Tuscan Chicken Soup

Tuscan Chicken Soup will warm you, filled with orzo pasta, onions, carrots, potatoes, tomatoes, chicken, garlic, and a lightly seasoned broth.

This comforting Italian chicken soup is easy to make with simple and fresh ingredients and is ready in just 45 minutes.

This recipe for two makes a great lunch, dinner, or romantic impressive date night meal.

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How to make Tomato Chicken Orzo Soup:

Dice the onion and tomato. Peel and dice the potato.

Add chicken, onions, carrots, potatoes, tomatoes, chicken broth, garlic, parsley, and bay leaf to a large sauce pan. Click for a large sauce pan.

Sprinkle in salt and pepper to taste.

Cover and bring to a boil over medium heat.

Reduce heat to medium-low and simmer, partially covered, about 20 minutes.

While the soup continues to simmer, remove chicken to a cutting board. Set aside. Click for a cutting board.

Then add the orzo pasta to the soup and cook according to package directions until tender, about 10 minutes.

Allow the chicken to cool while the orzo cooks, for the same 10 minutes, then shred the chicken with 2 forks.

Add chicken back to the pan and stir to combine. Taste for seasoning and add salt and pepper if needed. 

Discard the bay leaf and pour the soup into two 20 oz soup bowls. Click for 20 oz oven safe soup bowls.

Garnish with shredded Parmesan cheese and serve.

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Yield: Serves 2

Tuscan Chicken Soup

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Tuscan Chicken Soup is easy to make with simple and fresh ingredients and is ready in just 45 minutes. This comforting Italian chicken soup will warm you, filled with orzo pasta, onions, carrots, potatoes, tomatoes, chicken, garlic, and a lightly seasoned broth.

Print

Ingredients

• 1/2 lb boneless chicken
• 1 small onion
• 1/2 cup shredded carrots
• 1 small russet potato
• 1 roma tomato, diced
• 2 1/2 cups no salt chicken broth
• 1 dry bay leaf
• 2 teaspoons minced garlic
• 1/8 cup chopped fresh parsley
• 1/4 cup dry orzo pasta
• Salt and pepper
• 1/4 cup shredded Parmesan (for garnish)

Instructions

1. Dice the onion and tomato. Peel and dice the potato.
2. Add chicken, onions, carrots, potatoes, tomatoes, chicken broth, garlic, parsley, and bay leaf to a large sauce pan. Click for a large sauce pan.
3. Sprinkle in salt and pepper to taste.
4. Cover and bring to a boil over medium heat.
5. Reduce heat to medium-low and simmer, partially covered, about 20 minutes.
6. While the soup continues to simmer, remove chicken to a cutting board. Set aside. Click for a cutting board.
7. Then add the orzo pasta to the soup and cook according to package directions until tender, about 10 minutes.
8. Allow the chicken to cool while the orzo cooks, for the same 10 minutes, then shred the chicken with 2 forks.
9. Add chicken back to the pan and stir to combine. Taste for seasoning and add salt and pepper if needed.
10. Discard the bay leaf and pour the soup into two 20 oz soup bowls. Click for 20 oz oven safe soup bowls.
11. Garnish with shredded Parmesan cheese and serve.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

• 
  T-Fal Specialty 3 Quart Handy Pot w/Glass Lid
• 
  Progressive Prep Solutions Cutting Board
• 
  BIA Cordon Bleu Porcelain Soup Cup with Handle, White, Set of 4

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 484Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 115mgSodium: 514mgCarbohydrates: 46gFiber: 4gSugar: 6gProtein: 46g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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