I’m the soup fan in our family and I can easily turn anything into soup. This hearty Tomato Chicken Orzo Soup is made to welcome the coming Winter and it was so satisfying that we had it as dinner and we didn’t want to eat anything else to complete our meal. Each of us had two large bowls trying to decide whether to take another bowl. Thank God I made a full pot!
We’re having very cold days for a week and I can’t think of a better time for sharing a flavor-filled chicken orzo soup! One of the few reasons why I love winter could be that I make soups more often. Well, the other reasons are baking cookies and preparing hot drinks more!
Although our all time favorite is Orzo Soup with Tomato Sauce, I love to try new soup recipes. Chicken soup is mostly associated with treatment for cold and it really works, you start to feel better right after you have some chicken soup. I think we shouldn’t wait for getting cold to enjoy such a heartwarming soup though. Maybe it’s even better to have it beforehand since it protects you from cold.
We love this tomato chicken orzo soup with lots of lemon and tomato flavors in it. Besides the taste, it’s healthier this way. You know vitamin C in lemon and lycopene in tomato make you feel stronger and you don’t easily get cold. Tomatoes are grated and sauteed with dried mint, which is one of the most important ingredient in this soup, it gives a wonderful refreshing flavor in the soup. Also, I use a few thick parsley stalks to enrich the soup and to make it even healthier. I just want to have their flavor, so I don’t chop them and I remove them when the soup is done.
Tomato chicken orzo soup could make a perfect dinner when you aren’t in the mood for making another dish as a main course. With chicken, orzo and generous amount of tomatoes, this super tasty soup is beyond a simple starter. This is definitely a must-make soup for those who love easy yet satisfying soups.
- 4 chicken drumsticks
- 6 cups water
- 1 tbsp olive oil
- 3 tomatoes, grated
- 1 tsp pepper paste
- ½ tsp dried mint
- ¾ cup orzo
- 4 parsley stalks
- 1 lemon, squeezed
- Salt to taste
- Boil chicken drumsticks in 6 cups water, let it cold and shred.
- Heat olive oil in a pot and saute grated tomatoes in it.
- Add in dried mint and pepper paste, stir.
- Pour the water in which you boil the drumsticks.
- Add the orzo when it boils.
- Put parsley stalks whole into the pot, let it boil until orzo is tender.
- Add in shredded chicken and discard parsley stalks.
- Pour lemon juice and add salt to taste. Boil for 5 minutes and remove the pot from the heat.