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 1-2 minutes until soft and fragrant, making sure it does not brown.
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. Season with salt to taste.
Add the orzo pasta to the pot and bring to a gentle simmer. Cook for approximately 10 minutes, or until tender.
Add water or additional broth as needed to achieve desired consistency. Stir in heavy cream.
Stir in the chopped or shredded chicken. Squeeze fresh lemon juice into the soup.
Ladle into bowls and garnish with Parmesan, fresh herbs, and red pepper flakes. Serve with warm bread and optional pesto.

For best results, caramelize the tomato paste until rich in color. The soup can be stored in the refrigerator for up to three days.