This delicious and comforting tomato orzo soup with chicken 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 meat 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 to 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 lifesaver.
Is There A Risk Of BPA In Canned Tomatoes?
According to the Can Manufacturers Institute, today about 95% 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 concered with the pesticides used in non-organic tomatoes, which is why i recommend only using organic. Plus, they taste better!
How To Make This Chicken Orzo Soup Recipe:
It’s a fairly straightforward 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!
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.
How To Store And Freeze
This is how I would store and freeze this soup.
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.
More Delicious Soup Recipes
Looking for some more simple, cozy soup recipes? Here are a few more of my favorites!
Did you make this chicken orzo tomato soup recipe? It would mean so much to me if you would rate it below the recipe card and tag me in your creation on Instagram so I can admire your work! @RecipeHippie
Tomato Orzo Soup With Chicken
- 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
- 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!
Want to enjoy cheesy asparagus soup, but don’t have cream?! Just because you are missing an ingredient doesn’t mean you can’t improvise and make an absolutely delicious recipe! This no cream asparagus soup is light and bright, with hints of woodsy flavor! It can be made vegan, and is a great healthy soup idea! Why …