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Chicken Orzo Tomato Soup

Bowl of Chicken Orzo Tomato Soup garnished with fresh basil and served with crusty bread

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This comforting Chicken Orzo Tomato Soup combines tender chicken, orzo pasta, and vegetables in a flavorful tomato broth. One-pot meal perfect for cozy dinners.

Ingredients

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  • 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)
  • 6 cups chicken broth
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 cup orzo pasta
  • 2 cups cooked chicken, shredded
  • 2 cups fresh spinach
  • Salt and black pepper to taste
  • Fresh basil or parsley for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
  2. Add the garlic, oregano, thyme, and red pepper flakes (if using) and cook for another minute until fragrant.
  3. Pour in the chicken broth and diced tomatoes (with their juice). Bring to a boil, then reduce heat and simmer for 10 minutes.
  4. Add the orzo pasta and cook for 8-10 minutes (check package directions), stirring occasionally until al dente.
  5. Stir in the shredded chicken and fresh spinach and cook until the spinach has wilted, about 2-3 minutes.
  6. Season with salt and black pepper to taste.
  7. Ladle the soup into bowls and garnish with fresh basil or parsley before serving.

Notes

  • The orzo will continue to absorb liquid as it sits, so the soup may thicken over time. Add more broth when reheating if needed.
  • If you plan to freeze the soup, cook the orzo separately and add it when reheating to prevent it from becoming mushy.
  • Use rotisserie chicken for a quick shortcut. For extra flavor, add a Parmesan cheese rind to the soup while simmering.
  • For a creamier soup, add a splash of heavy cream or half-and-half at the end.

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