Chicken Orzo Tomato Soup: A Creamy, Cozy Fall Favorite

Why You’ll Love This Chicken Orzo Tomato Soup

This creamy tomato soup with orzo is the epitome of comfort food, especially during the crisp fall months. It’s an easy fall soup that combines the rich flavors of tomato paste, Italian seasoning, and tender orzo pasta. Using rotisserie chicken soup as a base not only adds depth but also makes the preparation quick and convenient.

Ingredients

• 2 tablespoons extra virgin olive oil (30 ml)

• 4 cloves garlic, thinly sliced or minced

• 1/4 cup tomato paste (60 g)

• 1/2 teaspoon Italian seasoning (1 g)

• 4 cups chicken broth (960 ml)

• Salt to taste (start with 1/2 teaspoon)

• 1 cup orzo pasta (200 g)

• 2 cups cooked chicken, chopped or shredded (280 g)

• 1/4 cup heavy cream (60 ml)

• 1–2 cups water, as needed (240–480 ml)

• Parmesan cheese, fresh herbs, red pepper flakes, and lemon wedges for serving

• Crusty bread for dipping

• Optional pesto (see notes for recipe)

Instructions

1. Sauté Garlic: In a large soup pot over medium-high heat, warm the olive oil. Add the garlic and sauté for 1–2 minutes until fragrant and just softened, without browning.

2. Caramelize Tomato Paste: Stir in the tomato paste and Italian seasoning. Cook for about 5 minutes, stirring often, until the tomato paste darkens in color and becomes caramelized.

3. Add Broth: Gradually whisk in the chicken broth, stirring until the mixture is smooth. Taste and add salt as needed based on the saltiness of your broth.

4. Cook Orzo: Add the orzo and bring the soup to a simmer. Cook for about 10 minutes until the orzo is tender. Add 1 to 2 cups of water or additional broth to adjust the soup’s thickness as desired.

5. Incorporate Chicken and Cream: Lower the heat and stir in the heavy cream, followed by the shredded or chopped chicken. Squeeze in fresh lemon juice to brighten the flavors.

6. Serve: Serve the soup hot, topped with grated Parmesan, fresh herbs, and red pepper flakes. Accompanied with hot, crusty bread, and for extra flavor, a dollop of pesto for dipping.

Tips for the Perfect Soup

• Rotisserie Chicken: Using rotisserie chicken adds depth and saves time.

• Orzo Cooking: Be mindful not to overcook the orzo; it should be tender but not mushy.

• Adjusting Thickness: If the soup is too thick, add more broth or water to reach the desired consistency.

Serving Suggestions

• Bread Pairing: Serve with crusty bread or garlic toast to soak up the delicious broth.

• Salad Side: A simple green salad with a light vinaigrette complements the richness of the soup.Salt & Lavender+1Southern Living+1

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. Freeze for up to 3 months.

• Reheating: Thaw overnight in the refrigerator if frozen. Reheat on the stovetop over medium heat, stirring occasionally, until heated through.

FAQs

Can I use a different type of pasta?

Yes, small pasta shapes like ditalini or small shells can be used as substitutes for orzo.

Is there a dairy-free alternative to heavy cream?

Absolutely. Coconut milk or a plant-based cream can be used to achieve a creamy texture without dairy.

Can I add vegetables to this soup?

Certainly. Spinach, kale, or diced zucchini can be added for extra nutrition and flavor.

This creamy tomato soup with orzo is a delightful addition to your collection of easy fall soups. Its rich flavors and comforting ingredients make it a go-to rotisserie chicken soup for chilly evenings.

Chicken Orzo Tomato Soup: A Creamy, Cozy Fall Favorite

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• Author: Olivia Hartwellen
• Total Time: 30 minutes
• Yield: 4–6 servings 1x

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Description

Chicken Orzo Tomato Soup is a creamy and cozy fall favorite that combines the richness of caramelized tomato paste, tender orzo pasta, and shredded rotisserie chicken in a comforting broth. This quick and flavorful soup is perfect for busy weeknights or chilly autumn days.

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Ingredients

Scale 1x2x3x

• 2 tablespoons extra virgin olive oil

• 4 cloves garlic, thinly sliced or minced

• 1/4 cup tomato paste

• 1/2 teaspoon Italian seasoning

• 4 cups chicken broth

• Salt to taste (start with 1/2 teaspoon)

• 1 cup orzo pasta

• 2 cups cooked chicken, chopped or shredded

• 1/4 cup heavy cream

• 1–2 cups water, as needed

• Parmesan cheese, for topping

• Fresh herbs, red pepper flakes, and lemon wedges for serving

• Crusty bread for dipping

• Optional: pesto for extra flavor

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Instructions

1. Sauté Garlic: In a large pot over medium-high heat, warm olive oil. Add garlic and cook for 1–2 minutes until fragrant but not browned.

2. Caramelize Tomato Paste: Stir in tomato paste and Italian seasoning. Cook for 5 minutes, stirring often, until paste darkens and thickens.

3. Add Broth: Gradually whisk in chicken broth until smooth. Taste and adjust salt.

4. Cook Orzo: Add orzo and bring to a simmer. Cook for 10 minutes, or until tender. Add water to adjust thickness as needed.

5. Add Chicken and Cream: Reduce heat and stir in cream and chicken. Squeeze in lemon juice to brighten flavor.

6. Serve: Ladle into bowls. Garnish with Parmesan, herbs, and red pepper flakes. Serve with crusty bread and optional pesto.

Notes

Rotisserie chicken adds deep flavor and convenience.

Use coconut milk or a plant-based alternative for dairy-free version.

Add spinach or zucchini for extra veggies.

Orzo cooks fast—monitor to avoid mushiness.

Adjust with extra broth or water for your preferred consistency.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-Inspired / American

Keywords: chicken orzo soup, tomato soup with orzo, creamy fall soup, rotisserie chicken soup, weeknight dinner, cozy soup recipe, tomato orzo, easy autumn recipes, comfort food, Italian tomato soup