Name: Chicken Orzo Tomato Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
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, for serving; Herbs (such as parsley or basil), for serving; Red pepper flakes, for serving; Lemon, for serving; Bread, for serving; Pesto for serving (optional; recipe notes included)

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Introduction

Chicken Orzo Tomato Soup is a comforting and flavorful dish that combines tender chicken, delicate orzo pasta, and a rich tomato-based broth. This creamy soup is quick to prepare and perfect for a cozy meal any day of the week.

A dark bowl with two small handles holds a warm, orange-red soup filled with pieces of white chicken, small rice grains, and green herbs floating on top. A golden spoon lifts a scoop of the soup, showing chunks of chicken and rice with bits of herbs. Behind the bowl, there are two pieces of crusty bread with a golden crust and a small white bowl filled with green sauce. All is placed on a white marbled textured surface with a dark cloth napkin under the bowl. photo taken with an iphone --ar 4:5 --v 7

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 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)

Instructions

Step 1: 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 brown it to avoid bitterness.
Step 2: 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, enhancing the soup’s flavor.
Step 3: Gradually add the chicken broth while stirring to combine into a smooth liquid. Season with salt, starting with 1/2 teaspoon and adjusting to taste.
Step 4: Add the orzo pasta and bring the soup to a gentle simmer. Cook for approximately 10 minutes, or until the orzo is tender. Add water or more broth as needed to reach your preferred soup consistency.
Step 5: Stir in the heavy cream to create a creamy texture, then add the chopped or shredded cooked chicken.
Step 6: Squeeze a generous amount of fresh lemon juice into the soup to brighten the flavors.
Step 7: 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 optional pesto for dipping.

Tips & Variations

Use a heavy-bottomed pot or Dutch oven to prevent the garlic and tomato paste from burning during sautéing.
Pesto pairs beautifully with this soup; try making it by blending fresh basil, pine nuts, garlic, Parmesan, and olive oil.
Rotisserie chicken is a convenient shortcut, but leftover cooked chicken works perfectly as well.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if the soup has thickened. For longer storage, freeze the soup for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a black pot filled with a warm orange-red soup that has visible pieces of shredded chicken, small pasta, and green herbs floating on the surface. A gold spoon is partially dipped into the soup, lifting a spoonful that highlights the soup's texture and ingredients. To the upper left is a wooden board with a piece of torn crusty bread that has a golden-brown crust and soft white inside. On the upper right, there is a small white bowl with a bright green pesto sauce that looks chunky and fresh. The entire scene rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta instead of orzo?

Yes, small pasta shapes like acini di pepe, ditalini, or small shells work well as substitutes. Adjust cooking time accordingly to ensure the pasta is tender.

Is it necessary to add heavy cream?

The heavy cream adds a pleasant creaminess, but you can omit it for a lighter soup. If you prefer, substitute with half-and-half or a dairy-free alternative.