Chicken Orzo Tomato Soup Recipe
If you’re seeking the ultimate comfort meal that checks every box—simple, nourishing, and packed with vibrant flavor—you’re in for a treat with Chicken Orzo Tomato Soup. It’s a cozy, tomato-rich soup with tender chicken, playful orzo, and a garden’s worth of veggies that turn a regular dinner into something everyone races to the table for. This recipe blends familiar, accessible ingredients in a way that never fails to impress, whether you’re feeding a busy family on a weeknight or looking for that soul-warming bowl after a chilly day.
Ingredients You’ll Need
One of the best things about this Chicken Orzo Tomato Soup is how easily the ingredients come together. Each item isn’t just here for the ride—they build layers of flavor and comfort, from the sweet carrots to the herby finish. Here’s what makes this soup irresistible:
- Olive oil: The foundation of flavor, giving a gentle fruity note and allowing the veggies to soften beautifully.
- Yellow onion (diced): The starting point for any good soup—onion adds depth and a subtle sweetness.
- Garlic (minced): Key for aromatic warmth—just a couple of cloves pack a punch.
- Carrots (sliced): Bring vibrant color and a touch of natural sweetness to balance the tomatoes.
- Celery stalks (sliced): Classic soup backbone, adding crunch and an earthy undertone.
- Dried oregano: Infuses the broth with timeless Mediterranean notes.
- Dried basil: For a gentle, sweet herby lift that pairs perfectly with tomatoes.
- Red pepper flakes (optional): A pinch adds a hint of heat; use as much or as little as you like.
- Crushed tomatoes (28 oz can): The heart of the soup, creating richness and that signature tomato tang.
- Chicken broth: Adds body and savory flavor, uniting all the soup’s elements.
- Uncooked orzo pasta: Shaped like rice, orzo thickens the soup and gives every bite a little chew.
- Cooked shredded chicken: Rotisserie works wonders for ease; it brings hearty, satisfying protein.
- Fresh parsley (chopped): A sprinkle at the end brightens everything and adds a fresh aroma.
- Salt and pepper: Essential finishing touches—taste and adjust at the end.
- Grated Parmesan cheese (optional): For an indulgent, salty finishing flourish.
How to Make Chicken Orzo Tomato Soup
Step 1: Sauté the Veggies
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion, sliced carrots, and celery. Let everything soften together, stirring occasionally for about 5 to 6 minutes. You’ll know they’re ready when the onions turn translucent and the kitchen starts to smell like you’re making something special.
Step 2: Add Garlic and Herbs
Stir in your minced garlic, dried oregano, dried basil, and red pepper flakes if you’d like a touch of gentle heat. Cook everything for just about a minute—just long enough to wake up the flavors and get that wonderful, garlicky aroma swirling through the air.
Step 3: Pour in Tomatoes and Broth
Next, tip in the crushed tomatoes and pour in your chicken broth. This is where Chicken Orzo Tomato Soup begins to take on its signature comfort factor. Give it all a good stir and crank up the heat so the pot comes to a lively boil.
Step 4: Cook the Orzo
Add your uncooked orzo directly to the bubbling soup. Drop the heat to a gentle simmer and cook for about 10 minutes, stirring now and then so the orzo doesn’t settle and stick. The tiny pasta swells up, turning the broth delightfully hearty.
Step 5: Add Shredded Chicken
Slide in the shredded chicken and let it warm through as the soup simmers another 3 to 5 minutes. If your chicken is fridge-cold, give it a bit more time so everything’s piping hot. This step is where the soup turns from a veggie-tomato base into a crowd-pleasing meal.
Step 6: Finish with Parsley and Season
Stir in the fresh chopped parsley, tasting the Chicken Orzo Tomato Soup at this point to tweak salt and pepper just to your liking. Ladle into bowls, top with plenty of grated Parmesan if you’re going all-in, and serve it piping hot.
How to Serve Chicken Orzo Tomato Soup
Garnishes
There’s nothing quite like finishing Chicken Orzo Tomato Soup with a snowfall of grated Parmesan, a handful of fresh parsley, or even a splash of extra olive oil right before serving. If you crave more zing, a squeeze of lemon or a dash of crushed red pepper works wonders, too. These little touches make your bowl look and taste special every time.
Side Dishes
This soup plays nicely with a thick slice of crusty bread that begs to be dunked, or a golden, melty grilled cheese sandwich on the side. For a lighter touch, pair with a simple green salad tossed in a tangy vinaigrette—it’s fresh and keeps the focus on the soup’s rich flavors.
Creative Ways to Present
Try serving Chicken Orzo Tomato Soup in oversized mugs for a casual gathering or out on the porch on a cool night. You can also pour it into small bowls for an appetizer before a bigger dinner. For a family-style feel, set toppings like extra cheese, parsley, and red pepper flakes in little bowls and let everyone customize their own.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Chicken Orzo Tomato Soup (lucky you!), let it cool to room temperature before transferring to an airtight container. It’ll happily keep in the fridge for three to four days. The flavors actually deepen, making this soup even better the next day.
Freezing
Want to freeze? Absolutely! For best texture, consider leaving the orzo out of the batch you’ll freeze, then add freshly cooked pasta when you reheat. Either way, let the soup cool, store in freezer-safe containers, and freeze for up to three months. Thaw overnight in the fridge before reheating.
Reheating
Reheat Chicken Orzo Tomato Soup gently on the stovetop over medium heat, adding a splash of extra chicken broth or water if it’s thickened a bit. You can also microwave individual portions—just cover loosely and stir halfway through to ensure even warming. Top with fresh parsley or cheese to bring it back to life.
FAQs
Can I use rotisserie chicken in Chicken Orzo Tomato Soup?
Absolutely! Rotisserie chicken is a time-saving superstar and adds tons of flavor. Just shred it up and add it at the end as directed—the soup will be ready in a flash.
Does orzo get mushy if left in the soup?
Orzo does absorb liquid as the soup sits, so it may become a little softer over time. If you plan to enjoy the soup over several days or freeze it, consider cooking and storing the orzo separately, then adding it in just before serving for the best texture.
Is there a way to make Chicken Orzo Tomato Soup creamier?
Yes! For a touch of richness, simply stir in a splash of cream or half-and-half just before serving. It won’t overpower the tomato flavors but gives a lovely silky finish.
What can I substitute for orzo?
If orzo isn’t available, try another small pasta like ditalini, small shells, or even rice. Just keep an eye on cook times and add more liquid if needed—the soup is versatile and welcoming to swaps.
Can this soup be made vegetarian?
Make a hearty vegetarian version by swapping the chicken broth for vegetable broth and leaving out the chicken (or substituting with chickpeas or white beans for plant-based protein). The soup remains just as satisfying and flavorful.
Final Thoughts
There’s something truly magical about a bowl of Chicken Orzo Tomato Soup shared around a busy table or savored in solitude after a long day. From the bright veggies to the tender chicken and satisfying orzo, it’s pure comfort and joy in every spoonful. If you’re looking for a recipe to make everyone happy, this soup is it—give it a try and see how quickly it becomes a new favorite in your kitchen, too!
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Chicken Orzo Tomato Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and hearty Chicken Orzo Tomato Soup that’s perfect for a cozy night in. This soup is packed with tender orzo pasta, shredded chicken, and a flavorful tomato broth. Easy to make and incredibly satisfying.
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 (28 oz) can crushed tomatoes
- 6 cups chicken broth
- 1 cup uncooked orzo pasta
- 2 cups cooked shredded chicken
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
For serving:
- Grated Parmesan cheese (optional)
Instructions
- Heat olive oil: In a large pot over medium heat, heat olive oil.
- Sauté vegetables: Add onion, carrots, and celery; sauté until softened.
- Add seasonings: Stir in garlic, oregano, basil, and red pepper flakes; cook until fragrant.
- Add tomatoes and broth: Pour in crushed tomatoes and chicken broth, bring to a boil.
- Cook orzo: Stir in orzo, simmer for 10 minutes until tender.
- Finish soup: Add chicken, simmer to heat through. Stir in parsley, season with salt and pepper.
- Serve: Serve hot, topped with Parmesan if desired.
Notes
- You can use rotisserie chicken for convenience.
- For a richer broth, stir in a splash of cream or half-and-half before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 55mg
