Description
This hearty and comforting soup combines tender chicken, savory crushed tomatoes, and orzo pasta with aromatic herbs and vegetables. Perfect for a cozy dinner or make-ahead lunch, topped with fresh herbs and optional Parmesan.
Ingredients
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4 teaspoons olive oil, divided
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1 pound boneless skinless chicken breasts, cut into ¾-inch pieces
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¼ teaspoon kosher salt
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¼ teaspoon ground black pepper
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½ yellow onion, chopped
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3 carrots, sliced into half-circles
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3 cloves garlic, minced
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1 teaspoon ground oregano
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¼ teaspoon red pepper flakes (adjust to taste)
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1 (28-ounce) can crushed tomatoes
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5 cups chicken broth
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1 cup orzo pasta
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3 tablespoons minced flat-leaf parsley
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4 basil leaves, thinly sliced
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Grated Parmesan cheese, for serving (optional)
Instructions
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In a large pot or Dutch oven, heat 2 teaspoons olive oil over medium-high heat. Add chicken, season with salt and pepper, and cook until browned and just cooked through. Remove from the pot and set aside.
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Add remaining 2 teaspoons olive oil to the pot. Sauté chopped onion and carrots for 4–5 minutes, until softened.
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Stir in garlic, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
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Pour in crushed tomatoes and chicken broth. Bring to a boil.
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Stir in orzo pasta and return cooked chicken to the pot. Reduce heat and simmer for 10–12 minutes, or until orzo is tender and chicken is fully cooked.
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Stir in fresh parsley and basil just before serving.
- Serve hot, topped with grated Parmesan cheese if desired.
Notes
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For extra flavor, sauté the chicken with a bit of garlic powder or Italian seasoning.
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Leftovers thicken over time as the orzo absorbs liquid—add extra broth when reheating.
- You can substitute shredded rotisserie chicken for a faster prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American