Ingredients
Chicken and Seasoning
- 4 teaspoons olive oil, divided
- 1 pound boneless skinless chicken breasts, cut into ¾-inch pieces
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Vegetables and Aromatics
- ½ yellow onion, chopped
- 3 carrots, cut into half-circles
- 3 cloves garlic, minced
Herbs and Spices
- 1 teaspoon ground oregano
- ¼ teaspoon red pepper flakes (adjust to taste)
- 3 tablespoons minced flat-leaf parsley
- 4 basil leaves, thinly sliced
Liquids and Pasta
- 1 (28 ounce) can crushed tomatoes
- 5 cups chicken broth
- 1 cup orzo pasta
Optional Garnish
- Grated Parmesan cheese for serving, if desired
Instructions
- Cook the Chicken: Heat 2 teaspoons of olive oil in a large saucepan over medium-high heat. Add the chicken pieces, seasoning with salt and pepper. Sauté the chicken until it is just cooked through, then transfer to a bowl. Cover with foil to keep warm while you prepare the soup base.
- Sauté Vegetables: Reduce the heat to medium and add the remaining 2 teaspoons of olive oil to the saucepan. Add the chopped onions and carrots. Cook until the vegetables start to soften, around 5 minutes. Next, add the minced garlic, ground oregano, and red pepper flakes, cooking for 1 minute to release their flavors.
- Add Liquids: Stir in the crushed tomatoes and chicken broth. Bring the mixture to a boil, then reduce heat to maintain a lively simmer. Let it cook for 20 minutes, stirring occasionally to develop a rich flavor and meld the ingredients.
- Cook the Orzo: Add the orzo pasta to the simmering soup. Cook, stirring occasionally and scraping the bottom of the saucepan with a wooden spoon to prevent sticking, for about 10 minutes or until the orzo is tender. Be cautious when stirring to avoid splashing hot liquid.
- Combine and Finish: Stir the cooked chicken back into the soup along with the minced parsley and sliced basil leaves. Let everything warm through for a minute or two on low heat. Serve hot with grated Parmesan cheese if desired.
Notes
- Adjust red pepper flakes to your preferred spice level.
- Using freshly minced herbs adds more vibrant flavor.
- Scraping the bottom of the saucepan helps prevent orzo from sticking and burning.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- For a thicker soup, reduce the chicken broth slightly or add extra orzo.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
