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.