Chicken Orzo Tomato Soup Recipe

Introduction

This Chicken Orzo Tomato Soup is a comforting and flavorful meal perfect for any day. The rich tomato base combined with tender chicken and delicate orzo pasta creates a creamy, satisfying dish that’s easy to make and delightful to eat.

Ingredients

• 2 tablespoons DeLallo Private Reserve Extra Virgin Olive Oil
• 4 cloves garlic, thinly sliced or minced
• 1/4 cup DeLallo Tomato Paste
• 1/2 teaspoon Italian seasoning
• 4 cups chicken broth
• Salt to taste
• 1 cup DeLallo Orzo Pasta
• 2 cups chopped or shredded cooked chicken (pulled rotisserie chicken meat recommended)
• 1/4 cup heavy cream
• 1-2 cups water as needed for desired consistency
• Parmesan cheese, herbs (such as parsley or basil), red pepper flakes, and lemon for serving
• Bread for serving
• Pesto for serving (optional)

Instructions

1. Step 1: Heat the olive oil in a soup pot over medium-high heat. Add the garlic and sauté for 1-2 minutes until soft and fragrant, being careful not to brown it to avoid bitterness.
2. Step 2: Stir in the tomato paste and Italian seasoning. Cook for about 5 minutes until the tomato paste caramelizes and deepens in color, enhancing the soup’s flavor.
3. Step 3: Gradually add the chicken broth while stirring to create a smooth base. Season with salt starting with 1/2 teaspoon and adjust to taste.
4. Step 4: Add the orzo pasta and bring the soup to a gentle simmer. Cook for approximately 10 minutes, or until the orzo is tender. Add water or additional broth if needed to reach your desired consistency. Stir in the heavy cream for a creamy texture.
5. Step 5: Stir in the chopped or shredded cooked chicken. Squeeze in a generous amount of fresh lemon juice to brighten the flavors.
6. Step 6: Ladle the soup into bowls and garnish with grated Parmesan cheese, fresh herbs, and red pepper flakes to taste. Serve warm with crusty bread and optionally pesto for dipping.

Tips & Variations

• Use rotisserie chicken for quick preparation and added flavor. For a vegetarian version, omit the chicken and use vegetable broth.
• Add a handful of spinach or kale during the last few minutes of cooking for extra greens.
• Adjust the creaminess by adding more or less heavy cream depending on preference.
• Pesto makes a delicious accompaniment; try spreading it on your bread before dipping.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop or in the microwave, adding a splash of water or broth to restore the soup’s consistency if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta instead of orzo?

Yes, small pasta shapes like acini di pepe or small shells can be good substitutes. Cooking times may vary slightly.

Is it necessary to add heavy cream?

No, the heavy cream adds richness but can be omitted or replaced with a dairy-free alternative if preferred. The soup will still be flavorful without it.

Chicken Orzo Tomato Soup Recipe

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★★★★★

4.8 from 86 reviews

This Chicken Orzo Tomato Soup is a comforting and flavorful dish featuring tender orzo pasta, shredded rotisserie chicken, and a rich tomato broth enhanced with garlic, Italian seasoning, and a touch of cream. Perfect for a cozy meal, it’s garnished with Parmesan cheese, fresh herbs, and a squeeze of lemon for brightness, served alongside crusty bread and optional pesto for dipping.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons DeLallo Private Reserve Extra Virgin Olive Oil
• 4 cloves garlic, thinly sliced or minced
• 1/4 cup DeLallo Tomato Paste
• 1/2 teaspoon Italian seasoning
• 4 cups chicken broth
• Salt to taste

Pasta and Protein

• 1 cup DeLallo Orzo Pasta
• 2 cups chopped or shredded cooked chicken (pulled rotisserie chicken meat recommended)

Finishing Touches

• 1/4 cup heavy cream
• 1–2 cups water as needed for desired consistency
• Parmesan cheese for serving
• Fresh herbs such as parsley or basil for garnish
• Red pepper flakes for garnish
• Lemon for squeezing
• Bread for serving
• Pesto for serving (optional)

Instructions

1. Sauté Garlic: Heat the olive oil in a soup pot over medium-high heat. Add the garlic and sauté for 1-2 minutes until soft and fragrant, making sure it does not brown to avoid bitterness.
2. Cook Tomato Paste and Seasoning: Stir in the tomato paste and Italian seasoning. Cook for about 5 minutes until the tomato paste caramelizes and deepens to a rich red color, enhancing the soup’s flavor.
3. Add Broth and Season: Gradually add the chicken broth, stirring to combine into a smooth liquid. Season with salt starting with 1/2 teaspoon, adjusting to taste depending on the saltiness of the broth used.
4. Cook Orzo: Add the orzo pasta to the pot and bring the soup to a gentle simmer. Cook for approximately 10 minutes, or until the orzo is tender. Add water or additional broth as needed to achieve your preferred soup consistency. Stir in the heavy cream to create a creamy texture.
5. Add Chicken and Lemon: Stir in the chopped or shredded cooked chicken. Squeeze a generous amount of fresh lemon juice into the soup to add brightness and awaken the flavors.
6. Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese, fresh herbs, and red pepper flakes to taste. Serve with warm crusty bread, and optionally with pesto for dipping the bread into before enjoying with the soup.

Notes

• Use pulled rotisserie chicken for convenience and flavor.
• Do not let the garlic brown to avoid bitterness.
• Adjust the water or broth amount to get your desired soup consistency.
• Pesto served alongside the bread adds a delicious optional flavor enhancement.
• Fresh lemon juice brightens the overall flavor and adds freshness to the soup.

Keywords: chicken orzo soup, tomato soup, comfort food, easy soup recipe, Italian soup, creamy tomato soup