Chicken Orzo Tomato Soup

Chicken Orzo Tomato Soup is one of those recipes that saves dinner when you need something comforting but don’t want to spend hours in the kitchen. It’s packed with tender chicken, hearty orzo pasta, and a rich tomato broth that warms you from the inside out. I love making this when the weather turns cold or when I need a meal that feels like a hug in a bowl.

There’s something magical about a soup that comes together in one pot and fills your whole house with the most amazing aroma. I first made this Chicken Orzo Tomato Soup on a chilly Sunday afternoon when I had leftover rotisserie chicken in the fridge and wasn’t sure what to do with it. The combination of the sweet tomatoes, fragrant herbs, and tiny orzo pasta turned out to be pure comfort food gold. It’s become my go-to recipe for busy weeknights because it’s so easy to throw together, and my family always asks for seconds. The best part is how the orzo soaks up all that delicious broth, making every spoonful satisfying and filling.

What You’ll Need to Make This Comforting Soup

I always start with fresh vegetables for the best flavor, but honestly, this soup is forgiving enough that you can use what you have on hand. The key is building those layers of flavor from the start. You’ll need a large 6-8 quart pot or Dutch oven for this recipe.

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional, but I love the subtle kick)
• 6 cups chicken broth (use low-sodium if you want more control over the salt)
• 1 (28-ounce) can diced tomatoes, undrained
• 1 cup orzo pasta
• 2 cups cooked chicken, shredded (rotisserie chicken is my secret shortcut)
• 2 cups fresh spinach
• Salt and black pepper to taste
• Fresh basil or parsley for garnish

Pro tip: I prefer using rotisserie chicken because it’s already seasoned and saves me so much time. If you’re cooking chicken from scratch, season it well with salt, pepper, and a bit of garlic powder for extra flavor.

How to Make the Best Chicken Orzo Tomato Soup

I recommend taking your time with the first few steps because that’s where all the flavor builds. Don’t rush the vegetables, they need time to soften and sweeten. Trust me, it makes all the difference in the final bowl.

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Once it’s shimmering, add the chopped onion, diced carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. You’ll know they’re ready when your kitchen starts smelling amazing.

Step 2: Add the minced garlic, oregano, thyme, and red pepper flakes if you’re using them. Stir constantly for about 1 minute until the garlic is fragrant but not browned. Be careful here because garlic can burn quickly and turn bitter.

Step 3: Pour in the chicken broth and the entire can of diced tomatoes with all their juice. The tomato juice adds so much flavor, so don’t drain it. Bring everything to a boil, then reduce the heat to maintain a gentle simmer. Let it cook for 10 minutes so all those flavors can meld together beautifully.

Step 4: Add the orzo pasta and cook for 8-10 minutes (check package directions), stirring occasionally until it’s al dente. Stir every few minutes to prevent the orzo from sticking to the bottom. The pasta will absorb some of the broth and release starch, which naturally thickens the soup.

Step 5: Stir in the shredded chicken and fresh spinach. Cook for 2-3 minutes until the spinach has completely wilted and the chicken is heated through. The spinach adds a pop of color and sneaks in some extra nutrition.

Step 6: Taste and season with salt and black pepper. Start with a small amount because you can always add more, but you can’t take it away. I usually add about 1/2 teaspoon of each, but it depends on your broth’s sodium level.

Step 7: Ladle the hot soup into bowls and garnish with fresh basil or parsley right before serving. The fresh herbs add a bright flavor that really makes the soup shine.

Perfect Pairings for Your Soup Bowl

This Chicken Orzo Tomato Soup is hearty enough to be a meal on its own, but pairing it with the right sides takes it to the next level.

Crusty Garlic Bread: There’s nothing better than dipping warm, buttery bread into this tomato-based soup. The crispy edges soak up the broth perfectly, and the garlic complements the Italian-inspired flavors.

Simple Green Salad: A crisp salad with a light vinaigrette adds freshness and balances the richness of the soup. I love using mixed greens, cucumber, and a lemon dressing for a bright contrast.

Grilled Cheese Sandwich: This classic combo never gets old. The melty cheese and crispy bread are the perfect sidekick to the best sides for Chicken Orzo Tomato Soup, especially on cold days when you want maximum comfort.

Roasted Vegetables: If you want to make this a more substantial meal, serve it with roasted zucchini, bell peppers, or Brussels sprouts. The caramelized edges add a nice texture contrast to the smooth soup.

More Comforting Soup Recipes You’ll Love

When the weather turns chilly, nothing beats a warm bowl of homemade soup. This Chicken Orzo Tomato Soup pairs beautifully with other hearty comfort classics that bring cozy flavors to your table. For more Italian-inspired soup options, try the rich and satisfying Italian Lasagna Soup or the creamy, indulgent Best White Lasagna Soup, both featuring similar tomato or cream-based broths with pasta.

If you love chicken soup varieties, explore the warming Marry Me Chicken Soup Recipe with its sun-dried tomato and cream base, or the lighter Best Crockpot Lemon Chicken Soup for a bright citrus twist. The Chicken Pastina Soup offers similar comfort with even smaller pasta, perfect for when you want something extra cozy. Round out your soup rotation with the protein-packed Chicken Tortilla Soup Recipe for Mexican-inspired flavors.

Storing Your Leftover Soup

Store your Chicken Orzo Tomato Soup in an airtight container in the refrigerator for up to 4 days. Let it cool completely to room temperature before transferring to avoid condensation. The orzo will continue to absorb liquid as it sits, so the soup will thicken overnight. When you reheat it, just add an extra cup of chicken broth to thin it back out to your desired consistency.

To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual portions in 1-2 minute intervals, stirring between each one. Add a splash of broth or water if it seems too thick.

Pro tip: If you want to freeze this soup, I suggest freezing it without the orzo. The pasta can become mushy when frozen and thawed. Cook fresh orzo when you’re ready to eat and stir it into the reheated soup. The soup base freezes beautifully for up to 3 months in freezer-safe containers.

Your Chicken Orzo Tomato Soup Questions Answered

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