Chicken Orzo Tomato Soup (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
1 medium yellow onion, diced
03 -
2 carrots, peeled and sliced
04 -
2 celery stalks, diced
05 -
3 garlic cloves, minced
06 -
1 teaspoon dried basil
07 -
1 teaspoon dried oregano
08 -
1/2 teaspoon crushed red pepper flakes (optional)
09 -
1 (28 oz) can crushed tomatoes
10 -
6 cups chicken broth
11 -
1 cup uncooked orzo pasta
12 -
2 cups cooked, shredded chicken
13 -
2 cups baby spinach or chopped kale (optional)
14 -
Juice of 1/2 lemon
15 -
Salt and black pepper, to taste
16 -
Fresh basil or parsley, for garnish
17 -
Grated Parmesan, for serving (optional)
# Instructions:
01 -
Heat olive oil over medium heat in a large soup pot or Dutch oven. Add onion, carrot, and celery, and sauté for 5–6 minutes until softened. Add minced garlic and cook for 1 minute.
02 -
Stir in dried basil, oregano, and crushed red pepper flakes (if using). Add the crushed tomatoes and chicken broth. Bring to a gentle boil.
03 -
Stir in uncooked orzo pasta. Reduce heat and simmer for about 10 minutes, stirring occasionally, until orzo is tender.
04 -
Add shredded chicken and spinach or kale (if using). Cook for another 3–5 minutes, until the greens are wilted and the chicken is heated through.
05 -
Stir in lemon juice and season to taste with salt and black pepper. Serve hot, garnished with fresh herbs and Parmesan if desired.
# Notes:
01 -
Orzo can absorb broth over time. Add a splash of water or broth when reheating leftovers.
02 -
For a vegetarian version, skip the chicken and use veggie broth with white beans.
03 -
Save time by using rotisserie chicken for the shredded chicken.