Chicken Orzo Tomato Soup
A comforting and hearty soup packed with tender chicken, vibrant vegetables, and tiny pasta morsels, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 tablespoon Olive oil Can substitute with avocado oil.
- 1 Onion, diced The aromatic foundation of your soup.
- 2 Carrots, diced Adds sweetness and depth.
- 2 stalks Celery, diced Can substitute with parsnips or fennel.
- 2 cloves Garlic, minced Feel free to add more for extra flavor.
- 1 tablespoon Tomato paste Provides a rich tomato flavor.
- 1 pound Boneless, skinless chicken breasts or thighs Thighs provide a richer flavor.
- 4 cups Chicken broth Low-sodium is recommended.
- 1 can (28 oz) Crushed tomatoes Use quality brands for better taste.
- 1 cup Orzo pasta Can substitute with any small pasta.
- 1 teaspoon Dried oregano Fresh is great if available.
- Salt and freshly ground black pepper Essential for seasoning; taste as you go.
- Fresh basil For garnish, optional but recommended.
- Grated Parmesan cheese, optional Adds nuttiness to the soup.
- Splash of red wine vinegar or fresh lemon juice, optional Brightens the soup.
Instructions
Preparation
- Prep your ingredients: Dice the onion, carrots, and celery; mince the garlic, and slice the chicken into bite-sized pieces.
Cooking
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5-7 minutes until softened.
- Add the garlic and tomato paste; stir and let sizzle for another minute.
- Add the bite-sized chicken pieces and brown them on all sides for about 3-4 minutes.
- Pour in the chicken broth and crushed tomatoes; stir to combine.
- Sprinkle in the oregano, salt, and pepper. Bring to a simmer, cover, and let bubble gently for 15-20 minutes.
- If necessary, shred the chicken and return it to the pot.
- Stir in the orzo and let it simmer uncovered for 8-10 minutes until al dente.
- Adjust seasonings and add fresh basil. A splash of lemon juice or vinegar enhances the flavor.
- Ladle into bowls, garnishing with extra basil and Parmesan. Serve with crusty bread.
Notes
Pairs well with fresh crusty bread. Consider adding a dollop of pesto or a drizzle of olive oil before serving. Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 3 months.