Photo: Johnny Autry; Styling: Mary Clayton Carl
Serves 6 (serving size: 1 cup soup and 4 teaspoons cheese)

How to Make It

Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 5 ingredients (through thyme) to pan; sauté 4 minutes. Add broth and tomatoes; bring to a boil. Add pasta and beans; cook 5 minutes. Stir in chicken, and sprinkle with cheese. Discard thyme.

Ratings & Reviews

laebrown's Review

February 16, 2014
I think the key to this was making my own chicken stock before assembling the soup - store-bought broth would not have been as rich. I'm gluten-free, so I subbed 1/2 a cup of brown rice in for the orzo. This is a very satisfying bowl of soup, and would be great with some Tabasco if you like spiciness. I wouldn't change anything else - quality of ingredients go a long way in making this fantastic.

helenhb314's Review

January 20, 2014

Jenicus's Review

January 05, 2014
I loved this recipe although the store didn't have fire-roasted tomatoes, so I used regular diced tomatoes. I added a little Tabasco to give it spice. I will definitely make this again and try some different vegetables.

Snpvolmer's Review

February 20, 2013
Very quick (30-40 minutes) and easy! I added 2 celery stocks chopped, 2 Bay leaves, and a 1/2 cup extra chicken stock. Watch the amount of orzo, as it will tend to suck up alot of the liquid. My wife loved it, as did my fussy 4 year old. This will become a repeat meal! Have a few pieces of French bread on the side for dipping up the last bit of the broth.

mymomisgoodcook's Review

January 04, 2013
This is a great, flexible template for a chicken vegetable soup. It is easy to modify to what you like and what you have in the cabinets and the fridge. I too added celery and red pepper flakes. I also added cannellini beans and fresh kale. We are gluten free so I substituted brown rice penne from Trader Joe's. We have a full house for the holidays so I tripled the recipe. The local grocery store had a sale on boneless skinless chicken breasts so I sauteed the chicken in olive oil in the soup pot first, removed the chicken and then sauteed the veggies in the soup pot to capture the carmelization from the chicken. The soup was a big hit with my family.

cherylou's Review

December 04, 2012
This was just okay. It was very filling which is good, but it was missing something, I'm not quite sure what though. Don't get me wrong, it was good soup but maybe not for dinner.

Whygal's Review

December 04, 2012
This is a good, quick soup -- great for a weeknight meal especially if you already have leftover chicken. I used ground thyme and added some crushed red pepper. I will try zucchini next time along with some celery.

1Baddog's Review

November 06, 2012

ewyancy's Review

October 17, 2012
Really liked this recipe and so did the kids. Quick and easy! Great for a weeknight. Added celery to the carrot and onion also added a little shredded zucchini. Used pasta that was too big-it absorbed too much liquid and made the soup a little too mushy. I will use a smaller pasta next time.

karenfar's Review

October 09, 2012
Good recipe but not a wow! I can't imagine using no-salt tomatoes. This soup screamed for more spice. If I were to make it again, I would use less orzo as it really sucked up the liquid. Okay for a weeknight family dinner - very easy to make.