This Chicken Orzo Tomato Soup is warm, cozy, and perfect for when I need a comforting bowl of something nourishing and flavorful. With tender chicken, tiny orzo pasta, and a rich tomato base, this soup is hearty enough to be a full meal while still being light and easy to digest. It’s one of my go-to recipes for chilly days or when I want a quick and wholesome dinner.
Why You’ll Love This Recipe
I love this soup because it comes together quickly, uses simple pantry staples, and always tastes like it’s been simmering for hours. The orzo adds just the right amount of heartiness, the chicken brings protein, and the tomato broth is tangy, savory, and satisfying. It’s great for weeknights, leftovers, and even meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked chicken breast or thighs (shredded or diced)
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Orzo pasta
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Olive oil
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Onion (chopped)
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Garlic (minced)
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Carrots (diced)
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Celery (diced)
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Crushed tomatoes or tomato puree
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Chicken broth
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Dried basil and oregano
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Salt and pepper
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Fresh parsley (for garnish)
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Optional: red pepper flakes for a little heat, grated parmesan for serving
Directions
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I heat olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery for 5–7 minutes until softened.
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I add the garlic and cook for another 30 seconds until fragrant.
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I stir in the crushed tomatoes, chicken broth, basil, oregano, salt, and pepper, and bring it to a simmer.
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I add the orzo and cook according to the package directions (usually 8–10 minutes), stirring occasionally.
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Once the orzo is almost done, I stir in the cooked chicken and let everything simmer for another few minutes to heat through.
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I taste and adjust seasoning, then serve it hot, garnished with parsley and optional parmesan or red pepper flakes.
Servings and timing
This recipe makes about 4–6 servings. It takes around 10 minutes to prep and 25 minutes to cook, so it’s usually ready in about 35 minutes total.
Variations
Sometimes I add spinach or kale at the end for extra greens. When I want a creamy twist, I stir in a splash of heavy cream or half-and-half. I’ve also used rotisserie chicken to make it even faster, and swapped in rice or small pasta shells if I’m out of orzo.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. The orzo can absorb some of the broth as it sits, so I add a splash of extra broth or water when reheating. I reheat it gently on the stove or in the microwave until hot.
FAQs
Can I use raw chicken in this soup?
Yes, I’ve made it with raw chicken breast by adding it to the simmering broth before the orzo, letting it cook for 15–20 minutes, then shredding it and returning it to the pot.
Can I freeze this soup?
Yes, but I recommend freezing it without the orzo. I cook and add fresh orzo when reheating so it doesn’t get mushy.
What’s a good substitute for orzo?
I’ve used ditalini, small shells, rice, or even quinoa. Just adjust the cooking time based on the grain or pasta you choose.
Is this soup spicy?
Not by default, but I like adding red pepper flakes or a dash of hot sauce if I want a little heat.
Can I make this vegetarian?
Yes, I skip the chicken, use vegetable broth, and add white beans or chickpeas for protein. It’s still delicious and hearty.
Conclusion
Chicken Orzo Tomato Soup is a simple, feel-good meal that’s full of flavor and comfort. It’s quick to prepare, easy to customize, and just the kind of cozy dish I like to curl up with on a chilly day. Whether I make it for dinner or lunch the next day, it always hits the spot.
