Chicken meets orzo in the form of tomato soup is almost like tomato soup and a lot of bread is included, of course.
- 2 tablespoons Extra Virgin Olive Oil
- 4 cloves garlic, thinly sliced or minced
- 1/4 cup Tomato Paste
- 1/2 teaspoon Italian seasoning
- 4 cups chicken broth
- Salt to taste
- 1 cup Pasta
- 2 cups chopped or shredded cooked chicken
- 1/4 cup heavy cream
- 1–2 cups water as desired
- Parmesan, herbs, red pepper flakes, and lemon for serving
- bread for serving
- pesto for serving
- Heat the olive oil in a saucepan over medium-high heat. Add garlic; sauté for 1-2 minutes until soft and fragrant but not brown.
- Add tomato paste and Italian seasoning; cook until caramelized and reddish in color, about 5 minutes.
- Add the bowl little by little until the mixture becomes a nice liquid. This is a good time to add salt; I recommend tasting the liquid to see how much salt it needs based on the saltiness of your dish. Otherwise, just add 1/2 tsp to start, and set there.
- Add the orzo and bring to a boil for about 10 minutes until the orzo is soft. If necessary, add more water cups and/or plates to achieve the desired consistency. Add heavy cream.
- Add the chicken and sprinkle with a bunch of lemon juice to wake it up.
- Garnish with parmesan, herbs, red pepper flakes and warm breadcrumbs. If desired, serve with a little pesto to dip the bread before dipping into the soup.