Name: Chicken Orzo Tomato Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 2 medium carrots, diced; 2 stalks celery, diced; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon dried basil; 1 teaspoon salt; 1/2 teaspoon black pepper; 4 cups low-sodium chicken broth; 1 can (14.5 ounces) diced tomatoes with juices; 1 cup cooked shredded chicken; 3/4 cup dry orzo pasta; 1 cup water; 2 tablespoons fresh parsley, chopped

Chicken Orzo Tomato Soup Recipe tastes cozy and bright, with tender chicken, tiny pasta, and a rich tomato broth that feels like a hug in a bowl. It works well for busy weeknights, beginner cooks, or anyone who wants a 40–45 minute dinner that still feels special. I first made a version of this on a cold Chicago night, and my family still asks for “that tomato orzo soup” every winter.

Why Make This Chicken Orzo Tomato Soup Recipe at Home

You control the salt, the quality of the chicken, and the richness of the tomato broth, so the soup tastes fresher than anything from a can. The orzo cooks right in the pot, which thickens the broth and saves you from washing extra dishes.

This Chicken Orzo Tomato Soup Recipe also stretches a small amount of chicken into a full meal. You get protein, carbs, and veggies in one pot, so you feed a crowd without juggling three side dishes.

“This Chicken Orzo Tomato Soup Recipe tastes like chicken noodle and tomato basil had a very delicious baby, and it now lives in my weekly dinner rotation. ★★★★★”

Ingredients You Need

Chicken & Broth

1 to 1½ pounds boneless skinless chicken thighs
- Use thighs for more flavor and tenderness.
- Swap with chicken breast if you prefer leaner meat, but watch the cooking time so it stays juicy.
8 cups low sodium chicken broth
- Low sodium broth gives you more control over seasoning.
- Use a good boxed brand like Swanson or Pacific, or use homemade stock if you have it.

Aromatics & Vegetables

2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper

Tomato Base

1 can (28 ounces) crushed tomatoes
- Use a quality brand like San Marzano style for sweeter flavor.
2 tablespoons tomato paste
- Tube tomato paste works well and keeps longer in the fridge.

Orzo & Seasoning

1 cup dry orzo pasta
- Any brand works; I often use De Cecco or Barilla.
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
1 teaspoon smoked or sweet paprika
1 bay leaf

Finishing Touches

½ to 1 teaspoon sugar, optional
- Add if the tomatoes taste too sharp or acidic.
Juice of ½ lemon, plus more to taste
¼ cup chopped fresh parsley or basil
Grated Parmesan cheese for serving, optional
Extra olive oil for drizzling, optional

Pantry Shortcuts & Substitutions

Use pre-chopped mirepoix (onion, carrot, celery mix) from the store to save time.
Use rotisserie chicken and add it near the end if you want to skip cooking raw chicken.
Swap orzo with small pasta like ditalini or small shells if you run out of orzo.
Use vegetable broth and skip the chicken for a vegetarian tomato orzo soup, then add white beans for protein.

Equipment

Large heavy-bottomed pot or Dutch oven (5 to 6 quarts)
Cutting board and sharp knife
Wooden spoon or spatula
Ladle
Tongs or fork for handling chicken
Measuring cups and spoons

Tips & Mistakes

Brown the chicken lightly so it builds flavor on the bottom of the pot, but do not scorch it.
Sauté the tomato paste for 1 to 2 minutes so it tastes rich instead of metallic.
Add the orzo near the end so it stays al dente and does not soak up all the broth.
Stir the orzo often while it cooks so it does not stick to the bottom of the pot.
Taste the broth before serving and adjust salt, pepper, and lemon juice so the flavor pops.
Do not boil the soup hard after the orzo cooks, or the pasta can turn mushy.
Add fresh herbs at the end so they stay bright and do not lose their flavor.
If you plan to store leftovers, cook the orzo slightly under so it holds texture the next day.

How to Make Chicken Orzo Tomato Soup Recipe

Step 1: Prep the Ingredients

Chop the onion, carrots, and celery into small, even pieces so they cook at the same rate. Mince the garlic. Pat the chicken dry with paper towels and season both sides with a pinch of salt and pepper.

Step 2: Brown the Chicken

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chicken in a single layer and sear each side for 3 to 4 minutes until it develops some color. Move the chicken to a plate; it will finish cooking in the soup.

Step 3: Sauté the Aromatics

Add the onion, carrots, and celery to the same pot. Stir and scrape up the browned bits from the bottom as the vegetables soften. Cook 5 to 7 minutes until the onion turns translucent and the carrots start to soften, then add the garlic and cook 30 seconds until fragrant.

Step 4: Build the Tomato Base

Stir in the tomato paste and cook 1 to 2 minutes so it darkens slightly and sweetens. Add the crushed tomatoes, dried oregano, dried basil, thyme, paprika, bay leaf, and a pinch of salt and pepper. Stir well so everything combines and the herbs spread through the tomato mixture.

Step 5: Add Broth and Simmer the Chicken

Pour in the chicken broth and stir. Add the browned chicken and any juices from the plate back into the pot. Bring the soup to a gentle boil, then lower the heat and simmer for 15 to 20 minutes until the chicken cooks through and turns very tender.

Step 6: Shred the Chicken

Use tongs to lift the chicken out onto a cutting board. Shred it with two forks into bite-sized pieces. Return the shredded chicken to the pot and stir it into the tomato broth.

Step 7: Cook the Orzo

Stir in the dry orzo. Keep the soup at a gentle simmer and stir often so the orzo does not clump or stick. Cook 8 to 10 minutes until the orzo turns tender but still holds a little bite.

Step 8: Adjust Flavor

Taste the broth. If it tastes too acidic, stir in ½ teaspoon sugar and taste again, then add more if needed. Stir in the lemon juice and fresh parsley or basil, then adjust salt and pepper until the soup tastes balanced and bright.

Step 9: Serve

Ladle the Chicken Orzo Tomato Soup Recipe into bowls. Top with grated Parmesan and a small drizzle of olive oil if you like. Serve hot while the orzo stays plump and the herbs taste fresh.

Variations I've Tried

I sometimes stir in a handful of baby spinach or chopped kale during the last 2 minutes of cooking for extra greens. I also like to add a pinch of red pepper flakes with the dried herbs when I want a little heat. On extra cozy nights, I swirl in a splash of half and half or a spoonful of mascarpone at the end for a creamier tomato broth.

You can swap the chicken with turkey if you have leftovers from a holiday meal. I also tried a version with chickpeas instead of chicken, and it turned into a hearty vegetarian tomato orzo soup that still felt very satisfying.

How to Serve Chicken Orzo Tomato Soup Recipe

Serve this Chicken Orzo Tomato Soup Recipe in warm bowls with crusty bread, garlic toast, or simple buttered toast for dipping. Add a crisp green salad on the side if you want more veggies without extra work. Kids usually love the tiny orzo shape, so this soup often wins over picky eaters. I also like to top each bowl differently with Parmesan, extra herbs, or a squeeze of lemon so everyone can customize.

How to store

Fridge: Cool the soup to room temperature, then store it in airtight containers in the refrigerator for up to 3 to 4 days.
Freezer: Chill the soup, then freeze it in freezer-safe containers for up to 2 months; for best texture, freeze the soup without orzo and cook fresh orzo when you reheat.
Reheating on the stove: Reheat gently over medium-low heat, stirring often; add a splash of broth or water if the orzo soaked up too much liquid.
Reheating in the microwave: Heat in a microwave-safe bowl in 60 to 90 second bursts, stirring between each, until hot all the way through.