Tuscan Orzo Chicken Soup Recipe for Two

Tuscan Orzo Chicken Soup is easy to make with simple and fresh ingredients and is ready in just 45 minutes.

This comforting Italian soup will warm you, filled with orzo pasta, onions, carrots, potatoes, tomatoes, chicken, garlic, and a lightly seasoned broth.

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

How to make Tuscan Orzo Chicken 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: 2 servings

Tuscan Orzo Chicken Soup

Print

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

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

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

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  T-Fal Specialty 3 Quart Handy Pot w/Glass Lid
• 
  Progressive PCB-1812 Prep Solutions Cutting Board, Juice Grooves, Large Thick Chopping Board, Dishwasher Safe, Measures 17.38" X 11.25"
• 
  BIA Cordon Bleu Porcelain Soup Cup with Handle, White, Set of 4

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Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 484 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 115mg Sodium: 514mg Carbohydrates: 46g Fiber: 4g Sugar: 6g Protein: 46g

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

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