Name: Tomato Orzo Soup
Prep time: 15 min
Cook time: 60 min
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; 1 large boneless skinless chicken breast; Option to serve with french bread

This delicious and comforting tomato orzo soup 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!

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!

Start by making the orzo according to the package. I prefer to cook the orzo outside of the soup so it does not absorb too much of the broth, since we are already using 10 cups of broth.
While the orzo is cooking, heat olive oil or coconut oil in a large soup pot or dutch oven over medium-high heat. Once hot, add the chicken breast to the pot and sear on each side until beginning to brown, about 5 minutes each side. Place the chicken breast on a foil lined baking sheet and finish in the oven until the chicken registers 165 degrees F.
Once the chicken is out of the pot, toss in the diced onion, mushroom and carrot and sauté until beginning to soften, about 6 minutes.
Scoop in the tomato paste and dried thyme and stir until everything is coated. Now pour in the 2 cans of diced tomatoes, and scrape up any brown bits off of the bottom of the pan. Simmer for 5 minutes.
Now add the 10 cups of chicken broth, and bring the soup to a low simmer. Once the chicken is done cooking, dice it into cubes and add it to the soup, along with the cooked orzo.
Taste the soup and season with 1/4 tsp table salt and fresh cracked pepper. Add your kale and continue to simmer for another 5 minutes. Serve with a side of French bread for dipping and enjoy!

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When To Serve Tomato Orzo Soup:

This hearty soup recipe is perfect for a large batch soup that you can enjoy for a few meals. Because it is such a large batch, it makes a wonderful soup with leftovers, or soup for parties and family gatherings. It is so comforting and warming, so I personally love it as an early fall soup recipe, right when kale is just beginning to go out of season and carrots are in their prime.

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.

Tomato Orzo Soup

This delicious and comforting tomato orzo soup is really easy to make and is so hearty!

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Prep Time 15 mins

Cook Time 1 hr

Course Dinner, lunch

Cuisine American

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
1 large boneless skinless chicken breast
Option to serve with french bread

Instructions

Pre-heat the oven to 400 degrees F. Line a small baking sheet with tin foil and set aside.
Start by making the orzo according to the package. Cook to slightly al-dente, then drain and set aside.
While the orzo is cooking, heat olive oil or coconut oil in a large soup pot or dutch oven over medium-high heat. Once hot, add the chicken breast to the pot and sear on each side until beginning to brown, about 5 minutes each side. Place the chicken breast on a foil lined baking sheet and finish in the oven until the chicken registers 165 degrees F.
Once the chicken is out of the pot and in the oven, toss the diced onion, mushroom and carrot into the pot and sauté until beginning to soften, about 6 minutes.
Scoop in the tomato paste and dried thyme and stir until everything is coated. Now pour in the 2 cans of diced tomatoes, and scrape up any brown bits off of the bottom of the pan using a wooden spoon. Simmer for 5 minutes.
Now add the 10 cups of chicken broth, and bring the soup to a low simmer until the chicken is done cooking. Once the chicken is done cooking, dice it into cubes and add it to the soup, along with the cooked orzo.
Taste the soup and season with 1/4 tsp table salt and fresh cracked pepper, as needed. Add the kale and continue to simmer for another 5 minutes.
Serve with a side of French bread for dipping and enjoy! Left over soup can be stored in an air tight container in the refridgerator for up to 2 days.

Keyword canned tomato, carrot, Chicken, kale, large batch, leftovers, make ahead, mushroom, onion, orzo, Soup, tomato

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