Chicken and Orzo Soup with Garlic and Paprika
A quick and flavorful soup made with chicken thighs, garlic, tomato paste, and orzo, finished with paprika and dried mint. Perfect for a cozy weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soups and Stews
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
- 3 tablespoons extra virgin olive oil, plus more to serve
- 1/3 cup tomato paste
- 4 medium garlic cloves, finely chopped
- 1 tablespoon sweet paprika
- 2 teaspoons dried mint
- Kosher salt and ground black pepper
- 1 1/2 pounds boneless skinless chicken thighs
- 7 cups water
- 1 cup orzo pasta
Instructions
1. In a large saucepan, combine the oil, tomato paste, and garlic. Cook, stirring, until the mixture becomes several shades darker.
2. Add the paprika and mint, then cook, stirring, just until fragrant.
3. Add the chicken, 7 cups of water, and 2½ teaspoons salt. Simmer uncovered until the chicken is fully cooked and tender.
4. Transfer the chicken to a bowl and let it cool slightly.
5. Add the orzo to the pot and cook until al dente.
6. Shred the cooked chicken using two forks.
7. Return the shredded chicken to the pot, season with additional salt and pepper to taste.
8. Serve hot, drizzled with additional olive oil.
Notes
This soup is adaptable—try different spices, proteins, or types of pasta. Optional garnishes include a dollop of yogurt, a squeeze of lemon, torn fresh mint, or a sprinkle of Aleppo pepper. Homemade pesto can substitute for mint in a pinch.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
Find it online: https://paulakitchen.com/chicken-and-orzo-soup-with-garlic/