Creamy Orzo, Corn and Chicken Soup

Come the winter months nothing hits the spot more than a steaming bowl of hearty soup.



Creamy Orzo, Corn and Chicken Soup

Yield: 4 to 6 servings


  • 1 tbsp (15 mL) butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 Carton (900 mL) chicken broth or 4 cups (1 L) homemade broth
  • 2 tbsp (30 mL) lemon juice, freshly squeezed
  • 3/4 lb (340 g) chicken thighs or skinless boneless chicken breast
  • 1/2 tsp (2 mL) dried thyme
  • 1/2 cup (125 mL) orzo
  • 1 tbsp (15 mL) all-purpose flour
  • 1 cup (250 mL) 10 % cream
  • 1 cup (250 mL) frozen corn
  • Salt and pepper, to taste
  • 1/4 cup (60 mL) fresh dill, coarsely chopped


  1. Melt butter in a large saucepan over medium heat.
  2. Add onion and garlic; cook 5 min just until onion is tender.
  3. Add broth, lemon juice, chicken and thyme to saucepan. Bring to a boil, reduce heat and simmer covered until chicken is cooked through, 10 to 15 min until no longer pink.
  4. Remove chicken to a plate. When cool enough to handle shred meat into bite-size pieces.
  5. Return broth in saucepan to the boil. Add orzo, cook 6 to 8 min until tender.
  6. Whisk flour into cream. Add chicken, corn and cream to broth. Stirring frequently bring to a boil. Reduce heat and simmer for 1 min.
  7. Add salt and pepper to taste. Garnish with fresh dill.

For step-by-step instructions for this recipe and more, visit Dairy Goodness

Author: Dairy Farmers of Canada

Recipe and photo courtesy of Dairy Farmers of Canada.

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