Description
A comforting and creamy soup featuring chicken, orzo pasta, and tomatoes, perfect for chilly evenings.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 cup orzo pasta
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp Italian herbs (oregano, basil, thyme)
- Salt and pepper to taste
- Vegetables of choice (e.g., carrots, spinach)
- Crusty bread, for serving
Instructions
- Sauté the chopped onion and minced garlic in a large pot over medium heat until translucent.
- Add the diced chicken and cook until browned and cooked through.
- Pour in the diced tomatoes along with the chicken broth and Italian herbs. Stir well to combine.
- Bring the mixture to a rapid boil. Once boiling, add the orzo pasta and cook until tender, about 8 to 10 minutes.
- Lower the heat and gently stir in the heavy cream, adjusting seasoning with salt and pepper as needed.
- If using additional veggies, toss them in and cook until just tender.
- Serve hot with a side of crusty bread for dipping.
Notes
This soup can be made with rotisserie chicken for a quicker meal. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg