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This spicy tomato chicken orzo soup is made with shredded chicken, fresh vegetables, Calabrian chilies, and orzo simmered in a rich, creamy tomato broth. It’s hearty, slightly spicy, incredibly flavorful, and the perfect comfort food for chilly days!
The best part? You can use leftover chicken or store-bought rotisserie chicken to make this recipe even easier. I love serving it with cheesy garlic bread or saltine crackers!
Table of Contents
If you love tomato soup with a little kick, you’re going to love this one! The Calabrian chilies add some heat, but the cream balances everything out so it’s not overpowering. Plus, you get tender chicken and orzo in every bite, which makes it even better!
Why You’ll Love This Recipe
- Packed with flavor.
- Rich and creamy.
- It’s super easy to make! Using precooked shredded chicken saves time, and everything cooks in one pot.
- Perfect for leftovers!
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Chicken: You’ll need 2 cups of cooked, shredded chicken. I love using rotisserie chicken because it’s super convenient.
- Orzo: Don’t have orzo on hand? Any pasta shape will do.
- Tomato passata: Creates a smooth, rich tomato base. I recommend using a good-quality passata since it’s one of the main ingredients.
- Calabrian chilies: The star ingredient! Adjust the amount depending on your spice preference.
- Heavy cream: Makes the soup nice and creamy!
- All-purpose flour: Helps thicken the broth.
Top Tips
- Don’t overcook the orzo! Orzo cooks quickly, so keep an eye on it and stir frequently to prevent it from sticking to the bottom of the pot.
- Adjust the spice level. I used 2 tablespoons of chopped Calabrian chilies, but you can start with 1 tablespoon if you prefer a milder soup. You can always add more!
- Add extra broth if needed. The orzo will absorb quite a bit of liquid as it cooks. If your soup becomes too thick, simply stir in additional chicken stock or water until it reaches your desired consistency.
- Season generously with salt and pepper right before serving!
A Note About the Orzo
One thing to remember is that orzo continues absorbing liquid even after it’s finished cooking. Your soup will naturally thicken as it sits, especially overnight.
If you’re planning to make this soup ahead of time, I recommend cooking the orzo separately and adding it just before serving. Otherwise, simply add a splash of chicken stock when reheating to loosen the broth.
FAQs
Can I make this soup without Calabrian chilies?
Absolutely! If you don’t enjoy spicy food, you can leave them out entirely. For a little heat without using Calabrian chilies, add a pinch of crushed red pepper flakes instead.
Keep in mind that Calabrian chilies add flavor as well as heat, so omitting them will change the overall taste slightly.
Can I use raw chicken instead of cooked chicken?
Yes! You can use boneless, skinless chicken breasts or thighs.
Add the raw chicken to the simmering tomato broth before adding the orzo. Cook until the chicken reaches an internal temperature of 165°F, then remove it from the pot and shred it.
Return the shredded chicken to the soup toward the end of cooking.
Can I substitute crushed tomatoes for tomato passata?
Yes! You can substitute an equal amount of canned crushed tomatoes. However, passata has a much smoother consistency, which gives this soup its creamy tomato base.
If you prefer a smooth broth, blend the crushed tomatoes before adding them to the pot.
Can I make this soup without heavy cream?
Of course! You can omit the heavy cream for a tomato-based chicken orzo soup. It will still be delicious, just less creamy.
I personally love the heavy cream because it balances the acidity of the tomatoes and the spiciness of the Calabrian chilies.
Storage and Reheating
Store leftover spicy tomato chicken orzo soup in an airtight container in the refrigerator for up to 3–4 days.
To reheat: Transfer the soup to a saucepan over medium-low heat. Add a splash of chicken stock or water to loosen the broth and stir occasionally until heated through. And don’t forget to check for seasoning and add more salt if needed.
I personally don’t recommend freezing this soup because it contains cream.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Also, please consider following me on Facebook or Pinterest!
Spicy Tomato Chicken Orzo Soup
Ingredients
- 2 cups cooked, shredded chicken
- 1 medium onion, finely diced
- 2 celery stalks, thinly sliced
- 2 carrots, peeled and sliced or diced
- 2 garlic cloves, finely minced
- 4 cups chicken stock
- 4 cups water
- 2 tablespoons chopped Calabrian chilies
- 2 tablespoons all-purpose flour
- 1 teaspoon granulated garlic
- 1 teaspoon Italian seasoning
- 1 sprig fresh rosemary
- 24 ounces tomato passata
- 1½ cups uncooked orzo
- ½ cup heavy cream
- Olive oil, as needed
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese and chopped parsley, optional
Instructions
- Heat a few tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the minced garlic, Calabrian chilies, granulated garlic, and Italian seasoning. Cook for 1 minute.
- Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes.
- Gradually pour in the chicken stock, stirring constantly to prevent lumps. Add the water, tomato passata, and rosemary sprig.
- Bring to a gentle boil, then reduce the heat to medium-low. Cook for 20 minutes or until the vegetables are tender and the broth thickens a bit.
- Stir in the uncooked orzo and cook uncovered for 10–12 minutes, stirring frequently to prevent it from sticking to the bottom of the pot.
- Reduce the heat to low and stir in the shredded chicken and heavy cream. Simmer for another 2–3 minutes, or until the chicken is heated through. Remove the rosemary sprig and season with salt and pepper.
- Serve immediately with freshly grated Parmesan cheese and chopped parsley, if desired and enjoy!
Notes
A Note About the Orzo
One thing to remember is that orzo continues absorbing liquid even after it’s finished cooking. Your soup will naturally thicken as it sits, especially overnight. If you’re planning to make this soup ahead of time, I recommend cooking the orzo separately and adding it just before serving. Otherwise, simply add a splash of chicken stock when reheating to loosen the broth.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
