Description
This comforting soup brings together tender shredded chicken, orzo pasta, and a rich tomato broth with plenty of herbs and veggies. It’s hearty enough for dinner, light enough for lunch, and comes together in just about 40 minutes — perfect for busy weeknights or make-ahead meals.
Ingredients
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1 tablespoon olive oil
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1 medium yellow onion, diced
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2 carrots, peeled and sliced
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2 celery stalks, diced
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3 garlic cloves, minced
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1/2 teaspoon crushed red pepper flakes (optional)
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1 (28 oz) can crushed tomatoes
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6 cups chicken broth
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1 cup uncooked orzo pasta
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2 cups cooked, shredded chicken
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2 cups baby spinach or chopped kale (optional)
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Juice of 1/2 lemon
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Salt and black pepper, to taste
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Fresh basil or parsley, for garnish
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Grated Parmesan, for serving (optional)
Instructions
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Sauté the veggies:
In a large soup pot or Dutch oven, heat olive oil over medium heat. Add onion, carrot, and celery. Sauté for 5–6 minutes until softened. Add garlic and cook 1 minute more. -
Add herbs and tomato base:
Stir in basil, oregano, and crushed red pepper flakes (if using). Add the crushed tomatoes and chicken broth. Bring to a gentle boil. -
Cook the orzo:
Stir in uncooked orzo. Reduce heat and simmer for about 10 minutes, stirring occasionally, until orzo is tender. -
Add chicken and greens:
Add shredded chicken and spinach or kale (if using). Cook another 3–5 minutes, just until greens are wilted and chicken is heated through. -
Finish and serve:
Stir in lemon juice and season to taste with salt and pepper. Serve hot, topped with fresh herbs and Parmesan if desired.
Notes
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Want to save time? Use rotisserie chicken.
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Orzo can absorb broth over time — add a splash of water or broth when reheating leftovers.
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For a vegetarian version, skip the chicken and use veggie broth + white beans.