This Creamy Chicken Orzo Soup with Sun-Dried Tomatoes is the ultimate feel-good food, perfect for a cozy dinner! It’s a rich, flavorful, and incredibly easy one-pot meal featuring tender chicken, tiny orzo pasta, savory sun-dried tomatoes, and spinach (optional, but delicious!), all simmered in a creamy broth. I absolutely love making this Chicken Orzo Soup because it comes together quickly, tastes incredibly satisfying, and requires minimal cleanup – exactly what I need on a busy weeknight, even during these lovely spring days here in the United States on April 21st!
Why You’ll Love This Chicken Orzo Soup
- One-Pot Meal: Everything cooks together in one pot (or Dutch oven) for easy preparation and cleanup.
- Quick and Easy: Ready in about 30 minutes, making it perfect for weeknights.
- Creamy and Comforting: Heavy cream creates a luscious broth that’s incredibly satisfying.
- Flavor Packed: Sun-dried tomatoes, garlic, Italian seasoning, and optional chili flakes add layers of delicious flavor.
- Versatile: Easily adaptable with different vegetables or proteins.
Ingredients for Chicken Orzo Soup with Sun-dried Tomatoes
Here’s what you’ll need to make this creamy and comforting soup. The full list with measurements is in the recipe card below.
Main Components
- Chicken breast or tenders, sliced (Meat)
- Orzo pasta (Pasta)
- Sun-dried tomatoes in oil, chopped (Vegetable) (Oil reserved for cooking)
- Onion, minced (Vegetable)
- Garlic cloves, minced (Aromatic)
- Low-sodium chicken stock (Liquid)
- Heavy cream (Dairy)
- Spinach (optional, mentioned in similar recipes/variations) (Vegetable)
Seasoning & Garnish
- Italian seasoning (Spice Blend)
- Crushed red pepper flakes (optional) (Spice)
- Salt (Seasoning)
- Fresh cracked black pepper (Spice)
- Fresh chopped basil (for garnish) (Herb)
- Jalapeño, sliced (for garnish) (Vegetable)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I adore the sun-dried tomato and basil combination in this Chicken Orzo Soup, but feel free to try these variations:
- Add Vegetables: Stir in frozen peas, chopped carrots, celery, or zucchini along with the broth.
- Different Pasta: Use small shells, ditalini, or another small pasta shape instead of orzo.
- Make it Spicy: Increase the amount of red pepper flakes or add a dash of hot sauce.
- Cheesy Version: Stir in some grated Parmesan or mozzarella cheese along with the heavy cream.
- Lemon Brightness: Add a squeeze of fresh lemon juice at the end for a touch of acidity.
How to Make Chicken Orzo Soup with Sun-dried Tomatoes
Let me show you how easy it is to make this delicious one-pot Chicken Orzo Soup:
Cook Chicken and Sun-Dried Tomatoes
- In a large pot or Dutch oven, I heat a tablespoon of the reserved oil from the sun-dried tomato jar over medium-high heat. Using this oil adds extra flavor right from the start!
- I add the sliced chicken breast or tenders and stir-fry for 3-4 minutes until the chicken is golden brown and cooked through.
- Next, I add the chopped sun-dried tomatoes and cook for another 2 minutes, stirring occasionally.
Sauté Aromatics and Orzo
- I add the minced onion, minced garlic, crushed red pepper flakes (if using), and Italian seasoning to the pot.
- I continue cooking for about 1 minute, until the onion softens and the garlic is fragrant.
- Then, I add the uncooked orzo pasta and stir it for about 30 seconds to coat it well with the oil and aromatics. This helps toast the pasta slightly.
Simmer the Soup
- I pour the chicken stock over the mixture in the pot and bring it to a boil.
- Once boiling, I reduce the heat to maintain a gentle simmer over low heat.
- I let the soup simmer for 10-15 minutes, stirring occasionally, until the orzo pasta is almost cooked through (al dente). Keep an eye on the liquid level; add a splash more stock or water if it seems to be absorbing too quickly.
Finish and Serve
- I stir in the heavy cream and let the soup cook for just 1 minute more, stirring regularly, until heated through. Avoid boiling rapidly after adding the cream.
- I taste the Chicken Orzo Soup and adjust the seasoning with salt and fresh cracked black pepper as needed.
- I ladle the soup into bowls.
- Garnish and serve
Tips and Tricks for the BEST Chicken Orzo Soup
Here are my secrets for making this Chicken Orzo Soup truly exceptional:
- Use Sun-Dried Tomato Oil: Utilizing the oil from the sun-dried tomato jar infuses the soup with extra flavor right away.
- Don’t Overcook Orzo: Cook the orzo just until al dente; it will continue to soften slightly in the hot soup. Mushy orzo isn’t pleasant!
- Scrape the Pot: When adding the broth, scrape any browned bits from the bottom of the pot – this adds depth of flavor.
- Gentle Simmer with Cream: Once the cream is added, keep the soup at a low simmer to prevent curdling.
- Fresh Garnish: Fresh basil or parsley adds a wonderful pop of freshness at the end.
How to Serve
This Chicken Orzo Soup is a satisfying meal on its own! Serve it hot, garnished with:
- Fresh chopped basil or parsley
- Sliced fresh jalapeño (for those who like heat!)
- Grated Parmesan cheese
- Crushed red pepper flakes
It’s also delicious served with:
- Crusty bread or garlic bread for dipping
- A simple side salad
Make Ahead and Storage
- Storage: Store leftover Chicken Orzo Soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave. The orzo will absorb more liquid upon standing, so you may need to add a splash of chicken broth or water to thin the soup back to your desired consistency when reheating.
FAQs about Chicken Orzo Soup
- Can I use dried tortellini or ravioli instead of orzo?
- Yes, but you will need to adjust the simmering time significantly based on the package directions for the filled pasta. Refrigerated tortellini (as in a previous recipe) cooks much faster.
- Can I make this dairy-free?
- Yes! Substitute the heavy cream with full-fat canned coconut milk or an unsweetened cashew cream for a dairy-free creamy version. Omit the optional Parmesan garnish or use a dairy-free alternative.
- Can I use leftover cooked chicken?
- Absolutely! Stir in shredded or chopped cooked chicken (like rotisserie chicken) during the last few minutes along with the heavy cream, just to heat it through.
Enjoy this easy, creamy, flavorful, and comforting Chicken Orzo Soup with Sun-dried Tomatoes! It’s the perfect one-pot meal.
Print
Chicken Orzo Soup with Sun-dried Tomatoes
- Prep Time: 10 minutes
- Cook Time: 20minutes
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Soup, Main Course, One-Pot Meal
- Cuisine: Italian-Inspired, American
Description
This easy one-pot Chicken Orzo Soup with Sun-dried Tomatoes is the ultimate feel-good food! Tender chicken, orzo pasta, and flavorful sun-dried tomatoes simmer together in a creamy broth for a quick and satisfying meal.
Ingredients
Scale
- 1/2 lb (225g) boneless, skinless chicken breast or tenders, sliced
- 1 tablespoon oil from oil-packed sun-dried tomatoes (or olive oil)
- 1 small onion, minced
- 3 large garlic cloves, minced
- 1 small jar (3–4 oz) oil-packed sun-dried tomatoes, drained (reserve oil) and chopped
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup uncooked orzo pasta
- 4 cups (1 liter) low-sodium chicken stock
- 1 cup heavy cream
- Salt, to taste
- Fresh cracked black pepper, to taste
Optional Garnishes:
- Fresh chopped basil
- Sliced Jalapeño
Instructions
- Prepare Ingredients: Slice the chicken into bite-sized pieces or strips. Mince the onion and garlic. Drain the sun-dried tomatoes, reserving 1 tablespoon of the oil, then chop the tomatoes.
- Cook Chicken: Heat the reserved 1 tablespoon of sun-dried tomato oil (or olive oil) in a large pot or Dutch oven over medium-high heat. Add the sliced chicken and cook for 3-4 minutes, stirring occasionally, until lightly browned and mostly cooked through.
- Add Sun-Dried Tomatoes: Add the chopped sun-dried tomatoes to the pot with the chicken and cook for 2 minutes more, stirring.
- Sauté Aromatics & Seasonings: Add the minced onion, minced garlic, crushed red pepper flakes (if using), and Italian seasoning to the pot. Cook, stirring constantly, for about 1 minute, until fragrant.
- Toast Orzo: Add the uncooked orzo pasta to the pot and stir to coat it well with the oil and seasonings. Cook for 1 minute, stirring.
- Add Broth and Simmer: Pour the chicken stock over the ingredients. Bring the mixture to a boil, then reduce the heat to low. Cover partially and simmer for 10-15 minutes, or until the orzo is almost cooked through (al dente). Stir occasionally to prevent sticking.
- Add Cream: Stir in the heavy cream. Cook for 1 minute more, stirring regularly, until the soup is heated through and slightly thickened. Do not boil rapidly.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls. Garnish with fresh chopped basil and sliced jalapeño, if desired. Serve immediately.
Notes
- Chicken: Using leftover cooked chicken or rotisserie chicken is a great shortcut! Add the pre-cooked chicken in step 7 along with the cream.
- Sun-Dried Tomatoes: Oil-packed tomatoes add flavor and the reserved oil is great for cooking. If using dry-packed tomatoes, rehydrate them first and use olive oil for cooking.
- Orzo: Stir the orzo occasionally while simmering to prevent it from sticking to the bottom of the pot.
- Cream: Heavy cream adds richness. Half-and-half can be substituted for a lighter version, but the soup will be less creamy.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The orzo will continue to absorb liquid, so you may need to add a splash of broth when reheating. Reheat gently.