clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
White hand dipping bread into soup

Chicken Orzo Tomato Soup

  • Author: Lindsay
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


This soup is the perfect ode to fall! Chicken meets orzo in an almost tomato soup form plus lots of bread dips, of course. Let’s go! 


Units Scale
  • 2 tablespoons DeLallo Private Reserve Extra Virgin Olive Oil
  • 4 cloves garlic, thinly sliced or minced
  • 1/4 cup DeLallo Tomato Paste
  • 1/2 teaspoon Italian seasoning
  • 4 cups chicken broth
  • salt to taste
  • 1 cup DeLallo Orzo Pasta
  • 2 cups chopped or shredded cooked chicken (I use the pulled meat from a rotisserie chicken)
  • 1/4 cup heavy cream
  • 12 cups water as desired
  • parmesan, herbs, red pepper flakes, and lemon for serving
  • bread for serving
  • pesto for serving (optional – recipe in notes)


  1. Heat the olive oil in a soup pot over medium high heat. (See notes on types of pan to use!) Add the garlic; sauté for 1-2 minutes until soft and fragrant but not browned.
  2. Add the tomato paste and Italian seasoning; cook until it becomes caramelized and turns a deep red color, about 5 minutes.
  3. Add the broth gradually until the mixture incorporates into a smooth liquid. This is a good time to add salt; I recommend tasting the liquid to see how much salt it needs depending on how salty your broth was. Otherwise just add 1/2 teaspoon to start, and add from there.
  4. Add the orzo and bring the whole thing to a simmer for about 10 minutes until the orzo is soft. If needed, add a cup more of water and/or broth to get your desired consistency. Stir in heavy cream.
  5. Add the chicken and squeeze in a bunch of lemon juice to wake the whole thing up.
  6. Serve topped with Parmesan, herbs, red pepper flakes, and hot crusty bread. If you want, serve with a little side of pesto for dipping the bread in before dunking in the soup. YUM. So good!


I recommend using a nonstick pan for this – you can also use a Dutch oven or another type of pan, but you’ll need to stir periodically so that the orzo doesn’t stick. If the only nonstick you have is a large-ish sauté pan, I would use that! 

For the pesto, I blitz 1/4 cup toasted pine nuts, 1/4 cup Parmesan cheese, 1 clove garlic, 1/2 teaspoon salt (more to taste), 1 cup packed basil leaves, and 1 cup packed other greens, like spinach (!), in a food processor until it makes crumbles; then I drizzle in about 1/4 cup olive oil until it comes together into a sauce. Finish with a bunch of lemon juice and you’re good to go! Perfect bread-and-soup dunking companion.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-Inspired

Keywords: orzo soup, chicken soup, chicken orzo soup