Chicken and Orzo Tomato Soup “Orzotto” is that cozy bowl you crave when you want something comforting but not heavy. This Turkish-inspired recipe wraps tender shredded chicken and silky orzo in a tomato-rich broth that’s brightened by lemon, herbs, and creamy yogurt. It’s a one-pot wonder that feels both nourishing and indulgent—a cross between a soup and a risotto, or as I like to call it, a “weeknight hug in a bowl.” Whether you’re making it for a quick dinner or meal prep, this Chicken and Orzo Tomato Soup hits the sweet spot of flavor, comfort, and ease.
Table of Contents
What is Chicken and Orzo Tomato Soup “Orzotto”?
Think of Chicken and Orzo Tomato Soup “Orzotto” as the perfect middle ground between soup and risotto. The orzo soaks up just enough of the tomato broth to become creamy and luscious, while the shredded chicken adds protein and depth. This dish draws inspiration from Turkish flavors—paprika, mint, and tomato paste—that give it a bold, slightly smoky richness.
What sets it apart is the finishing touch: a dollop of Greek yogurt and a squeeze of lemon, which cut through the richness and add a refreshing tang. It’s hearty enough for winter nights but light enough for early spring. Plus, it comes together in under an hour, all in one pot—because who wants to spend all night scrubbing dishes?
Reasons to Try Chicken and Orzo Tomato Soup “Orzotto”
If your weeknights often feel like a juggling act (kids, work, life—oh my), this Chicken and Orzo Tomato Soup “Orzotto” is your saving grace. Here’s why:
- It’s quick and simple. Everything happens in one pot—less mess, more flavor.
- It’s flexible. Prefer it more soupy? Add more broth. Want it creamy and thick? Let it simmer a little longer.
- It’s cozy yet refreshing. Tomato, paprika, and mint create deep, satisfying flavors, while lemon and yogurt keep things bright and balanced.
- It’s meal prep friendly. This recipe reheats beautifully, so you can enjoy leftovers that taste even better the next day.
If you love easy, hearty soups like my Creamy Chicken and Broccoli Gnocchi or Slow Cooker Thai Curried Chicken Soup, this one’s right up your alley.
Ingredients Needed to Make Chicken and Orzo Tomato Soup “Orzotto”
For the Soup:
- Extra virgin olive oil, for the pan
- 2 tablespoons tomato paste
- 2 garlic cloves, finely chopped
- 1½ teaspoons sweet paprika
- 1 teaspoon dried mint
- Kosher salt and black pepper, to taste
- 4 cups water or stock (plus more if needed)
- 8 ounces boneless, skinless chicken thighs (about 2 average-sized thighs)
- ⅔ cup dried orzo
To Serve:
- Drizzle of extra virgin olive oil
- Greek yogurt or another thick yogurt
- Lemon wedges
- Aleppo, silk, or Urfa chili flakes
- Fresh mint, torn
- Crumbled feta (optional but delicious)
Instructions to Make Chicken and Orzo Tomato Soup “Orzotto”
Ready to make this cozy Chicken and Orzo Tomato Soup “Orzotto”? Follow this Step-by-Step guide to get rich, bold flavor in under an hour—with minimal cleanup. This one-pot recipe walks you through every detail so even if you’re not a kitchen pro, you’ll end up with a silky, restaurant-worthy soup. Let’s dive in.
Step 1: Build a Flavorful Base (Step by Step)
Start your Chicken and Orzo Tomato Soup “Orzotto” by heating a generous drizzle of extra virgin olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add the tomato paste and finely chopped garlic. Stir constantly as the paste begins to sizzle—this caramelization is where magic happens.
In this Step-by-Step process, keep an eye on the color: when your tomato paste turns a few shades darker (deep, brick red), you’ve unlocked its rich, umami depth. This technique is called “toasting” the paste—it removes bitterness and brings out sweetness.
Now, sprinkle in your sweet paprika and dried mint, along with a pinch of salt. Stir until fragrant, about 30 seconds. Your kitchen should smell incredible at this point—warm, smoky, and inviting.
Pro Tip: Want to master the art of building flavor early on? You might enjoy reading about how slow browning builds depth in soups like my Comforting Vegetable Beef Soup.
Step 2: Simmer the Chicken (Step by Step)
Next, it’s time to build your base. Pour in your chicken stock or water, stirring gently to deglaze the pot—scraping up those flavorful bits stuck to the bottom. These are little golden nuggets of flavor you definitely don’t want to waste.
Once your liquid is simmering, carefully nestle in the chicken thighs. Cover the pot and let them cook gently for 15 to 20 minutes. During this Step-by-Step simmer, the chicken absorbs all that rich, seasoned tomato broth, becoming tender and juicy.
When the chicken is ready, it should pull apart easily with a fork. Transfer it to a bowl and let it cool slightly—you’ll shred it later.
Tip: If you love set-it-and-forget-it recipes, try my Slow Cooker Chicken and Rice Soup for a similar comforting vibe with less active cooking time.
Step 3: Cook the Orzo (Step by Step)
While the chicken rests, stir the orzo directly into the simmering broth. Raise the heat to medium-high and bring it to a gentle boil.
Cook, stirring occasionally, until the orzo is al dente—tender but with a slight bite. Depending on your brand, this usually takes about 10 minutes. This Step-by-Step cooking process allows the orzo to soak up that rich tomato base, creating a luscious, almost risotto-like texture.
If the mixture thickens too much, don’t panic—just add a splash more broth or hot water to loosen it up. Remember, this dish can be as thick as you like. If you want something lighter and soupier, aim for a consistency closer to my Zesty Greek Lemon Chicken Soup.
Step 4: Shred and Return the Chicken (Step by Step)
Now for the best part—bringing everything together. Using two forks, shred the chicken into bite-sized pieces. Return it to the pot and stir gently so every strand gets coated in that creamy, tomato-rich broth.
Taste and adjust seasoning with more salt and pepper if needed. Want to boost the flavor even more? Add an extra pinch of dried mint or a few chili flakes for a subtle kick.
This Step-by-Step combination stage is what gives the soup its signature balance: hearty chicken, silky orzo, and a savory tomato base that feels indulgent but not heavy.
Step 5: Customize and Serve (Step by Step)
Once your Chicken and Orzo Tomato Soup “Orzotto” reaches your ideal texture—creamy and thick or light and brothy—it’s ready to serve.
Ladle the soup into bowls and add your finishing touches: a drizzle of good olive oil, a dollop of thick Greek yogurt, a squeeze of lemon juice, and a sprinkle of Aleppo or Urfa chili flakes for a pop of color and heat. Torn fresh mint leaves or crumbled feta take it to the next level.
This Step-by-Step final stage is where your personal taste comes into play. For a dairy-free option, skip the yogurt and go for a squeeze of lemon and drizzle of olive oil instead—it’s just as bright and flavorful.
Want something cozy to serve alongside? Try my Tomato Spinach Grilled Cheese Bread Bowl for a match made in comfort-food heaven.
Bonus Step (Optional but Delicious): Adjust the Texture
If you plan to make this dish ahead or store leftovers, know that the orzo will continue soaking up liquid over time. When reheating, add a splash of stock or water to restore the creamy consistency. This Step-by-Step trick keeps your leftovers as luscious as day one.
What to Serve with Chicken and Orzo Tomato Soup “Orzotto”
This Chicken and Orzo Tomato Soup “Orzotto” is hearty enough to stand alone, but if you’re setting a fuller table, here are some perfect pairings:
- A crusty baguette or pita bread to soak up the rich broth.
- Simple green salad with lemon vinaigrette for a crisp contrast.
- Grilled vegetables like zucchini or eggplant for a Mediterranean touch.
For more cozy pairings, check out Tomato Spinach Grilled Cheese Bread Bowl—because who can resist melty cheese and soup?
Key Tips for Making Chicken and Orzo Tomato Soup “Orzotto”
- Toast the tomato paste until it darkens—it’s a small detail that adds deep, rich flavor.
- Don’t overcook the orzo. It should be tender but slightly firm; it’ll keep soaking up liquid as it sits.
- Use good olive oil. This is a dish where quality shines, especially in that finishing drizzle.
- Adjust texture to taste. Add more broth if you prefer a traditional soup consistency or keep it thicker for a risotto feel.
- Brighten before serving. A squeeze of lemon or a dollop of yogurt at the end transforms the whole dish.
Storage and Reheating Tips for Chicken and Orzo Tomato Soup “Orzotto”
- Storage: Cool completely before transferring to an airtight container. It keeps in the fridge for up to 3 days.
- Reheating: Add a splash of broth or water before warming on the stove over medium heat to loosen it up.
- Freezing: This one’s best fresh, as orzo tends to absorb liquid in the freezer, but you can freeze it for up to a month in a pinch—just expect a thicker texture when reheated.
If you love make-ahead soups, try my Creamy Turkey Gnocchi Soup for another easy freezer-friendly option.
FAQs
Can I use chicken breast instead of thighs?
Absolutely. Just watch the cook time so it doesn’t dry out.
What can I substitute for orzo?
Small pasta shapes like ditalini or couscous work, though orzo gives the best creamy texture.
Is it spicy?
Not really. The Aleppo or Urfa chili flakes add warmth, not heat—but you can add more if you like a kick.
Final Thoughts
This Chicken and Orzo Tomato Soup “Orzotto” is a little taste of comfort that fits perfectly into busy American kitchens. It’s quick, full of flavor, and flexible enough for weeknights or lazy weekends. Whether you serve it thick like risotto or brothy like soup, one thing’s for sure: every spoonful feels like home.
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Chicken and Orzo Tomato Soup “Orzotto” – Quick, Flavorful & Healthy
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Turkish-Inspired
Description
Silky and sensuous, this Turkish-inspired chicken and orzo tomato “orzotto” soup features juicy shredded chicken nestled among bouncy, flavor-saturated orzo. With fresh herbs, lemon, and creamy yogurt, it’s rich yet vibrant—a perfect transition soup for warmer days. As written, the texture is similar to a loose risotto, but you can add more broth for a soupier consistency.
Ingredients
- Extra virgin olive oil, for the pan
- 2 tablespoons tomato paste
- 2 garlic cloves, finely chopped
- 1½ teaspoons sweet paprika
- 1 teaspoon dried mint
- Kosher salt and black pepper, to taste
- 4 cups water or stock, plus more to adjust texture
- 8 ounces boneless skinless chicken thighs, halved if large (about 2 average-sized thighs)
- ⅔ cup dried orzo
To Serve:
- Extra virgin olive oil (high quality)
- Greek yogurt or other thick yogurt
- Lemon wedges
- Aleppo or silk chili flakes, or Urfa chili flakes
- Fresh mint, torn
- Feta, crumbled
Instructions
1. In a large sauce pot or Dutch oven, heat a glug of olive oil over medium heat. Add the tomato paste and garlic. Once sizzling, stir until the tomato paste darkens by several shades, about 3 to 5 minutes.
2. Add the sweet paprika, dried mint, and a generous pinch of salt. Stir until aromatic, about 30 seconds.
3. Add the stock or water, scraping the bottom of the pan to release any stuck bits. Nestle in the chicken thighs. Cover and simmer for 15 to 20 minutes, until the chicken is very tender.
4. Transfer the chicken to a bowl. Stir the orzo into the simmering broth. Bring to a boil and cook for about 10 minutes, or until the orzo is al dente. Stir occasionally to prevent sticking.
5. While the orzo cooks, shred the chicken.
6. Once the orzo is cooked, return the shredded chicken to the pot. Add more water or stock to adjust the texture to your liking.
7. Taste and season the soup with salt and pepper as needed.
8. Ladle into bowls and serve with a drizzle of good olive oil, a dollop of yogurt, and a squeeze of lemon.
9. Top with torn fresh mint, crumbled feta, and a sprinkle of Aleppo, silk, or Urfa chili flakes.
Notes
For a soupier consistency, simply add more water or stock at the end.
If you can’t find dried mint, substitute with 1 teaspoon dried parsley plus ⅛ teaspoon dried basil. Be sure your dried herbs are fresh and aromatic.
This soup works well as a main course and pairs beautifully with warm flatbread or a light cucumber salad.
