Creamy Chicken Orzo Tomato Soup
Creamy chicken orzo tomato soup combines tender chicken, tiny pasta, spinach, and herbs in a cozy one-pot bowl.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soups
- Method: Stovetop
- Cuisine: Italian-inspired
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 6 cups low-sodium chicken broth
- 1 cup dry orzo
- 3 cups shredded cooked chicken
- 3 cups baby spinach
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan
- 1 tablespoon lemon juice
- Kosher salt and black pepper
Instructions
- Sauté vegetables: Heat oil in a Dutch oven. Cook onion, carrots, and celery for 6 minutes until softened.
- Build broth: Add garlic, Italian seasoning, and pepper flakes for 30 seconds. Stir in tomatoes and broth; bring to a simmer.
- Cook orzo: Add orzo and simmer 9 to 11 minutes, stirring often, until nearly tender.
- Add chicken: Stir in chicken and spinach and cook until hot and wilted.
- Make creamy: Lower heat. Stir in cream, Parmesan, and lemon juice. Season and rest 5 minutes before serving.
Notes
Orzo continues absorbing broth; loosen leftovers with extra stock. Refrigerate within two hours for up to three days. Contains milk and wheat. Images are AI-generated illustrations; recipe not kitchen-tested.