why make this recipe
This soup is warm, simple, and quick. It uses cooked chicken and orzo for a filling meal. The tomato paste gives the broth a deep, rich taste. It is great for busy nights or when you want comfort food that cooks fast. If you like hearty chicken soups, try our crock pot creamy chicken parmesan soup for a slow-cooked option with similar comfort.
introduction
This Chicken Orzo Tomato Soup Recipe is creamy, bright with lemon, and easy to make. It uses pantry staples like tomato paste and orzo. You can use rotisserie chicken or leftover chicken to save time. It is smooth, tasty, and good with bread or pesto.
how to make Chicken Orzo Tomato Soup Recipe
Make the soup in one pot on the stove. First, cook the garlic in olive oil. Then add tomato paste and seasonings and cook until the paste darkens. Pour in the chicken broth, add orzo, and simmer until the pasta is tender. Stir in cream and the cooked chicken, then finish with lemon juice. Serve with cheese and herbs.
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
- 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, making sure it does not brown to avoid bitterness.
- 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, which enhances the soup’s flavor.
- 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.
- 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.
- 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.
- 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.
how to serve Chicken Orzo Tomato Soup Recipe
Serve hot in deep bowls. Add grated Parmesan and chopped herbs on top. Offer lemon wedges for more brightness. Serve with warm crusty bread and a small dish of pesto if you like. For another quick chicken soup idea to serve on a busy night, see rotisserie chicken mushroom soup.
how to store Chicken Orzo Tomato Soup Recipe
Cool the soup to room temperature before storing. Put it in airtight containers and keep in the fridge up to 3–4 days. Reheat on the stove over low heat. Add a little water or broth if the soup thickens. For longer storage, freeze in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
tips to make Chicken Orzo Tomato Soup Recipe
- Use rotisserie chicken to save time and add flavor.
- Do not brown the garlic; keep it soft so it won’t taste bitter.
- Let the tomato paste cook until it darkens for more depth.
- Watch the orzo near the end so it does not overcook and turn mushy.
- Add water or extra broth to reach the soup thickness you like.
- Finish with lemon to lift the flavors and a splash of cream for richness.
variation (if any)
- Make it vegetarian: replace chicken with white beans and use vegetable broth.
- Add vegetables: spinach, kale, or diced carrots work well.
- Spicy version: add more red pepper flakes or a dash of hot sauce.
- Make it lighter: skip the heavy cream and use a splash of milk or omit it.
FAQs
Q: Can I use a different pasta instead of orzo?
A: Yes. Small pasta like acini di pepe or small shells work. Keep an eye on cooking time.
Q: Can I make this soup ahead?
A: Yes. The soup stores well in the fridge. Reheat gently and add a little water if thick.
Q: Is rotisserie chicken the best choice?
A: It is an easy choice and adds flavor, but any cooked chicken works fine.
Q: Can I freeze this soup with cream?
A: You can freeze it, but the cream may change texture. Stir well when reheating or add fresh cream after thawing.
Q: How can I make the soup more tangy?
A: Add more fresh lemon juice at the end or a small splash of vinegar.
Chicken Orzo Tomato Soup
Ingredients
Method
- 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.
- 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.
- Gradually add the chicken broth, stirring to combine into a smooth liquid, and season with salt.
- Add the orzo pasta to the pot and bring to a gentle simmer. Cook for approximately 10 minutes, or until the orzo is tender.
- Stir in the heavy cream to create a creamy texture, then add the cooked chicken and squeeze in fresh lemon juice.
- Ladle the soup into bowls and garnish with grated Parmesan cheese, fresh herbs, and red pepper flakes to taste.
