%

Folate
31µg
8%

Vitamin B1
0.09mg
6%

Calcium
61mg
6%

Vitamin B12
0.21µg
4%

covered percent of daily need

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