Go Back
–+ servings
Chicken Orzo Tomato Soup

Hearty Chicken Orzo Tomato Soup That Warms the Soul

This Chicken Orzo Tomato Soup is a cozy weeknight dinner that combines tender chicken, orzo, and vibrant tomato flavors, perfect for warming the soul.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 tablespoons Olive Oil can substitute with other oils like avocado oil
  • 1 medium Yellow Onion white or red onions can be used as substitutes
  • 3 cloves Garlic fresh is preferred but can use garlic powder
  • 1 medium Carrot other root vegetables can be used
  • 2 stalks Celery fennel can be a substitute
  • 1 teaspoon Dried Oregano fresh oregano can be substituted at double the amount
  • 1 teaspoon Dried Basil Italian seasoning blend can be used
  • 1/2 teaspoon Red Pepper Flakes omit for a milder flavor
  • 28 ounces Crushed Tomatoes fresh tomatoes can be used when in season
  • 4 cups Low-Sodium Chicken Broth vegetable broth can replace for a vegetarian option
  • 1 cup Water can be omitted if desired thickness is achieved with broth
Hearty Addition
  • 1 cup Dry Orzo Pasta can substitute with small pasta like ditalini or couscous
  • 2 cups Cooked Chicken shredded or diced; rotisserie chicken is a shortcut
Seasoning and Garnish
  • to taste Salt
  • to taste Black Pepper
  • to garnish Fresh Parsley basil or cilantro can work as substitutes
  • 1/2 cup Grated Parmesan Cheese nutritional yeast can be used for dairy-free

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat the olive oil in a large pot over medium heat until shimmering.
  2. Add the chopped yellow onion, diced carrot, and diced celery. Sauté for 6-8 minutes until tender.
  3. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for 1-2 minutes until fragrant.
  4. Incorporate the shredded cooked chicken and cook for 4-5 minutes until heated through.
  5. Mix in the tomato paste, cooking for another 1-2 minutes.
  6. Add crushed tomatoes, chicken broth, and water if desired. Bring to a boil, then simmer for 10-15 minutes.
  7. Stir in the dry orzo pasta and simmer for 8-10 minutes until tender.
  8. Adjust seasoning with salt and black pepper as needed.
  9. Mix in the heavy cream and grated Parmesan cheese until melted and combined.
  10. Let the soup rest for 5 minutes before serving. Garnish with fresh parsley.
  11. Ladle into bowls and serve hot, optionally with extra Parmesan cheese and crusty bread.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 450IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Chop vegetables evenly for uniform cooking. Scrape up browned bits for flavor. Add seasonal veggies as desired.

Tried this recipe?

Let us know how it was!