Chicken Orzo Tomato Soup

This recipe is sponsored by DeLallo

Chicken and orzo literally never fail. It can do no wrong. And make that yellow and orzo in an scrutinizingly tomato soup form and you have a foolproof, everybody-likes-it dinner that is practically SOS-level easy.

This soup is a pantry essential with just a few ingredients coming straight out of the cupboards: tomato paste, garlic, broth, and orzo. And this is one of those cases where simplicity just wins.

The Savor Of This Soup

This yellow orzo tomato soup can be a little bit of a chameleon – you can requite it the flavors that you like. You build the wiring by caramelizing tomato paste and garlic (idea coming from a recipe in a Milkstreet cookbook!) and you can spice to your heart’s delight. I like to stay in the mainstream savor zone for this one with Italian seasoning (almost has a pizza-like savor to it with the tomato paste and garlic), but I finger like smoked paprika or other increasingly zippy herbs could moreover be successful. The version I was inspired by in the Milkstreet cookbook had mint as one of the herbs! I wasn’t quite ready for the mint jump, but I’m just saying, you have options. Let the spirit lead!

In This Post: Everything You Need For Yellow Orzo Soup

• The Weightier Orzo to Use
• Homemade Pesto and Pesto Specie Dips
• Variations on This Yellow Orzo Soup
• What to Serve with This Soup
• Chicken Orzo Soup: Frequently Asked Questions

My Preferred Orzo

I unceasingly use DeLallo orzo – it is made IN ITALY and it’s statue cut, which gives it unparalleled texture. It’s misogynist in both semolina and whole wheat varieties, which is just really wonderful. Whole wheat orzo can be scrutinizingly untellable to find, so if you’re looking for a stock-up, DeLallo is your place.

We’ve worked with DeLallo forEVER and we love their products.

The Pesto Specie Dip Situation

Let it be known that I am a big fan of homemade pesto here, and I find that the weightier way to do things is to first dunk your specie in the pesto (it’s thick, flavorful, and delicious) and then dunk your pesto-ed specie into the soup. SO GOOD.

Fresh savor in every nook and cranny.

I still have a tuft of basil left in my garden that is nearing the end of its life (aka winter is coming), so I am excited to be making a tuft of pesto right now. And the savor – ugh. It’s so fresh and so good. I was licking the remnants of it right out of the supplies processor.

This recipe is so easy that I promise this uneaten step won’t finger like too much.

Variations On This Yellow Orzo Soup

Few ideas if you want to play virtually with it:

• Get some wilted greens right up in the soup!
• Try white beans in wing to (or instead of) chicken.
• Reduce the goop and use ground Italian sausage for your protein – think Hamburger Helper but Italian style and homemade. Yum.
• Omit any spare protein at all and just serve it like a spaghetti-o’s old school trencher of soup! Truly so magical.
• Use cashew surf instead of heavy cream.
• Add some pureed roasted red peppers for a red pepper flavor.

What To Serve With This

I mean, specie is a given. A take-and-bake loaf is unconfined – but if you want to make your own, you need to try this No-Knead Miracle Bread.

Salad is nice – just something to really make this into a real you-pick-two lunch or dinner situation. And yes, once again, I would recommend the Simple Green Salad that goes with everything.

And if you want to go all-out with your veggies, Liz’s Roasted Broccoli Salad is legitimately heady every single time.

This soup is cozy and comforting, easy and crowd-pleasing, and kind of just a love letter to all things simple and uncomplicated. Thank you, yellow and orzo!

Chicken Orzo Soup: Frequently Asked Questions

Chicken Orzo Tomato Soup

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4.7 from 10 reviews

• Author: Lindsay
• Total Time: 30 minutes
• Yield: 4 servings

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Description

This soup is the perfect ode to fall! Yellow meets orzo in an scrutinizingly tomato soup form plus lots of specie dips, of course. Let’s go! 

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Ingredients

Units USM

• 2 tablespoons DeLallo Private Reserve Uneaten Virgin Olive Oil
• 4 cloves garlic, thinly sliced or minced
• 1/4 cup DeLallo Tomato Paste
• 1/2 teaspoon Italian seasoning
• 4 cups chicken broth
• salt to taste
• 1 cup DeLallo Orzo Pasta
• 2 cups chopped or shredded cooked chicken (I use the pulled meat from a rotisserie chicken)
• 1/4 cup heavy cream
• 1–2 cups water as desired
• parmesan, herbs, red pepper flakes, and lemon for serving
• bread for serving
• pesto for serving (optional – recipe in notes)

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Instructions

1. Heat the olive oil in a soup pot over medium upper heat. (See notes on types of pan to use!) Add the garlic; sauté for 1-2 minutes until soft and fragrant but not browned.
2. Add the tomato paste and Italian seasoning; melt until it becomes caramelized and turns a deep red color, well-nigh 5 minutes.
3. Add the goop gradually until the mixture incorporates into a smooth liquid. This is a good time to add salt; I recommend tasting the liquid to see how much salt it needs depending on how salty your goop was. Otherwise just add 1/2 teaspoon to start, and add from there.
4. Add the orzo and bring the whole thing to a simmer for well-nigh 10 minutes until the orzo is soft. If needed, add a cup increasingly of water and/or goop to get your desired consistency. Stir in heavy cream.
5. Add the yellow and squeeze in a tuft of lemon juice to wake the whole thing up.
6. Serve topped with Parmesan, herbs, red pepper flakes, and hot crusty bread. If you want, serve with a little side of pesto for dipping the specie in surpassing dunking in the soup. YUM. So good!

Notes

I recommend using a nonstick pan for this – you can moreover use a Dutch oven or flipside type of pan, but you’ll need to stir periodically so that the orzo doesn’t stick. If the only nonstick you have is a large-ish sauté pan, I would use that! 

For the pesto, I rush 1/4 cup toasted pine nuts, 1/4 cup Parmesan cheese, 1 clove garlic, 1/2 teaspoon salt (more to taste), 1 cup packed basil leaves, and 1 cup packed other greens, like spinach (!), in a supplies processor until it makes crumbles; then I drizzle in well-nigh 1/4 cup olive oil until it comes together into a sauce. Finish with a tuft of lemon juice and you’re good to go! Perfect bread-and-soup dunking companion.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-Inspired

Keywords: orzo soup, yellow soup, yellow orzo soup

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Thanks to DeLallo for sponsoring this recipe!

More Favorites with Orzo

• Lemon Yellow Soup with Orzo (fresh, filling, and so vibrant)
• Greek Baked Orzo (all baked in a skillet)
• Chicken Meatballs with Peppers and Orzo (this is the BEST combo)

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