Go Back
–+ servings
Chicken Orzo Tomato Soup

Cozy Up with Chicken Orzo Tomato Soup for Comforting Nights

This Chicken Orzo Tomato Soup is a heartwarming dish perfect for chilly nights, combining tender chicken, orzo pasta, and vibrant flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian-American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can be substituted with avocado oil or butter.
  • 3 cloves Garlic Minced, sauté until fragrant but not browned.
  • 2 tablespoons Tomato Paste Caramelize to enhance sweetness and depth.
  • 1 tablespoon Italian Seasoning May substitute with dried oregano or basil.
  • 6 cups Chicken Broth Opt for low-sodium to control saltiness.
For the Soup
  • 1 cup Orzo Pasta Can substitute with small pasta shapes like ditalini.
  • 2 cups Shredded Chicken Using rotisserie or pre-cooked chicken saves time.
  • 1/2 cup Heavy Cream Can be substituted with coconut milk.
  • 2 tablespoons Fresh Lemon Juice Lime juice is a suitable alternative.
For Garnish
  • 1/4 cup Parmesan Cheese Swap with nutritional yeast for a vegan twist.
  • 1 tablespoon Fresh Herbs (Parsley/Basil) Enhance freshness and color.
  • 1/2 teaspoon Red Pepper Flakes Adjust according to spice preference.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Chicken Orzo Tomato Soup
  1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Once shimmery, add minced garlic and sauté for 1-2 minutes until fragrant.
  2. Stir in 2 tablespoons of tomato paste and 1 tablespoon of Italian seasoning, cooking for about 5 minutes to caramelize the tomato paste.
  3. Gradually pour in 6 cups of chicken broth while stirring. Season lightly with salt and bring to a gentle simmer.
  4. Once simmering, stir in 1 cup of orzo pasta and cook for about 10 minutes until the orzo is tender.
  5. Add 2 cups of shredded chicken and 1/2 cup of heavy cream. Stir well and simmer for an additional 5 minutes.
  6. Ladle the soup into warm bowls and garnish with freshly grated Parmesan, chopped herbs, and red pepper flakes.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 22gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 700mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freezing can last for up to 2 months.

Tried this recipe?

Let us know how it was!