Introduction

This Chicken Orzo Tomato Soup is a comforting and flavorful meal perfect for any day. With tender chicken, creamy tomato broth, and delicate orzo pasta, it’s an easy dish that brings warmth and satisfaction to the table.

A close-up of a dark gray soup pot filled with a bright orange broth that has visible small white rice pieces and shredded white chicken mixed with green herbs floating in it. A golden spoon is lifted from the pot, holding some of the soup mixture. Behind the pot, there are two pieces of crusty bread with a golden brown crust and a small white bowl filled with green pesto sauce on a white marbled surface. The overall texture of the soup looks warm and hearty with scattered bits of black pepper. 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 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, making sure it does not brown to avoid bitterness.
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, which enhances the soup’s flavor.
Step 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.
Step 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. Add water or additional broth as needed to achieve your preferred soup consistency.
Step 5: Stir in the heavy cream to create a creamy texture, then add the chopped or shredded cooked chicken. Squeeze a generous amount of fresh lemon juice into the soup to add brightness and awaken the flavors.
Step 6: 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.

Tips & Variations

Use a heavy-bottomed pot or Dutch oven to prevent burning the garlic and tomato paste during sautéing.
Pesto pairs beautifully with this soup and can be made by blending fresh basil, pine nuts, garlic, Parmesan, and olive oil.
Rotisserie chicken is a convenient shortcut, but leftover cooked chicken works perfectly as well.
Adjust the water or broth to your preferred soup thickness; some like it more stew-like, others more broth-focused.
Lemon juice is key for balancing the richness of the cream and adding a fresh zing.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over medium heat, adding a splash of water or broth if the soup has thickened. Avoid boiling to preserve the cream’s texture.

How to Serve

The image shows a black bowl filled with a warm orange-red soup that has visible pieces of shredded chicken, small pasta, and chopped green herbs floating throughout. A shiny gold spoon scoops up some of the soup, highlighting the texture of the ingredients. Beside the bowl, there is a white bowl with a rough texture filled with the same soup, and a wooden board holding a thick slice of crusty white bread with a soft inside. In the background, a small white bowl contains a bright green pesto sauce. The whole scene is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, small-shaped pasta like acini di pepe or small shells can be used as a substitute, but adjust the cooking time accordingly.

Is it necessary to add heavy cream?

No, the cream adds richness and smoothness, but you can omit it for a lighter soup or substitute with a dairy-free alternative if preferred.