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Chicken and Orzo Soup with Garlic and Paprika

Chicken and Orzo Soup with Garlic and Paprika

This bright red chicken and orzo soup gets rich, Turkish-inspired flavor from tomato paste, garlic, sweet paprika, and a touch of dried mint.

By Julia RackowApril 13, 2020

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

For this simple Turkish-inspired soup, browning a generous amount of tomato paste with chopped garlic builds a complex, deeply savory base. Sweet paprika lends bold color and earthy notes and dried mint infuses the dish with its unique herbaceousness. Simmering the orzo in the broth after the chicken is fully tender ensures perfectly cooked pasta, and also adds body to the broth. If you like, serve with crusty bread or a simple salad dressed with lemon vinaigrette.

Ingredients
  • 3

    tablespoons extra-virgin olive oil, plus more to serve

  • ⅓

    cup tomato paste

  • 4

    medium garlic cloves, finely chopped

  • 1

    tablespoon sweet paprika

  • 2

    teaspoons dried mint

  • Kosher salt and ground black pepper

  • 1½

    pounds boneless, skinless chicken thighs, halved

  • 1

    cup orzo pasta

Step 1

In a large saucepan, combine the oil, tomato paste and garlic. Cook, stirring, until several shades darker. Add the paprika and mint, then cook, stirring, just until fragrant. Add the chicken, 7 cups water and 2½ teaspoons salt. Simmer, uncovered, until a skewer inserted into the chicken meets no resistance. Transfer the chicken to a bowl. Add the orzo to the pot and cook until al dente. Shred the chicken. When the orzo is done, add the chicken and season with salt and pepper. Serve drizzled with additional oil.

Step 2

Optional garnishes: A dollop of yogurt OR squeeze of lemon OR torn fresh mint OR a sprinkle of Aleppo pepper

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