Go Back
–+ servings
Chicken Orzo Tomato Soup

Comforting Chicken Orzo Tomato Soup Ready in 30 Minutes

A warm and cozy Chicken Orzo Tomato Soup that's quick to prepare and perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Vegetable oil can be used as a substitute.
  • 4 cloves Garlic Fresh garlic is recommended for the best results.
  • 3 tablespoons Tomato Paste Crushed tomatoes can create a chunkier texture.
  • 1 tablespoon Italian Seasoning Fresh herbs like basil or oregano can be used instead.
  • 6 cups Chicken Broth Vegetable broth works for a vegetarian version.
For the Pasta and Protein
  • 1 cup Orzo Pasta Substitute with other small pasta shapes or rice if preferred.
  • 2 cups Shredded Chicken Rotisserie chicken is a convenient option.
For the Creaminess
  • 1/2 cup Heavy Cream Coconut milk is a great dairy-free option.
For Brightening and Topping
  • 1/2 medium lemon Lemon Juice Freshly squeezed lemon is preferred.
  • Optional Toppings
  • Parmesan Cheese Sprinkle just before serving for enhanced flavor.
  • Fresh Herbs Add just before serving for extra color.
  • Red Pepper Flakes Adjust according to your taste preference.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 4 minced garlic cloves and sauté for about 2 minutes until fragrant and lightly golden.
  2. Stir in 3 tablespoons of tomato paste and 1 tablespoon of Italian seasoning, allowing them to cook together for about 5 minutes.
  3. Slowly pour in 6 cups of chicken broth while stirring to blend. Season with a pinch of salt and bring to a gentle boil over medium heat.
  4. Once boiling, add 1 cup of orzo pasta to the soup, stirring occasionally. Cook for approximately 10 minutes, or until the orzo is al dente.
  5. Reduce heat to low, then fold in 2 cups of shredded chicken and ½ cup of heavy cream. Stir gently and warm through for about 3-5 minutes.
  6. Squeeze in the juice of half a lemon just before serving for a burst of freshness.
  7. Ladle the warm soup into bowls and sprinkle with optional toppings like Parmesan cheese, fresh herbs, and red pepper flakes.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 10mg

Notes

For optimal flavor, use fresh garlic and adjust seasoning to taste. This recipe is versatile for customization.

Tried this recipe?

Let us know how it was!