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The coziest bowl of Wild Rice and Orzo Chicken Soup to welcome these long, cold December nights. Made with wild rice, herbs, orzo pasta, and chicken. It’s a hearty warming meal to enjoy any night of the week. Just throw everything into the instant pot or slow cooker, set it, and walk away. Add a little browned sage butter just before serving. The browned butter takes just minutes to make but adds a wonderful layer of deliciousness to this creamy soup. Every spoonful is so delicious with a side of bread.
I don’t know how it happened so fast, but winter has officially hit us and all I have to say is brrr. Granted today was just an especially chilly, snowy day, it feels exceptionally cold out as I sit and type this cozied up inside.
Lately, I’ve been doing crazy simple recipes. Sometimes they have a mix of flavors going on. Hearty dishes from Asian cuisine, to creamy spiced Indian curries. I’m all over the place flavor-wise, but the one thing each recipe has in common? They’re all cozy.
Short cold days just put me in a cozy state of mind. I want to spend zero time on cooking dinner and all my time baking cookies. What can I say, this is the season!
Anyway, both my mom and I love wild rice. We would make Uncle Ben’s wild rice blends all the time when I was growing up. And while I don’t use those ingredients when cooking now, I still love wild rice. Especially with herbs and butter. Such a cozy yet still wholesome combination.
I’ve made a few wild rice soups in the past, but never one like this. Today’s ice cream special. It’s made with orzo pasta and golden sage butter.
Two simple additions that make all the difference.
Here is how I make this soup
Whenever I’m cooking wild rice, I almost always use the instant pot or crockpot. But usually just the instant pot since it works so fast. For whatever reason, I have a hard time with wild rice, but using the instant pot or crockpot always works so perfectly.
If you’re in a hurry though, stick with the instant pot!
Simply add almost all the ingredients – the chicken, onion, garlic, wild rice, poultry seasoning, paprika, and broth, right to the bowl of the instant pot or crockpot. You can make this on the stove too. Use the method that works for you!
Now lock the lid and set it for 12 minutes. I find this to be the perfect amount of time to cook the rice and chicken. If making this in the crockpot, cook low and slow, all day long.
Once the rice is cooked, I mix in the orzo and cook for a few minutes to allow time for the orzo to cook.
Add cream for extra creaminess.
While that’s cooking, I like to take the cloves of garlic and mix them together with the butter and sage on the stove. What happens is that the garlic gets crispy and the butter browns around both the garlic and sage.
This is so delicious and really adds a layer of freshness to a very creamy soup.
Finish the bowls of soup off with the sage butter, then parmesan, and fresh thyme.
I recommend serving this soup with a side of crusty bread. If you own the HBH Super Simple cookbook, there’s an easy, no-knead bread recipe that’s perfect to pair with this soup.
If you’re planning to enjoy this soup leftover, the rice and orzo will soak up all the broth. The taste is still incredible, but you will no longer have soup, you’ll have super creamy rice. You can either warm the rice and enjoy it as is or just add a little broth to make the rice and chicken soupy again.
Hope you all enjoy!
Looking for other winter meals? Here are a few ideas:
Crockpot Herb Butter Chicken and Wild Rice
Sweet Potato Cheddar Pierogi with Bacon Bits
Mustard Herb Chicken and Creamy Orzo
Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch
Finally, if you make this Cozy Wild Rice and Orzo Chicken Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cozy Wild Rice and Orzo Chicken Soup
Servings: 6
Calories Per Serving: 528 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Instant Pot
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1. In the bowl of your instant pot, combine the chicken, onion, garlic, wild rice, carrots, celery, poultry seasoning, paprika, salt, and pepper. Pour over the broth and add 1/2 cup water. Cover and cook on high pressure for 12 minutes. Quick release the steam.2. Switch the instant pot to sauté. Remove the garlic cloves and set aside. Shred the chicken with 2 forks. Stir in the spinach and orzo. Cover and cook 6-8 minutes, or until the orzo is al dente. Stir in the cream and parsley. If the soup needs more liquid, add additional water. 3. Add the butter, garlic, and sage to a skillet set over medium heat. Mash the garlic into the butter, allowing the butter to brown and some of the garlic to get crispy. Remove from the heat.4. Ladle the soup into bowls and spoon over the sage butter. Top with parmesan and parsley. Enjoy!
Crockpot
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1. In the bowl of your slow cooker, combine the chicken, onion, garlic, wild rice, carrots, celery, poultry seasoning, salt, and pepper. Pour over the broth and add 1/2 cup water. Cover and cook on low for 6-7 hours or on high for 2-3 hours. 2. Crank the heat on the slow cooker to high. Remove the garlic cloves and set aside. Shred the chicken with 2 forks. Stir in the spinach and orzo. Cover and cook for 20-30 minutes, or until the orzo is al dente. Stir in the cream and parsley. If the soup needs more liquid, add additional water. 3. Add the butter, garlic, and sage to a skillet set over medium heat. Mash the garlic into the butter, allowing the butter to brown and some of the garlic to get crispy. Remove from the heat.4. Ladle the soup into bowls and spoon over the sage butter. Top with parmesan and parsley. Enjoy!
Stove
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1. In a large soup pot, melt 2 tablespoons of butter. Add the onion, garlic, carrots, celery, poultry seasoning, salt, and pepper. Cook until fragrant and softened, about 5 minutes. Pour over the broth. Add the chicken and wild rice, and season with salt and pepper. Bring the pot to a boil over high heat. Once boiling, cover and reduce the heat to low, cook 35-45 minutes, until the rice is tender.2. Remove the garlic cloves and set aside. Shred the chicken with 2 forks. Stir in the spinach and orzo. Cook another 6-8 minutes, or until the orzo is al dente. Stir in the cream and parsley. If the soup needs more liquid, add additional water. 3. Add the butter, garlic, and sage to a skillet set over medium heat. Mash the garlic into the butter, allowing the butter to brown and some of the garlic to get crispy. Remove from the heat.4. Ladle the soup into bowls and spoon over the sage butter. Top with parmesan and parsley. Enjoy!
Poultry Seasoning: 1 tablespoon dried parsley, 2 teaspoons dried thyme, 2 teaspoons dried sage, 1/2 teaspoon dried rosemary, 1/4 teaspoon cayenne pepper, 1/4 teaspoon nutmeg, 1 teaspoon pepper. Mix to combine.
Slow Cooker: slow cookers can vary. I recommend to start checking for doneness at around 5 hours on low. If the soup gets too thick, add water to thin it.
