Why Make This Recipe
Chicken Orzo Tomato Soup is a comforting dish perfect for any time of year. It combines tender orzo, juicy chicken, and rich tomato flavors in a hearty broth. This soup is not just delicious; it’s also simple to prepare. It’s an excellent way to warm up on a chilly day, and leftovers make a wonderful lunch the next day. Plus, with its variety of textures and flavors, everyone in the family is likely to enjoy it!
How to Make Chicken Orzo Tomato Soup
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; recipe notes included)
Directions
- 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 let it brown.
- Stir in the tomato paste and Italian seasoning. Cook for about 5 minutes until the tomato paste caramelizes and turns a rich red color.
- Gradually add the chicken broth, stirring to mix into a smooth liquid. Season with salt, starting with 1/2 teaspoon, and adjust to taste.
- Add the orzo pasta to the pot and bring the soup to a gentle simmer. Cook for about 10 minutes, or until the orzo is tender. Add water or additional broth as needed for your preferred soup consistency.
- Stir in the heavy cream for a creamy texture.
- Add the chopped or shredded cooked chicken and squeeze in fresh lemon juice to brighten the flavors.
- Ladle the soup into bowls. Garnish with grated Parmesan cheese, fresh herbs, and red pepper flakes to taste. Serve with warm crusty bread, and optionally with pesto for dipping.
How to Serve Chicken Orzo Tomato Soup
Serve the soup hot in deep bowls. It pairs wonderfully with crusty bread, perfect for dipping into the broth. You can also serve pesto on the side for an added layer of flavor. Sprinkle some extra Parmesan cheese and fresh herbs on top for a nice finish.
How to Store Chicken Orzo Tomato Soup
For leftovers, store the soup in an airtight container in the refrigerator. It will keep well for about 3-4 days. If you want to store it longer, freeze the soup. Just note that the orzo may absorb some of the broth, so you may need to add a little water when reheating.
Tips to Make Chicken Orzo Tomato Soup
- Use fresh ingredients for the best flavor.
- Adjust the seasonings according to your preference. Adding more herbs or spices can enhance the taste.
- If you like a thicker soup, reduce the amount of broth you use.
- Consider adding extra vegetables, like spinach or carrots, for added nutrition.
- Rotisserie chicken makes this recipe super quick and easy, but you can also cook your own chicken if you prefer.
Variation
Feel free to experiment by adding other vegetables such as diced zucchini or bell peppers. Changing up the herbs can also create a different flavor profile. Try adding a touch of lemon zest for more citrusy brightness!
FAQs
Q: Can I make Chicken Orzo Tomato Soup ahead of time?
A: Yes, you can prepare the soup in advance. Just reheat it on the stove when you’re ready to serve.
Q: What if I can’t find orzo pasta?
A: You can substitute orzo with another small pasta, like ditalini or mini shells, if needed.
Q: Can I make this soup vegetarian?
A: Absolutely! Use vegetable broth instead of chicken broth and replace the chicken with your favorite vegetables or beans for protein.
Chicken Orzo Tomato Soup
Ingredients
For the Soup
- 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
- to taste Salt
- 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
For Serving
- Parmesan cheese, herbs (such as parsley or basil), red pepper flakes, and lemon for garnish
- Bread for serving
- Pesto for serving (optional; recipe notes included)
Instructions
Preparation
- 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 let it brown.
- Stir in the tomato paste and Italian seasoning. Cook for about 5 minutes until the tomato paste caramelizes and turns a rich red color.
Cooking
- Gradually add the chicken broth, stirring to mix into a smooth liquid. Season with salt, starting with 1/2 teaspoon, and adjust to taste.
- Add the orzo pasta to the pot and bring the soup to a gentle simmer. Cook for about 10 minutes, or until the orzo is tender. Add water or additional broth as needed for your preferred soup consistency.
- Stir in the heavy cream for a creamy texture.
- Add the chopped or shredded cooked chicken and squeeze in fresh lemon juice to brighten the flavors.
Serving
- Ladle the soup into bowls. Garnish with grated Parmesan cheese, fresh herbs, and red pepper flakes to taste. Serve with warm crusty bread, and optionally with pesto for dipping.