Ingredients
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 (pulled rotisserie chicken recommended)
- 1/4 cup heavy cream
- 1–2 cups water, as needed for desired consistency
- Parmesan cheese, for serving
- Fresh herbs (such as parsley or basil), for serving
- Red pepper flakes, optional, for a little heat
- Lemon, for serving (wedges or a squeeze of juice)
- Bread, for serving
- Pesto, for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the garlic until fragrant and just golden, about 30–45 seconds.
- Add the tomato paste and Italian seasoning; stir and cook for 1–2 minutes to deepen the tomato flavor.
- Pour in the chicken broth and bring the mixture to a gentle simmer, scraping any browned bits from the bottom.
- Stir in the orzo and salt to taste; simmer uncovered for about 8–10 minutes, stirring occasionally, until the orzo is al dente.
- Add the shredded chicken and 1 cup water (add more if you want a thinner soup); warm through for 2–3 minutes.
- Reduce heat to low and stir in the heavy cream; taste and adjust seasoning with salt and pepper.
- Finish with a squeeze of lemon juice to brighten the flavors and add red pepper flakes if you like a little kick.
- Serve hot topped with grated Parmesan and chopped herbs, with bread and optional pesto on the side.
Notes
Use rotisserie chicken to save time and boost flavor quickly. Don’t overcook the orzo — cook until just tender for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None