This soup recipe came after a year of trying to duplicate Hale n’ Hearty’s (Manhattan based Soup Cafe Chain)Tomato Orzo Soup. I usually turn my nose up at semi-home-made (Ugh, Sandra Lee) or processed food dishes but this culinary concoction duplicated my favorite soup. I felt like I hit the jackpot. So here it is and any feedback would be greatly appreciated. On a side note a soup pot full cost under $5 (Soup on sale for .99 cents) and froze & reheated beautifully. I dare you to serve this in your soup terraine to your foodie friends and let them be the judge without knowing every ingrediant was store-bought & made. All the ingrediants can be modified based on your preference and what’s in your kitchen. This recipe is NOT a relection of how I cook but it sure satified my obsessive craving.

  • Yields: 6-8 servings
  • Difficulty: Easy
  • Total: 10 minutes
  • Active: 10 minutes

Ingredients (5)

  • 2 Cans of Progresso Tomato Basil Soup
  • 1 Cup Barilla Orzo
  • 1 Cup Orangic Store-bought Rotiserre Chicken, unseasoned & chopped small
  • 3 Cups Swanson’s Organic Lower Sodium Chicken Broth
  • Premium Soup Crackers, for garnish


  1. On stove-top open and simmer 2 cans of soup.
  2. In medium saucepan, cook orzo in 3 cups of chicken broth about 1 minute shy of al dente or manufacturer’s cooking directions.
  3. While the canned soup is simmering and orzo is cooking, chop up the chicken.
  4. When orzo is cooked, drain and put in soup pot with canned soup that has been simmering.
  5. Add chopped chicken.
  6. Adjust soup thickness consistency by adding some leftover starchy chicken broth or water. Add more chicken also if you want more.
  7. Garnish with crackers and serve hot.