Orzo in the making…

orzo chicken-hSoup is a comfort food for The Hubby and I try to have it for him as often as possible…but in Half Baked Land it is already getting warm outside so I am not in much of a soup mood, until I remembered a recipe I have been waiting to make all winter…Lemon Chicken Orzo Soup.

When I first came across this recipe it was late summer/early fall so I decided to put it on the back burner until spring rolled back around and finally it is here…and it is finally time for this soup!!  It is a very hearty soup, while still being light with a perfect hint of lemon making it perfect for all that Spring is bringing.  

To make this soup perfect I started with some old favorites…carrots, onions, celery and of course garlic.  Allowing them to cook and just begin to soften before adding in the herbs and orzo really adds a nice layer of flavor and complexity, then once the chicken stock, chicken & lemon (along everything else) is added it comes together super quick with so much flavor people will think it took you all day to cook.  Now if you have some different herbs please feel free to use whatever your have on hand (or prefer)…that really is up to you.  You could also use rice or even noodles in this recipe, but I just love the orzo.  

6 servings

Lemon Chicken Orzo Soup

A light but hearty soup that is full of veggies, chicken, orzo and a hint of lemon making it a perfect soup for end of a busy day

10 minPrep Time

25 minCook Time

45 minTotal Time

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1 tbsp extra virgin olive oil
1 onion, chopped
1 cup chopped carrots
1/2 cup chopped celery
3 garlic cloves, minced
1 tsp thyme, chopped
1 rosemary sprig
1/2 tsp cumin
1/2 tsp red pepper flakes
16 oz uncooked orzo
8 cups chicken stock
1 tsp worcestershire sauce
2 tsp salt
2 tsp pepper
2 cups shredded rotisserie chicken (skin removed)
Juice of 1 1/2 lemons
2 tbsp fresh parsley, chopped


In a large stock pot heat olive oil over medium heat
Stir in onion, carrots & celery, cooking until veggies begin to soften, about 4-5 minutes
Stir in garlic and cook for an additional 1-2 minutes, or until fragrant
Add in thyme, rosemary sprig & orzo, cooking for an additional 5 minutes, letting the orzo get a little toasted
Stir in chicken stock, salt, pepper & chicken and reduce heat to medium cooking for 12-15 minutes or until orzo is tender
Stir in lemon juice and parsley , taste and add in additional salt & pepper as desired


Each serving (about 1 - 1 1/2 cups) is 7 WW Smart Points: Nutritional Info Calories 243 Calories from Fat 32 Total Fat 3.6g Saturated Fat 0.6g Trans Fat 0.0g Cholesterol 22mg Sodium 1107mg Potassium 142mg Total Carbohydrates 37.1g Dietary Fiber 2.4g Sugars 4.1g Protein 14.6g Vitamin A 39% - Vitamin C 5% - Calcium 3% - Iron 12% Nutrition Grade B+



118 cal


4 g


17 g


3 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

This soup makes a big pot so it is perfect to throw together on a Sunday then have it a few more times during the week…the flavor just gets better and better, 

Welcome in the beginning of spring (or the hope of it) with this hearty but still light soup that is perfect for  this week!

Make everyday sparkle – MJ

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