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