Creamy Tomato Chicken Orzo Soup

Creamy Tomato Chicken Orzo Soup

Hearty chicken orzo soup featuring tender chicken, creamy tomato broth, and aromatic Italian seasoning, perfect for a comforting meal.

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Prep Time 35 minutes mins

Total Time 35 minutes mins

Course Soup

Servings 6

Calories 450 kcal

Ingredients

  

• 2 tablespoons DeLallo Private Reserve Extra 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

Instructions

 

• Heat the olive oil in a soup pot over medium high heat. Add the garlic; sauté for 1-2 minutes until soft and fragrant but not browned.
• Add the tomato paste and Italian seasoning; cook until it becomes caramelized and turns a deep red color, about 5 minutes.
• Add the broth gradually, stirring until the mixture incorporates into a smooth liquid. Season with salt to taste.
• Add the orzo and bring to a simmer for about 10 minutes until the orzo is soft. Add 1-2 cups of water if needed for desired consistency. Stir in heavy cream.
• Add the cooked chicken and a generous squeeze of lemon juice, simmering for 2 minutes until heated through.
• Serve hot, optionally topped with Parmesan, herbs, red pepper flakes, and crusty bread.

Notes

– Use a good quality chicken broth for the best flavor.
– Don’t skip caramelizing the tomato paste; it adds depth.
– Adjust water and cream for your perfect soup consistency.
– A squeeze of lemon juice at the end brightens all the flavors.

Allergens: Milk, Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword chicken orzo soup

The technique that makes it

The foundation of this creamy tomato chicken orzo soup lies in building layers of flavor and achieving the perfect orzo texture. Starting with good quality olive oil and sautéing the garlic until fragrant, but not browned, is crucial. Browning garlic can introduce a bitter taste, which is undesirable in a creamy soup. Next, the tomato paste is cooked for a minute or two. This step, known as ‘blooming’ the tomato paste, intensifies its flavor, reduces its raw acidity, and deepens its color, transforming it from a paste into a rich, savory base. Adding Italian seasoning at this stage also allows its aromatics to bloom in the warm oil. The chicken broth then deglazes the pan, picking up all those flavorful bits. When adding the orzo, it’s important to cook it directly in the simmering broth. Orzo, being a small pasta, will release starches as it cooks, which naturally thickens the soup and contributes to its creamy consistency without the need for a separate roux. Adding the orzo too early can lead to overcooked, mushy pasta, while adding it too late might result in undercooked pasta. The goal is to cook it until al dente, meaning it has a slight bite. Finally, incorporating the heavy cream at the end, off the direct heat or on very low heat, prevents it from curdling or separating, ensuring a smooth, velvety finish.

Troubleshooting

• Problem: Soup is too thin. Fix: Simmer the soup uncovered for a few extra minutes to allow some liquid to evaporate. Alternatively, you can create a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering soup until thickened.
• Problem: Orzo is mushy. Fix: This usually happens from overcooking. To prevent this in the future, add the orzo closer to the end of the cooking time, ensuring it cooks for the minimum time recommended on the package, or until just al dente. If the soup is already made with mushy orzo, there’s no easy fix other than starting over, but you can try to mask the texture by adding more shredded chicken or vegetables.
• Problem: Soup is too salty. Fix: If the broth was particularly salty, you can try to dilute the soup by adding more unsalted chicken broth or water. Adding a starchy element like a small amount of cooked rice or a potato, and then simmering for a bit, can also help absorb excess salt.
• Problem: Cream has curdled. Fix: This can happen if the cream is added to boiling soup. To fix this, remove the soup from the heat immediately and whisk vigorously. Sometimes, adding a small amount of extra liquid or a tiny bit more cream can help emulsify it. For future reference, always temper the cream or add it to a gently simmering soup.

Substitutions

• Chicken: Instead of rotisserie chicken, you can use boneless, skinless chicken breasts or thighs. Poach them in water or broth until cooked through, then shred or dice them. This will add a slightly different flavor profile but will work well.
• Orzo: Small pasta shapes like ditalini, acini di pepe, or even broken spaghetti can be used. Adjust the cooking time according to the pasta’s package directions, as different shapes absorb liquid and cook at different rates.
• Heavy Cream: For a lighter version, you can substitute half-and-half. The soup will be less rich but still creamy. Coconut milk (full-fat) can also be used for a dairy-free option, though it will impart a subtle coconut flavor.
• Chicken Broth: Vegetable broth can be used for a vegetarian or vegan adaptation (if chicken is omitted). Ensure it’s a good quality, low-sodium broth to control the saltiness.

Pro tips

• Use a good quality chicken broth for the best flavor.
• Don’t skip caramelizing the tomato paste; it adds depth.
• Adjust water and cream for your perfect soup consistency.
• A squeeze of lemon juice at the end brightens all the flavors.

Enjoy this comforting and flavorful chicken orzo soup. It’s a delightful meal that’s sure to become a family favorite. Try serving with garlic bread for dipping!

Try this next: Juicy Chicken Meatballs with Peppers & Orzo

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