Chicken Orzo Tomato Soup

Name: Chicken Orzo Tomato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
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 (I use the pulled meat from a rotisserie chicken); 1/4 cup heavy cream; 1–2 cups water as desired; parmesan, herbs, red pepper flakes, and lemon for serving; bread for serving; pesto for serving (optional – recipe in notes)

Prep 10m

Cook 20m

Total 30m

This chicken orzo tomato soup is a comforting and hearty dish that is perfect for any night of the week. The combination of juicy chicken, savory orzo pasta, and rich tomato broth creates a flavorful and satisfying meal. Serve with crusty bread and a dollop of pesto for an extra special touch.

Orzo Soup

Chicken Soup

Chicken Orzo Soup

pinchofyum.com

Ingredients

(Servings: 4)

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

1 cup DeLallo Orzo Pasta

2 cups chopped or shredded cooked chicken (I use the pulled meat from a rotisserie chicken)

1–2 cups water as desired

parmesan, herbs, red pepper flakes, and lemon for serving

pesto for serving (optional – recipe in notes)

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories

466kcal

23%
Fat

18g

27%
Saturated Fat

6g

30%
Carbohydrates

40g

13%
Fiber

4g

16%
Sugar

7g

14%
Protein

30g

60%
Cholesterol

80mg

26%
Sodium

1,050mg

43%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

I recommend using a nonstick pan for this – you can also use a Dutch oven or another type of pan, but you’ll need to stir periodically so that the orzo doesn’t stick. If the only nonstick you have is a large-ish sauté pan, I would use that!

For the pesto, I blitz 1/4 cup toasted pine nuts, 1/4 cup Parmesan cheese, 1 clove garlic, 1/2 teaspoon salt (more to taste), 1 cup packed basil leaves, and 1 cup packed other greens, like spinach (!), in a food processor until it makes crumbles; then I drizzle in about 1/4 cup olive oil until it comes together into a sauce. Finish with a bunch of lemon juice and you’re good to go! Perfect bread-and-soup dunking companion.

Chicken Orzo Tomato Soup

Ingredients

Steps

Nutrition Facts

Notes

Comments