Cold weather and gray clouds outside, high fevers and lots of layers inside gave me the feeling that a warm, filling soup would make everything better.

I wasn’t entirely sure what I would end up with, but I was thinking something along the lines of a hearty chicken noodle. The results were this delicious, Italian inspired Orzo soup complete with basil, tarragon, tomatoes and chicken, giving it a little bit of everything.

It was perfect for the sore throats, the chills and sweats, and satisfied all the tummies!

Italian Chicken Orzo Soup
4 Servings

Olive Oil
1 small Onion, diced
1 medium Carrot, diced
1 large clove Garlic, minced
1 large Tomato, diced
1 tbsp Basil, chopped
1 tbsp Dried Tarragon
1 tsp Rosemary
1 tsp Crushed Red Pepper (optional)
4 cups Water
1 cup cooked Chicken, shredded or diced*
3 tbsp Orzo Pasta (or any other small macaroni)
Sea Salt & Black Pepper
1-2 tbsp Lemon Juice
Parmesan Cheese for garnish

In a medium pot, heat a few teaspoons of olive oil over medium-high heat. Add the onion and sauté until soft. Add the carrots and garlic, and sauté a few minutes more. Stir in the tomato, basil, tarragon, rosemary, crushed red pepper, 1 tsp salt and 1 tsp black pepper and cook a few minutes longer.

Pour in the water and bring the soup to a boil. Once it reaches a boil, drop in the chicken and orzo, then reduce the heat to low. Adjust salt and pepper to taste and simmer for about 20 minutes. Stir in the lemon juice a few minutes before you remove the soup from the heat.

Serve with a garnish of fresh parmesan cheese if desired and enjoy!

*Note: Rotisserie, baked or leftover fried chicken with the breading removed are all great options.