Creamy Tuscan Chicken Orzo Soup

4.82 from 11 votes

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!

Prep Time15

Cook Time45

Total Time1

Course: Appetizer, Main Course, Soup

Cuisine: Italian

Keyword: Artichokes, Chicken, Fall, One Pot, Orzo, Soup, Spinach, Tomato, Winter

Servings:

Author: Carolyn Stilwell

Equipment

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 Dry 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

US Customary - Metric

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