Chicken and Orzo Soup with Garlic and Paprika

Mint? In a soup? With tomato-based broth? With paprika?

Now, try it this way - omg, mint! What a stellar side kick in this tomato-based broth soup that also features paprika! The smokiness combines so interestingly with the mint. Highly recommended!

Also, if you use rotisserie chicken -- as I did, with the recipe adjusted below accordingly -- this comes together in a snap. The original recipe also called to use only water for the broth; I subbed out 7c water with 7c homemade chicken stock.

Chicken and Orzo Coup with Garlic and Paprika
Milk Street

3 T olive oil
1/3 c tomato paste
4 cloves garlic, chopped
1 T paprika, sweet
4 tsp mint, chopped (or 2 tsp dried)
1/2 rotisserie chicken, skin removed, shredded or cubed
1 c orzo pasta

In a medium Dutch oven, heat oil. Add tomato paste and garlic and cook until the tomato darkens. Add paprika (and mint, if using dried) and cook until fragrant.

Add 1/2 c stock and deglaze the pan, scraping up any stuck bits from the bottom. Add the rest of the stock in one go.

When boiling, add orzo and cook 15 minutes. Stir frequently, as the orzo tended to stick to the bottom. Add in the rotisserie chicken and mint (if using fresh) for the final 5 minutes of cooking.

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