Name: Chicken Orzo Tomato Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American / Mediterranean-Inspired
Ingredients: 4 teaspoons olive oil, divided; 1 pound boneless skinless chicken breasts, cut into ¾-inch pieces; ¼ teaspoon kosher salt; ¼ teaspoon ground black pepper; ½ yellow onion, chopped; 3 carrots, sliced into half-circles; 3 garlic cloves, minced; 1 teaspoon dried oregano; ¼ teaspoon red pepper flakes (adjust to taste); 1 (28 oz) can crushed tomatoes; 5 cups chicken broth; 1 cup orzo pasta; 3 tablespoons minced flat-leaf parsley; 4 basil leaves, thinly sliced; Grated Parmesan cheese, for serving (optional)

Jump to Recipe

Warm, hearty, and full of fresh ingredients, Chicken Orzo Tomato Soup is the ultimate comfort food. Combining tender chunks of chicken, al dente orzo pasta, sweet carrots, aromatic herbs, and a tomato-rich broth, this soup is as satisfying as it is nourishing. Perfect for chilly evenings or meal prepping ahead of a busy week, it’s a flavorful one-pot wonder that feels like a hug in a bowl.

The recipe features simple, wholesome ingredients that come together quickly for a weeknight dinner the whole family will enjoy. With layers of garlic, oregano, and a touch of red pepper flakes, the broth is deeply savory with just the right hint of spice. Finished with fresh parsley, basil, and a sprinkle of Parmesan, it’s a balanced, soul-warming dish that tastes even better the next day.

Why You’ll Love This Recipe

Comforting and Hearty – A cozy, filling soup loaded with protein and pasta.
Easy One-Pot Meal – Everything cooks in one pot for easy prep and cleanup.
Nutritious and Balanced – Includes lean protein, veggies, and carbs all in one.
Customizable Heat – Red pepper flakes add a kick you can adjust to taste.
Meal Prep Friendly – Makes great leftovers for lunch or freezing.

Ingredients

Olive oil
Boneless skinless chicken breasts
Kosher salt
Ground pepper
Yellow onion
Carrots
Garlic
Ground oregano
Red pepper flakes
Crushed tomatoes
Chicken broth
Orzo pasta
Flat-leaf parsley
Basil leaves
Grated Parmesan cheese (optional)

Variations

Use Rotisserie Chicken: Save time by adding pre-cooked shredded chicken.
Add Greens: Stir in spinach or kale at the end for extra nutrients.
Make It Creamy: Add a splash of heavy cream or half-and-half.
Go Vegetarian: Use vegetable broth and skip the chicken. Add chickpeas or white beans.
Lemon Twist: Add fresh lemon juice before serving for brightness.

How to Make the Recipe

Step 1: Sauté the Chicken

Heat 2 teaspoons of olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, then cook until browned and cooked through, about 4–5 minutes. Remove and set aside.

Step 2: Sauté the Vegetables

Add remaining olive oil to the same pot. Sauté onion and carrots for about 5 minutes, until softened. Add garlic, oregano, and red pepper flakes, and cook for 1 minute more.

Step 3: Add Tomatoes and Broth

Pour in the crushed tomatoes and chicken broth. Stir to combine and bring to a boil.

Step 4: Add Orzo

Add orzo pasta and reduce heat to a simmer. Cook uncovered for about 8–10 minutes, or until orzo is al dente.

Step 5: Return Chicken and Finish

Add the cooked chicken back to the pot. Stir in parsley and basil. Taste and adjust seasoning as needed.

Step 6: Serve

Ladle into bowls and top with grated Parmesan cheese, if desired. Serve hot.

Tips for Making the Recipe

Cut chicken into even pieces to ensure even cooking.
Stir the soup occasionally while orzo cooks to prevent sticking.
Use low-sodium broth to control saltiness.
Add more broth if soup thickens too much after sitting.
Fresh herbs add brightness — don’t skip them!

How to Serve

Serve hot with crusty bread, garlic toast, or a light side salad. Garnish with extra Parmesan and fresh herbs for an elegant presentation.

Make Ahead and Storage

Storing Leftovers

Cool the soup and store in airtight containers in the refrigerator for up to 4 days.

Freezing

Freeze in portion-sized containers for up to 3 months. Orzo may soften slightly, but the flavor remains delicious.

Reheating

Reheat on the stovetop over medium heat, adding broth or water to loosen if necessary. Microwave in intervals, stirring occasionally.

FAQs

1. Can I use another pasta besides orzo?

Yes, small pasta like ditalini or small shells work well.

2. Can I use chicken thighs instead of breasts?

Absolutely. Thighs add more richness and remain juicy.

3. How spicy is this soup?

It has a mild kick. Adjust red pepper flakes to your preference.

4. What can I use instead of crushed tomatoes?

You can use canned diced tomatoes blended briefly or tomato puree.

5. Can I use dried herbs instead of fresh?

Yes. Use 1 teaspoon dried parsley and basil each, but fresh adds more flavor.

6. How do I keep the orzo from overcooking?

Cook just until al dente and avoid reheating multiple times.

7. Is this soup gluten-free?

Only if you use gluten-free orzo or pasta.

8. Can I make this in a slow cooker?

Yes. Sauté chicken and veggies first, then add all ingredients except orzo. Cook on low for 6–7 hours. Add orzo in the last 20–30 minutes.

9. What sides go well with this soup?

Garlic bread, Caesar salad, or roasted vegetables pair nicely.

10. Can I add beans to this soup?

Yes. Cannellini or white beans work well for added protein and texture.

Conclusion

Chicken Orzo Tomato Soup is a satisfying, flavorful dish that brings together the best of comfort food and nutritious ingredients. With its rich tomato base, tender chicken, and delicate orzo pasta, it’s a bowl of warmth that’s easy to make and even easier to love. Whether you’re cooking for a family dinner or prepping for the week ahead, this soup is a cozy and delicious choice that never disappoints.