Description

Description: A hearty and comforting soup combining tender chicken, al dente orzo pasta, and a rich tomato base, seasoned with aromatic herbs and spices. Perfect for cozy dinners or meal prep.

Ingredients

4 teaspoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into ¾-inch pieces
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
½ yellow onion, chopped
3 carrots, sliced into half-circles
3 cloves garlic, minced
1 teaspoon ground oregano
¼ teaspoon red pepper flakes (adjust to taste)
1 (28-ounce) can crushed tomatoes
5 cups chicken broth
1 cup orzo pasta
3 tablespoons minced flat-leaf parsley
4 basil leaves, thinly sliced

Grated Parmesan cheese, for serving (optional)

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Instructions

Heat 2 teaspoons of olive oil in a large saucepan over medium-high heat. Add the chicken, salt, and pepper. Sauté until the chicken is just cooked through. Transfer the chicken to a bowl, cover with foil, and keep warm.
In the same saucepan, add the remaining 2 teaspoons of olive oil. Add the chopped onion and sliced carrots. Cook until the vegetables begin to soften, about 5 minutes.
Add the minced garlic, ground oregano, and red pepper flakes to the saucepan. Cook for 1 minute until fragrant.
Stir in the crushed tomatoes and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.
Add the orzo pasta to the saucepan. Cook until the orzo is tender, about 10 minutes. Stir occasionally to prevent sticking.
Return the cooked chicken to the saucepan. Add the minced parsley and sliced basil. Stir to combine.

Serve the soup hot, topped with grated Parmesan cheese if desired

Notes

For a richer flavor, consider using homemade chicken broth.

If preparing ahead, cook the orzo separately and add it to the soup when reheating to prevent it from becoming too soft.

Adjust the amount of red pepper flakes to control the soup’s spiciness.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean