Have you ever just NEEDED a big’ole bowl of piping hot soup? And for no apparent reason at all? I think its a comfort thing for me… any time I’m stressed, or getting sick or just need something warm and soothing, I start to crave soup!
Sometimes its good’ole chicken noodle soup, and other times I get creative! This Tomato Chicken Orzo soup is a little outside of my regular wheelhouse, but is ALL KINDS OF DELICIOUS!
I seriously love this soup and might just have to marry it. Or–well, maybe not so much. LOL!
In all seriousness, if I hadn’t made this soup myself, I don’t know if I could love a soup this much. I mean, all in all, I am not a huge soup fan. It’s fine, it hits the spot some days, but I’d much prefer a sweet treat or a hearty steak.
But not this soup. I will NOT turn a bowl of this away. Ever.
Rich and creamy like a homemade tomato soup should be, this delicious Tomato Chicken Orzo Soup is perfect for spring lunches or even dinner! Just a hint of the brown sugar comes through while the red pepper flakes add the perfect, slightly spicy touch!
And then there’s the rich chicken notes. Let me tell you, that adds something completely unexpected in a tomato soup, which makes it so much more filling, too.
I love love love to pair it with a super simple grilled cheese or crackers. It’s just so good.
What You Need To Make Tomato Chicken Orzo Soup
- 1 Tbsp Olive Oil
- ½ C Onion, chopped
- 2 Cloves of garlic, minced
- 2 Bay Leaves
- 3 cans Diced or Crushed Tomatoes , 15oz
- 1 can Chicken Broth or Stock, 15 oz
- 1 tsp Brown sugar
- ¼ C Basil, fresh, chopped
- Pinch Red Pepper Flakes
- to taste Salt and Pepper
- ½ C Heavy Cream
- 1 C Orzo pasta, cooked
- 2 C Chicken, shredded
How to Make Tomato Chicken Orzo Soup
Heat oil over medium heat in a large pot. Sautee the onion and garlic for 5 minutes and add the bay leaves.
Stir in the tomatoes and chicken stock. Add the brown sugar and fresh basil. Season with red pepper flakes, salt and pepper to taste. Bring to a boil, then reduce heat to a simmer for 15 – 20 minutes.
Remove the bay leaves and discard. If you don’t do this, the bay leaves are going to be kind of pokey when you go to eat it, but it’s not like it’s going to kill you. I just don’t like ’em being pokey.
Using an immersion blender, blend the tomato soup until smooth (or blend the soup in a standing blender and return to the pot, whichever is easiest).
Stir in the heavy cream until well combined. Add the orzo pasta and the shredded chicken.
If you’re serving this with a grilled cheese sandwich, you can keep the soup warm over low heat until your sandwich is done or you can let it cool. Either way, it’s going to be so delish, you definitely don’t want to forget to pin this to your favorite recipes board on Pinterest!
I am pretty sure that this Tomato Chicken Orzo Soup recipe is going to be my new go to soup recipe when I’m in the mood for something creamy and sweet with a hint of spice!
So you have a go-to soup recipe for when you’re craving some comfort food?
Be sure to pin this recipe to your favorite easy fall foods board on Pinterest, that way you can find it quick when you’re ready for a warm, filling bowl of tomato soup!
Ok. Here’s the deal. You come make this for me and then we can have a quilting session. This looks absolutely scrumptious.
I made this and it is amazing! I substituted the cans of tomatoes for a vodka sauce and substituted the heavy cream with coconut milk due to dairy allergy. Will definitely make this again soon!