Prep time
10 MIN
Total time
35 MIN
A sprinkling of chopped fresh basil adds a touch of elegance to this easy and flavourful chicken and orzo pasta dish! Cooked with our Campbell’s® Chicken and White Wine broth for a rich depth of flavour.


How To Make Chicken Orzo

  1. Heat oil in a large skillet over medium-high heat, season chicken and cook until well browned, about 3 minutes per side. Push to side of pan and add mushrooms, onions and garlic. Cook and stir for 4 minutes until mushrooms are tender and lightly browned.
  2. Add broth and soup to skillet and whisk to combine, then add orzo and carrots. Mix well and bring to a boil stirring often to prevent sticking to the bottom of pan. Reduce heat.
  3. Cover and simmer for 10 minutes or until orzo is al dente, stirring occasionally.
  4. Add tomato and stir to combine. Serve garnished with basil strips and pepper.

Recipe Tips

  • Love mushrooms? Try swapping the soup for Campbell’s® Cream of Mushroom Soup instead.
  • For an even creamier dish, swap out 1 cup of broth for milk.
  • Although orzo looks like rice, it is actually a small, smooth textured pasta made of hard wheat semolina.

Recipe Made With

Campbell’s® Chicken Broth with White Wine

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

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  • 5 Stars

    easy dinner

    easy to make and was delicious, I have made it a few times

    jon M. | December 10, 2020

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  • 5 Stars


    This is an excellent dish, enjoyed by all my guests. I did make a couple of changes to the original recipe. I used more chicken and a variety of fresh, wild mushrooms. I used condensed cream of wild mushroom soup in place of the chicken soup. I omitted the water and the fresh tomato and I used a can of chopped heirloom tomatoes instead. Also I added some dried oregano and chopped fresh parsley as well as the basil.

    Sandra C. | January 25, 2020

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  • 5 Stars

    Rating by Anna

    This rating was left without a review.

    Anna G. | July 24, 2012

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  • 4 Stars

    Rating by Lise

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    Lise A. | December 7, 2010

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  • 4 Stars

    Rating by Sylviane

    This rating was left without a review.

    Sylviane H. | November 14, 2010

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