Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

Scale

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)

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Heat the olive oil in a soup pot over medium high heat.
Add the garlic and sauté for 1 to 2 minutes until soft and fragrant.
Stir in the tomato paste and Italian seasoning. Cook for about 5 minutes until the tomato paste caramelizes.
Gradually add the chicken broth, stirring to combine, and season with salt to taste.
Add the orzo pasta and bring the soup to a simmer.
Cook for approximately 10 minutes or until the orzo is tender, adding water as needed.
Stir in the heavy cream.
Mix in the cooked chicken and warm through.
Squeeze fresh lemon juice into the soup.
Ladle into bowls and garnish with Parmesan, herbs, and red pepper flakes.
Serve with crusty bread and optional pesto.

Use high-quality tomato paste for best flavor. Adjust consistency of the soup with water or broth as needed. It stores well for up to three days.