Description
A warm and comforting soup made with tender chicken, orzo pasta, and a rich tomato broth. Perfect for chilly days, quick dinners, or easy meal prep.
Ingredients
- 2 cups cooked chicken breast or thighs, shredded or diced
- 3/4 cup orzo pasta
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (28 oz) crushed tomatoes or tomato puree
- 4 cups chicken broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes and grated parmesan cheese for serving
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in crushed tomatoes, chicken broth, basil, oregano, salt, and pepper. Bring to a simmer.
- Add orzo and cook according to package directions, about 8–10 minutes, stirring occasionally.
- Stir in the cooked chicken and simmer for a few more minutes to heat through.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with parsley and optional red pepper flakes or parmesan.
Notes
- Use rotisserie chicken for a quicker prep option.
- Add spinach or kale at the end for extra greens.
- To freeze, store without orzo and add fresh orzo when reheating.
- Substitute orzo with rice, ditalini, or small pasta shells if needed.
- For a creamy version, stir in a splash of cream before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 7g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg
