Spicy Tomato Chicken Orzo Soup
This spicy tomato chicken orzo soup is made with shredded chicken, fresh vegetables, Calabrian chilies, and orzo simmered in a rich, creamy tomato broth.
Servings: 6
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
Calories: 378kcal | Carbohydrates: 47g | Protein: 19g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 845mg | Potassium: 794mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3949IU | Vitamin C: 21mg | Calcium: 86mg | Iron: 3mg