Description
A cozy and comforting Chicken Orzo Tomato Soup made with tender shredded chicken, silky orzo pasta, garlic, tomato paste, and fresh herbs. This easy weeknight soup is rich, flavorful, and perfect with warm crusty bread.
Ingredients
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2 tablespoons olive oil
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4 cloves garlic, thinly sliced or minced
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1/4 cup tomato paste
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1/2 teaspoon Italian seasoning
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4 cups chicken broth
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Salt, to taste
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1 cup orzo pasta
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2 cups shredded cooked chicken (rotisserie recommended)
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1/4 cup heavy cream
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1–2 cups water, as needed for consistency
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Parmesan cheese, for serving
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Fresh herbs, for serving
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Red pepper flakes, optional
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Lemon wedges, for serving
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Bread, for dipping
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Pesto, optional for serving
Instructions
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Heat olive oil in a soup pot over medium-high heat. Add garlic and sauté 1–2 minutes, until fragrant but not browned.
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Stir in tomato paste and Italian seasoning. Cook 5 minutes until the paste deepens in color and caramelizes.
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Slowly pour in chicken broth while stirring to create a smooth base. Season with salt to taste.
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Add the orzo and bring to a gentle simmer. Cook about 10 minutes, until orzo is tender. Add water as needed to thin the soup.
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Stir in the shredded chicken, then pour in the heavy cream. Add a squeeze of fresh lemon juice.
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Serve warm with Parmesan, herbs, red pepper flakes, crusty bread, and an optional spoonful of pesto.
Notes
Orzo absorbs liquid as it sits, so add extra broth or water when reheating.
Rotisserie chicken adds amazing flavor and saves time.
Add spinach, kale, or white beans for extra nutrition.
Adjust lemon to taste — a little brightens the whole pot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American , Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 345 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 60 mg