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.