Description
Comforting chicken orzo tomato soup blends Mediterranean flavors into a hearty bowl of warmth. Savory herbs, tender chicken, and plump orzo create a delightful harmony you’ll crave on chilly evenings.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked, shredded chicken
- 1 (28 oz / 794 grams) can crushed tomatoes
- 6 cups chicken broth
- 1 cup uncooked orzo pasta
Vegetables and Aromatics:
- 1 medium yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 cups baby spinach or chopped kale (optional)
Herbs, Spices, and Seasonings:
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- Juice of ½ lemon
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish
- Grated Parmesan, for serving (optional)
Instructions
- Warm olive oil in a capacious soup vessel over moderate heat. Introduce diced onion, carrot, and celery, gently sautéing until ingredients become tender and translucent, approximately 5-6 minutes.
- Incorporate minced garlic and aromatic herbs, including basil, oregano, and optional crushed red pepper flakes. Allow flavors to bloom for approximately 60 seconds.
- Pour in crushed tomatoes and rich chicken broth, elevating the mixture to a gentle simmer. This foundational liquid will create a robust flavor profile for the soup.
- Sprinkle uncooked orzo into the simmering liquid, reducing heat and allowing pasta to cook slowly. Stir periodically to prevent sticking, ensuring orzo becomes perfectly tender in about 9-11 minutes.
- Gently fold shredded chicken into the developing soup, allowing proteins to integrate seamlessly with the tomato base.
- Introduce leafy greens like spinach or kale, letting them wilt gracefully into the soup’s texture. Continue cooking briefly to harmonize temperatures and flavors.
- Brighten the soup’s complexity with a splash of fresh lemon juice. Season judiciously with salt and freshly cracked black pepper to balance the overall taste.
- Ladle the aromatic soup into serving bowls, optional garnishing with fresh herb sprigs and delicate Parmesan cheese shavings for an elegant finish.
Notes
- Swap chicken with tofu or chickpeas for a vegetarian version that maintains the protein-rich profile of the original recipe.
- Experiment with different orzo alternatives like quinoa or small pasta shapes for gluten-free or texture-varied options.
- Boost nutritional value by adding extra vegetables like zucchini or bell peppers during the sautéing stage for increased depth and vitamins.
- Control sodium levels by using low-sodium chicken broth and reducing additional salt, making the soup heart-friendly and suitable for restricted diets.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg