Chicken Cacciatore Orzo Soup is here to prove that cozy comfort food doesn’t have to be boring. This one-pot wonder takes the bold flavors of classic cacciatore; savory chicken, veggies, and a hearty tomato broth, and levels up with tender orzo pasta for a soup that’s as satisfying as it is simple.
Bonus points: it’s easy enough for a weeknight but fancy enough to impress your picky eaters.
All the flavors of chicken cacciatore in a cozy, slurpable soup. With tender chicken, a rich tomato broth, and perfectly cooked orzo, it’s a deliciously comforting twist on a traditional favorite.
Here is Why This Italian Chicken Orzo Soup Recipe Works
One-Pot Wonder: Less cleanup, more time to relax. Everything cooks in one pot, and yes, that includes the orzo soaking up all that flavorful broth.
Comfort Food Meets Fancy: It’s hearty enough for a cozy night in but still feels a little extra thanks to those Kalamata olives.
Customizable Goodness: Not a fan of olives? Skip ’em. Want to throw in extra veggies? Go for it. This recipe plays nice with your pantry.
Weeknight Approved: Ready in under an hour, this soup proves that good food doesn’t have to take all day.
If you like this recipe, try our one pot chicken orzo.
The Ingredients
- Meat: Boneless, skinless chicken breasts.
- Produce: Onion, bell pepper, garlic.
- Pantry: All-purpose flour, chicken broth, canned diced tomatoes, orzo pasta, tomato paste, Kalamata olives
- Pantry Seasonings: Garlic powder, salt, black pepper.
Variations
Mediterranean Chicken Orzo Soup: Add a handful of fresh spinach and a cup of sliced artichoke hearts.
Creamy Chicken Orzo Soup: Stir in ½ cup of heavy cream or coconut milk during the last few minutes of cooking.
Mushroom Chicken Orzo Soup: Add 1 cup of sliced mushrooms along with the onions and bell peppers, and stir in 1 teaspoon of fresh thyme
Tips for Success
- When browning the chicken, work in batches if necessary. Overcrowding the pot can steam the chicken instead of browning it.
- After adding the tomato paste, be sure to scrape up those browned bits from the bottom, they’re packed with flavor.
- Stir the soup occasionally after adding the orzo to prevent sticking, and taste-test a piece before serving to ensure it’s done.
- Chop your veggies and measure your ingredients before you start cooking.
- Kalamata olives can overpower the dish if cooked too long. Stir them in right before serving for the best flavor.
- If the broth feels too thick, add a splash of water or chicken stock to loosen it up.
Storage
Storing Leftovers: Allow the soup to cool completely before transferring it to an airtight container.Store in the refrigerator for up to 3–4 days.
Freezing: Transfer the cooled soup (without orzo) to a freezer-safe container or zip-top bag, leaving some space for expansion. Label with the date and freeze for up to 3 months.
Note: If you know in advance that you will be freezing the soup, freeze the soup without the orzo, as it can become mushy when thawed and reheated. Simply cook the orzo fresh when ready to serve.
Reheating: Heat the soup on the stovetop over medium heat, stirring occasionally, until hot. If the soup has thickened, add a splash of chicken broth or water.
Chicken Tomato Orzo Soup
All the flavors of chicken cacciatore come together for a hearty, rustic soup. It’s cozy, packed with bold flavors, and comes together in just one pot.
This soup is satisfying comfort food and it is ideal for feeding the family or meal-prepping for the week.
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Rustic Chicken Cacciatore Orzo Soup
Ingredients
- 1-½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
- ⅓ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 bell pepper any color, sliced
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- 2 can diced tomatoes with juices (or one 28 ounce can)
- 6 cups chicken broth
- 1-¼ cup orzo pasta
- ⅓ cup pitted Kalamata olives halved (optional)
Instructions
- In a shallow bowl, mix the flour, garlic powder, salt, and pepper. Dredge the chicken pieces in the seasoned flour, shaking off any excess. Heat the olive oil in a large soup pot over medium-high heat. Add the chicken and cook for 3–4 minutes, until browned but not cooked through. Remove and set aside.
- In the same pot, add the onion and bell pepper. Sauté for 3 to 4 minutes until softened. Add the garlic and cook for 1 minute, until fragrant.
- Stir in the tomato paste then add the canned tomatoes (along with the juices) and chicken broth, scraping up any browned bits from the bottom of the pot.
- Return the chicken to the pot. Bring the soup to a boil, then reduce to a simmer and cook for 10 minutes. Add the orzo and cook for another 5–10 minutes, stirring occasionally, until the pasta is tender and the chicken is cooked through.
- Stir in the Kalamata olives, if using, and taste to adjust seasoning.
Notes
- Stir the soup occasionally while the orzo cooks to prevent it from sticking to the bottom of the pot.
- Feel free to use boneless, skinless chicken thighs for a richer flavor, or save time by using pre-cooked shredded chicken… just add it during the last few minutes of cooking.
- You can substitute the bell pepper with zucchini, carrots, or mushrooms for a different twist.
- If the soup thickens too much as it sits, add a splash of chicken broth or water when reheating.
- Add the Kalamata olives at the end to preserve their bright flavor.
