Ingredients
Scale
- 2 tablespoons DeLallo Private Reserve Extra Virgin Olive Oil
- 4 cloves garlic, thinly sliced or minced
- 1/4 cup DeLallo Tomato Paste
- 1/2 teaspoon Italian seasoning
- 4 cups chicken broth
- Salt to taste
- 1 cup DeLallo Orzo Pasta
- 2 cups chopped or shredded cooked chicken (pulled rotisserie chicken recommended)
- 1/4 cup heavy cream
- 1-2 cups water as needed for desired consistency
- Parmesan cheese
- Herbs (such as parsley or basil)
- Red pepper flakes
- Lemon for serving
- Bread for serving
- Pesto for serving (optional; recipe notes included)
Instructions
- Heat the olive oil in a soup pot over medium-high heat. Add the garlic and sauté for 1-2 minutes until soft and fragrant, making sure it does not brown to avoid bitterness.
- Stir in the tomato paste and Italian seasoning. Cook for about 5 minutes until the tomato paste caramelizes and deepens to a rich red color.
- Gradually add the chicken broth, stirring to combine into a smooth liquid. Season with salt starting with 1/2 teaspoon, adjusting to taste.
- Add the orzo pasta to the pot and bring to a gentle simmer. Cook for approximately 10 minutes, or until the orzo is tender. Adjust consistency with additional broth if needed.
- Stir in the heavy cream to create a creamy texture, followed by the shredded chicken. Squeeze fresh lemon juice into the soup.
- Ladle into bowls and garnish with grated Parmesan cheese, fresh herbs, and red pepper flakes. Serve with warm crusty bread and optional pesto.
Notes
Cook the garlic gently to avoid bitterness and watch the orzo to prevent overcooking. A final squeeze of lemon is essential for brightness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg