Chicken Orzo Tomato Soup Recipe

 

This chicken orzo tomato soup is the kind of cozy, bright bowl that warms hands and lifts spirits. With caramelized tomato paste, tender orzo, and shredded chicken, it comes together quickly for a weeknight supper or a simple meal to impress guests. For another quick chicken dinner idea try this flavorful chicken bulgogi to widen your weeknight rotation. The soup is forgiving and easy to tweak, which makes it a pantry friendly favorite for busy days.

Why This Recipe Is a Great Choice

This recipe balances speed and depth of flavor in a way that feels both comforting and sophisticated. Caramelizing the tomato paste gives a concentrated, slightly sweet backbone that makes the broth sing without long simmering. Using shredded cooked chicken keeps the prep fast while adding hearty protein so the soup is satisfying. Orzo adds a lovely, rice like bite that swells and softens in the broth, making each spoonful soothing and pleasantly textured. Serve with crusty bread and an optional smear of pesto to create a bright contrast of herbal and creamy notes. For a different cozy soup option, check out this classic ginger garlic chicken noodle soup for soothing flavors.

Flavor and Texture

The aroma starts with garlic and olive oil, then deepens when the tomato paste caramelizes to a rich red. The chicken broth carries those notes, while a splash of heavy cream rounds the edges for a silky mouthfeel. Orzo gives a slightly chewy, comforting texture that sits beautifully against the shredded chicken. Bright lemon juice at the end adds a lift that prevents the soup from feeling heavy. Finish with Parmesan and fresh herbs for a savory, vibrant final touch.

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)

Step by Step Instructions

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, making sure it does not brown to avoid bitterness.
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, which enhances the soup’s flavor.
3. 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.
4. 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.
5. Add water or additional broth as needed to achieve your preferred soup consistency. Stir in the heavy cream to create a creamy texture.
6. 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.
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 optionally with pesto for dipping the bread into before enjoying with the soup.

Tips for Best Results

Always take the extra five minutes to cook the tomato paste until it darkens; that step transforms the soup from good to memorable. Keep an eye on the garlic so it softens but does not brown. If you prefer a lighter broth, skip or reduce the heavy cream and add a little more lemon for brightness. Taste as you go for seasoning since store bought broth varies in salt. If you like a touch of heat, a sprinkle of red pepper flakes at the end wakes the bowl up beautifully.

Storage and Make Ahead

This soup stores well in the refrigerator for up to three days in an airtight container. If the orzo soaks up too much liquid when reheating, thin with a splash of hot water or additional broth. For freezing, leave out the cream and add it when reheating for best texture. Reheat gently on the stove to keep the chicken tender and the orzo intact.

Final Thought

This chicken orzo tomato soup is a simple, elegant bowl that’s easy to make and easy to love. It’s perfect for feeding a crowd or for savoring leftovers all week. With small tweaks you can tailor it to your pantry and taste.

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