Lemon Chicken Orzo Soup

Barbara Kelly


What a great soup for a chilly night, after church on Sunday, and when a loved one isn't feeling well. It's low fat, and even though it is not low sodium, it's much lower sodium than store-bought soup and it's full of flavor. This is also a great soup to preserve. For a fast version on a work day, simply use ready-made chicken stock and a couple of boneless, skinless chicken breasts. Enjoy!


☆☆☆☆☆ 0 votes

8 to 10
30 Min
3 Hr
Stove Top



  • 1 medium
    roaster chicken (about 4 lbs)
  • 1
    onion, quartered
  • 2
    carrots, chopped
  • 2 stalk(s)
    celery chopped
  • 4 sprig(s)
    fresh thyme
  • 2
    bay leaves
  • Tbsp

  • 2 Tbsp
    olive oil, extra virgin
  • 2 stalk(s)
    celery, diced
  • 2
    carrots, diced
  • 2 clove
    garlic, minced
  • 2
    lemons, juiced and zested
  • 1/4 c
    dry sherry
  • 1/2 lb
    orzo pasta, uncooked

How to Make Lemon Chicken Orzo Soup


  1. The night before place the chicken in a large stock pot, add 2 carrots and 2 celery, onion, thyme, tablespoon salt and bay leaf. Cover with water. Cook until chicken legs will easily pull off.
  2. Remove chicken from pot and place in separate bowl to cool. Remove cooked vegetables, bay leaf and thyme.
  3. Cover stock and refrigerate overnight.
  4. Serving Day: Take refrigerated stock and scoop off the fat.
  5. Remove chicken from bone and shred. Save half of shredded chicken for another time.
  6. Sauté minced garlic, diced carrots and celery until tender. Add to stock.
  7. Deglaze pan with sherry until reduced by half. Add to stock.
  8. Add shredded chicken to stock and bring to a boil.
  9. Zest and juice both lemons and add to stock.
  10. Once the soup is at a boil, add 1/2 pound uncooked orzo and cook until done.

Printable Recipe Card

About Lemon Chicken Orzo Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Greek
Dietary Needs: Low Fat
Other Tags: For Kids, Healthy
Hashtags: #low-fat, #healthy

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