This delicious and comforting tomato orzo soup with canned tomatoes is really easy to make and is so hearty! Nutrient dense kale gets tossed in at the end for a boost of antioxidants. Chicken breast brings the protein into this tomato chicken soup with orzo. And onions and carrots contribute to the wholesome soup base.
All in all, it is a soup worth making over and over again!
Why Make A Soup With Canned Tomatoes?
Believe it or not, both canned and fresh tomatoes are equally nutritious!
And while food spoilage is at an all time high, using the canned stuff helps cut back on greenhouse gasses caused by spoiling food.
Don’t get me wrong, I LOVE me some fresh tomatoes! But when I’m in a pinch, a good can of organic chopped tomatoes is a life saver.
Is There A Risk Of BPA In Canned Tomatoes?
Contrary to what you might have heard about BPA in canned tomatoes, the USA Canned Tomato Industry stopped using BPA years ago due to growing concern over it’s affects on health.
According to the Can Manufacturers Institute, today about 95 percent of food cans are made without BPA-based linings.
So if you are purchasing your tomatoes from a United States distributor, you shouldn’t be concerned!
I would be more concerned with the pesticides used in non-organic tomatoes, which is why I recommend only using organic. Plus, they taste a lot better!
How To Make This Chicken Orzo Soup Recipe:
It’s a fairly straight forward soup that doesn’t involve too much. And it makes about 6 servings, so it’s a great soup for two recipe with plenty of leftovers, or family soup idea!
- Saute the diced onion, mushroom and carrot until beginning to soften.
- Scoop in the tomato paste and dried thyme and stir until everything is coated. Place the raw chicken breasts over the vegetables. Now pour in the 2 cans of diced tomatoes, and 10 cups of chicken broth.
- Simmer until the chicken is cooked through.
- When the chicken is fully cooked, remove it from the pot and shred it.
- Add the orzo to the simmering pot, and cook for 8-10 minutes stirring occasionally to prevent the orzo from sticking. It should be al dente.
- Once the orzo is done cooking, add the shredded chicken, along with the kale. Cook for 3-4 minutes until the kale has wilted.
- Taste the soup and season as needed.
- Serve with a side of French bread for dipping and enjoy!
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When To Serve Chicken Tomato Orzo Soup:
I highly recommend serving it with a toasted piece of French bread because this is definitely a bread dipping soup! The tomato-y broth gets absorbed in the crispy bread and really completes the meal.
To Store It:
Store leftovers in an airtight container in the refrigerator for up to 2 days. Just note that the orzo will absorb more of the liquid and will get a little mushy. Re-heat in the microwave or the stovetop.
To Freeze It:
I have not tried freezing it, so I can’t attest to the quality of the soup after freezing. But if you do decide to freeze it, let the soup come to room temperature before transferring to a freezer safe air-tight container. Freeze for up to 2 months.
Quick Tips
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Tomato Orzo Soup With Canned Tomatoes
Ingredients
- 1.5 cups dried orzo
- 2 15 oz cans of diced tomatoes
- 10 cups chicken broth
- 2 large carrots, peeled and diced
- 1 large onion, peeled and diced
- 1/2 cup diced mushrooms (portobella, baby bella or cremini are fine)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1/4 tsp table salt
- fresh cracked pepper to taste
- 2 cups kale, stems removed
- 1 tbsp olive oil or coconut oil
- 2 boneless skinless chicken breast
- Option to serve with french bread
Instructions
- Heat olive oil in a large dutch oven over medium-high heat. Toss in the diced onion, mushroom and carrot and sauté, stirring frequently, until beginning to soften – about 6 minutes.
- Scoop in the tomato paste and dried thyme and stir until everything is coated. Place the raw chicken breasts over the vegetables. Now pour in the 2 cans of diced tomatoes, and 10 cups of chicken broth.
- Simmer for 15-20 minutes, until the chicken registers 165 degrees F on an instant read thermometer. (this will vary depending on the size of the breasts)
- When the chicken is fully cooked, remove it from the pot and shred it using two forks.Add the orzo to the simmering pot, and cook for 8-10 minutes stirring occasionally to prevent the orzo from sticking. It should be al dente.
- Once the orzo is done cooking, add the shredded chicken, along with the kale. Cook for 3-4 minutes until the kale has wilted.
- Taste the soup and season with 1/4 tsp table salt and fresh cracked pepper, as needed. Serve with a side of French bread for dipping and enjoy! Left over soup can be stored in an air tight container in the refrigerator for up to 2 days.
Did you like this tomato orzo soup recipe?! If so, go check out my No Cream Asparagus Soup recipe!
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