Chicken Orzo Tomato Soup
Chicken Orzo Tomato Soup
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
- parmesan, herbs, red pepper flakes, and lemon for serving
- bread for serving
- pesto for serving (optional – recipe in notes)
Instructions
- 1
Heat the olive oil in a soup pot over medium high 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; cook until it becomes caramelized and turns a deep red color, about 5 minutes.
- 3
Add the broth 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 broth 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 about 10 minutes until the orzo is soft. If needed, add a cup more of water and/or broth to get your desired consistency. Stir in heavy cream.
- 5
Add the chicken and squeeze in a bunch 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 bread in before dunking in the soup.
