Creamy Tuscan Chicken Orzo Soup
Updated Nov 02, 2025, Published on Nov 01, 2022
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This is the first soup recipe in my Fall Soup Series! This flavorful soup is full of shredded chicken, orzo, and veggies. Some cream is stirred in right at the end for a perfectly creamy broth. Serve with some crusty bread for dipping! If you give this Creamy Tuscan Chicken Orzo Soup a try, please feel free to rate/comment.
Creamy Tuscan Chicken Orzo Soup
This flavorful soup is full of shredded chicken, orzo, and veggies. Some cream is stirred in right at the end for a perfectly creamy broth. Serve with some crusty bread for dipping!
Ingredients
- 2 lbs Boneless Skinless Chicken Thighs, can substitute with chicken breast
- Kosher Salt & Black Pepper, to coat chicken; additional for soup to taste
- 1 teaspoon Paprika, or enough to coat chicken
- 1 tablespoon Extra Virgin Olive Oil
- 2 Shallot, minced; my shallots were small so may only need 1 if large
- 6 cloves Garlic, minced
- 3 tablespoon Tomato Paste
- 1/2 cup White Wine, dry
- 8 cups Chicken Broth
- 2 teaspoon Italian Seasoning, more or less to taste
- 1/2 teaspoon Red Pepper Flakes, more or less to taste
- 6 oz Marinated Artichokes, chopped into bite-sized pieces; I used a 6 oz jar; drained; can substitute fresh or canned
- 4 oz Sun-Dried Tomatoes, I used half a jar of Trader Joe's Sundried Tomatoes in Olive Oil; drained
- 1 cup Orzo Pasta, uncooked
- 2 tablespoon Lemon Juice, additional to serve
- 2 cups Baby Spinach
- 1 cup Heavy Cream
- Parmesan Cheese, optional; freshly grated to serve
- Fresh Parsley, optional to serve
Instructions
- Generously season chicken thighs with salt, pepper, and paprika on both sides. Meanwhile, heat olive oil in a Dutch Oven or large pot over medium high heat. Add the chicken thighs to the pot, cooking in batches if needed. Cook for 3 minutes a side. The chicken won't be cooked through, but will finish cooking in the soup later. Set the chicken aside on a plate.
- To the same pot, add the minced shallot and garlic. Cook for 2 minutes, stirring often. Add the tomato paste and stir to incorporate. Cook for 3 minutes until the tomato paste darkens in color. Pour in the white wine to deglaze the pan. Scrape the bottom of the pan with a wooden spoon to loosen any stuck bits. Cook for 2 minutes until most of the liquid is absorbed.
- Pour in the chicken broth. Add the Italian seasoning, red pepper flakes, artichokes, and sundried tomatoes. Stir to combine. Add back the chicken and bring to a boil. Once boiling add the orzo. Lower the heat to a simmer and cook, stirring occasionally so the orzo doesn't stick for about 15 minutes or until the chicken and orzo are both cooked.
- Once the chicken and orzo are cooked, remove the chicken to a plate. Using two forks, shred the chicken. Meanwhile, add the lemon juice, baby spinach, and heavy cream to the soup. Add back the shredded chicken.
- Serve immediately with grated parmesan cheese, fresh parsley, and additional lemon juice.
Video
Nutrition
Calories: 449kcal, Carbohydrates: 31g, Protein: 33g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 141mg, Sodium: 334mg, Potassium: 1199mg, Fiber: 4g, Sugar: 9g, Vitamin A: 1765IU, Vitamin C: 16mg, Calcium: 90mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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