Name: Chicken Orzo Tomato Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 2 medium carrots, diced; 2 stalks celery, diced; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper, or to taste; 4 cups low-sodium chicken broth; 1 can (14.5 ounces) diced tomatoes with juices; 1 cup cooked shredded chicken; 1/2 cup dry orzo pasta; 1 cup fresh baby spinach, roughly chopped; 2 tablespoons fresh parsley, chopped; 2 tablespoons grated Parmesan cheese, for serving

Chicken Orzo Tomato Soup Recipe tastes like cozy chicken noodle soup met a rich tomato basil soup and decided to become everyone’s favorite weeknight dinner, and it works perfectly for busy families or solo cooks since it takes about 40 minutes start to finish. It suits anyone who wants a hearty, one-pot meal with simple ingredients and big flavor. I first made a version of this on a cold Tuesday when my kids refused “plain soup,” and they now request this one by name.

Why Choose This Chicken Orzo Tomato Soup Recipe

This Chicken Orzo Tomato Soup Recipe uses simple pantry ingredients and still tastes like you simmered it all afternoon. The orzo gives it a comforting, almost creamy texture without any cream, and the tomato base stays bright and fresh.

You cook everything in one pot, so cleanup stays easy and weeknight friendly. The recipe also scales well, so you can cook once and eat twice, which my future self always appreciates.

“This Chicken Orzo Tomato Soup Recipe tastes like a hug in a bowl and somehow gets better with every spoonful. ★★★★★”

Ingredients You’ll Need

Main ingredients

Olive oil, 2 tablespoons
- Use extra virgin if you like a more robust flavor, or regular olive oil for a milder taste.
Yellow onion, 1 medium, finely diced
Carrots, 2 medium, peeled and diced
Celery, 2 ribs, diced
Garlic, 4 cloves, minced
- Jarred minced garlic works in a pinch, use about 1 ½ teaspoons.
Cooked chicken, 2 to 3 cups, shredded or diced
- Rotisserie chicken keeps this fast and adds great flavor.
- Leftover grilled or baked chicken works well too.
Orzo pasta, 1 cup (about 6 ounces)
- Whole wheat orzo works fine, just check the package for timing.
- Gluten free orzo or small gluten free pasta also works, but watch the texture.
Crushed tomatoes, 1 can (28 ounces)
- I like San Marzano style for a sweeter, richer tomato flavor.
Tomato paste, 2 tablespoons
- Tube tomato paste stores easily in the fridge and avoids waste.
Chicken broth, 6 cups
- Use low sodium broth so you control the salt.
- Homemade stock tastes amazing if you have it.

Herbs, spices, and flavor boosters

Dried oregano, 1 teaspoon
Dried basil, 1 teaspoon
Dried thyme, ½ teaspoon
Red pepper flakes, ¼ teaspoon (optional, for a gentle kick)
Bay leaf, 1
Sugar, ½ teaspoon
- This small amount balances the acidity of the tomatoes.
Salt, 1 to 1 ½ teaspoons, to taste
Black pepper, ½ teaspoon, plus more to taste
Lemon juice, 1 to 2 tablespoons, fresh
- This brightens the soup at the end and makes the flavors pop.

Finishing touches

Fresh basil or parsley, chopped, 2 to 3 tablespoons
Grated Parmesan cheese, for serving
- Pre grated works, but freshly grated melts more smoothly.
Extra olive oil, a drizzle on top, optional

Substitutions and variations

Swap chicken with turkey if you have holiday leftovers.
Use small pasta shapes like ditalini or small shells if you do not have orzo.
Add a handful of baby spinach or chopped kale in the last few minutes for extra greens.
Stir in a splash of half and half or coconut milk at the end if you want a creamier soup.

Equipment list

Large heavy pot or Dutch oven, at least 5 to 6 quarts
Cutting board and sharp knife
Wooden spoon or heat safe spatula
Ladle for serving
Measuring cups and spoons

Tips & Tricks

Dice the vegetables small so they cook quickly and blend into the soup.
Sauté the tomato paste for a minute or two to deepen the flavor and cut any sharp acidity.
Add the orzo near the end so it stays al dente and does not soak up all the broth.
If you plan leftovers, cook the orzo separately and add it to each bowl so it stays firm.
Taste the soup after adding the lemon juice, then adjust salt and pepper at the very end.
Use low sodium broth and rotisserie chicken, then season gradually so the soup does not turn too salty.
Keep the soup at a gentle simmer, not a hard boil, so the orzo cooks evenly and the chicken stays tender.
Stir often after adding orzo so it does not stick to the bottom of the pot.

How to Make Chicken Orzo Tomato Soup Recipe

Step 1: Sauté the aromatics

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, then cook 6 to 8 minutes until the vegetables soften and the onion turns translucent. Stir often so nothing browns too quickly.

Add the minced garlic and cook 30 to 60 seconds until fragrant. Keep the heat at medium so the garlic does not burn and turn bitter.

Step 2: Build the tomato base

Stir in the tomato paste and cook 1 to 2 minutes, stirring constantly. The paste will darken slightly and smell richer, which adds depth to the soup.

Pour in the crushed tomatoes and stir to combine with the vegetables and tomato paste. Scrape the bottom of the pot with your spoon to lift any browned bits, since they carry a lot of flavor.

Step 3: Add broth, seasonings, and chicken

Pour in the chicken broth and stir well. Add the dried oregano, dried basil, dried thyme, red pepper flakes if using, bay leaf, sugar, 1 teaspoon of salt, and the black pepper.

Stir in the shredded or diced cooked chicken. Bring the soup up to a gentle simmer over medium high heat, then reduce the heat to medium low so it simmers steadily.

Step 4: Simmer for flavor

Let the soup simmer 10 to 15 minutes so the flavors meld and the vegetables turn tender. Taste once during this time and adjust salt if needed.

If the soup tastes too sharp from the tomatoes, let it simmer a few more minutes so the flavors round out. Keep the lid slightly ajar so some steam escapes and the broth gains body.

Step 5: Cook the orzo

Stir in the orzo and keep the soup at a gentle simmer. Cook according to the package directions, usually 8 to 10 minutes, until the orzo turns tender but still has a little bite.

Stir every couple of minutes so the orzo does not clump or stick. If the soup thickens more than you like, add a splash of extra broth or water to loosen it.

Step 6: Finish with lemon and herbs

Turn the heat to low and fish out the bay leaf. Stir in 1 tablespoon of lemon juice and the chopped fresh basil or parsley.

Taste and add more lemon juice, salt, or pepper as needed. The soup should taste bright, savory, and balanced, with a gentle tomato tang and herby aroma.

Step 7: Serve

Ladle the Chicken Orzo Tomato Soup into bowls. Top with grated Parmesan and a drizzle of olive oil if you like.

Add extra fresh herbs over the top for color and freshness. Serve hot while the orzo stays tender and the cheese melts into the broth.

What to Serve with it?

Serve this Chicken Orzo Tomato Soup Recipe with warm crusty bread, garlic bread, or soft dinner rolls to soak up every drop. A simple green salad with cucumbers, cherry tomatoes, and a light vinaigrette pairs nicely and keeps the meal balanced. You can also add a side of roasted vegetables like broccoli or carrots for extra color and nutrition. If you cook for kids, offer some grilled cheese or cheese quesadillas on the side and watch the bowls disappear.

Storage Options

Cool the soup to room temperature within 1 to 2 hours, then store it in airtight containers in the fridge for up to 4 days.
The orzo continues to absorb liquid in the fridge, so add a splash of broth or water when you reheat to bring back a soupier texture.
Freeze the soup without orzo for best results, up to 3 months, then cook fresh orzo separately and add it when you reheat.
If you freeze it with orzo, expect a softer texture after thawing, but it still tastes great for quick lunches.
Reheat on the stovetop over medium heat, stirring often, until hot and steaming, or warm individual portions in the microwave in 1 minute bursts, stirring between each round.