Best Chicken Orzo Tomato Soup
Cozy Chicken Orzo Tomato Soup with tender chicken bites, hearty carrots and onions, crushed tomatoes, and silky orzo pasta finished with fresh basil and parsley for a bright, comforting bowl.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
Ingredients
1 pound boneless skinless chicken breasts, cut into ¾-inch pieces
4 teaspoons olive oil, divided
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
½ yellow onion, chopped
3 medium carrots, cut into half-circles
3 cloves garlic, minced
1 teaspoon dried oregano
¼ teaspoon red pepper flakes (adjust to taste)
1 (28-ounce) can crushed tomatoes
5 cups chicken broth
1 cup uncooked orzo pasta
3 tablespoons minced flat-leaf parsley
4 fresh basil leaves, thinly sliced
Grated Parmesan cheese, for serving (optional)
Instructions
1. Heat 2 teaspoons olive oil in a large saucepan over medium-high heat. Add chicken pieces, salt, and pepper and sauté until just cooked through, about 5 minutes. Transfer to a bowl, cover, and keep warm.
2. Reduce heat to medium. Add remaining 2 teaspoons oil, onion, and carrots. Cook until softened, about 5 minutes.
3. Stir in garlic, oregano, and red pepper flakes and cook 1 minute until fragrant.
4. Pour in crushed tomatoes and chicken broth. Bring to a boil, then simmer for 20 minutes, stirring occasionally.
5. Stir in orzo and cook about 10 minutes, stirring and scraping the bottom to prevent sticking, until tender.
6. Add the chicken back to the pot along with parsley and basil. Stir gently and heat through.
7. Serve hot with grated Parmesan if desired.
Notes
Orzo can thicken the soup as it sits—add a splash of broth when reheating.
For extra brightness, add a squeeze of lemon just before serving.
Leftovers keep well in the fridge for up to 4 days.
Find it online: https://www.musttryrecipe.com/chicken-orzo-tomato-soup/