Chicken Orzo Tomato Soup - from Manhattan restaurant five star

pinchofyum.com

Philippa James Hurley

4 tablespoon DeLallo Private Reserve Extra Virgin Olive Oil

8 cloves garlic, thinly sliced or minced

½ cup DeLallo Tomato Paste

1 teaspoon Italian seasoning

1896 ml chicken broth

salt to taste

2 cup DeLallo Orzo Pasta

560 grams chopped or shredded cooked chicken (I use the pulled meat from a rotisserie chicken)

119 ml heavy cream

474 to 948 ml water as desired

parmesan, herbs, red pepper flakes, and lemon for serving

bread for serving

pesto for serving (optional - recipe in notes)

Directions at pinchofyum.com

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