Name: Chicken Orzo Tomato Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
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; Fresh herbs (such as parsley or basil), for serving; Red pepper flakes, for serving; Lemon, for squeezing into the soup; Bread, for serving; Pesto, for serving (optional)

Introduction

This Chicken Orzo Tomato Soup is a comforting and flavorful dish perfect for any season. Combining tender chicken, delicate orzo pasta, and a rich tomato base, it offers a creamy and satisfying meal that’s quick to prepare. Ideal for cozy dinners or light lunches, this soup hits all the right notes.

A black pot filled with orange-red soup containing small white orzo pasta pieces and green herbs sprinkled throughout, a gold spoon scooping some of the soup showing the texture of orzo and herbs; next to the pot is a small white bowl with green pesto sauce, and a wooden board with a torn piece of bread on a white marbled surface. 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 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, 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 let it brown.

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.

Step 3: Gradually add the chicken broth, stirring to combine into a smooth liquid. Season with salt, starting with 1/2 teaspoon, then adjust 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 additional broth as needed to reach your desired soup consistency.

Step 5: Stir in the heavy cream to create a creamy texture.

Step 6: Add the chopped or shredded cooked chicken and squeeze in a generous amount of fresh lemon juice 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 pesto if desired.

Tips & Variations

Use rotisserie chicken for a quick and flavorful protein addition.

For extra depth, try adding a splash of white wine when cooking the tomato paste.

Add a handful of fresh spinach or kale at the end for more greens and nutrients.

For a dairy-free version, omit the heavy cream or substitute with coconut milk.

Serve with pesto on the side to dip your bread and enhance the herbal notes.

FAQs

Can I use a different type of pasta instead of orzo?

Yes, small pasta shapes like acini di pepe or small elbow macaroni work well, but cooking time may vary slightly.

Is it possible to make this soup vegetarian?

To make it vegetarian, substitute the chicken broth with vegetable broth and omit the chicken or replace it with cooked beans or sautéed mushrooms for added protein and texture.