Description
This comforting Chicken Orzo Tomato Soup is a perfect blend of tender chicken, flavorful tomato base, and delicate orzo pasta, enriched with cream and brightened with fresh lemon juice.
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; recipe notes included)
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. Add water or additional broth as needed to achieve your preferred soup consistency. Stir in the heavy cream to create a creamy texture.
5. 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.
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 the bread into before enjoying with the soup.
Notes
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.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 65 mg