Description
A hearty and cozy one-pot soup featuring tender chicken, tender orzo, and rich tomato broth—brightened with fresh herbs and perfect for a comforting weeknight dinner.
Ingredients
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4 tsp olive oil, divided
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1 lb boneless, skinless chicken breasts, cut into ¾‑inch pieces
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¼ tsp kosher salt
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¼ tsp ground black pepper
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½ yellow onion, chopped
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3 carrots, cut into half‑circles
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3 garlic cloves, minced
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1 tsp ground oregano
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¼ tsp red pepper flakes (adjust to taste)
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1 (28 oz) can crushed tomatoes
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5 cups chicken broth
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1 cup orzo pasta
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3 Tbsp minced flat-leaf parsley
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4 basil leaves, thinly sliced
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Grated Parmesan cheese (optional, for serving)
Instructions
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Heat 2 tsp olive oil over medium-high heat. Add chicken, salt, and pepper; sauté until cooked through (~5–7 minutes). Remove and set aside. In the same pot, add remaining 2 tsp oil. Sauté onion and carrots until softened (~5 minutes).
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Stir in garlic, oregano, and red pepper flakes; cook 1 minute.
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Add crushed tomatoes and chicken broth; bring to boil.
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Reduce heat to a lively simmer; cook 20 minutes.
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Stir in orzo and cook until tender (~10 minutes), stirring to prevent sticking.
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Return chicken to the pot; stir in parsley and basil just before serving.
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Ladle into bowls and top with Parmesan, if desired.
Notes
Orzo may absorb liquid as the soup sits; add broth when reheating.
Omit crushed tomatoes and use diced tomatoes for chunkier texture.
Freeze the soup base without orzo; cook the pasta fresh before serving to avoid mushiness.
- Prep Time: 15 minutes
- Cook Time: 30–40 minutes (20 min simmer + 10 min orzo + setup)
- Category: Soup
- Method: Sauté → Simmer → One‑Pot
- Cuisine: Italian / American