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10Ingredients
40Minutes
350Calories
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Ingredients
US|METRIC
7 SERVINGS
- 2 Tbsp. olive oil
- 1 white onion (chopped)
- 4 medium carrots (chopped)
- 4 celery stalks (chopped)
- 4 cloves garlic (minced)
- 1 1/2 lb. boneless, skinless chicken breasts (diced, UNCOOKED)
- 8 cups chicken broth (plus more if you prefer)
- 1 1/2 cups orzo pasta
- 2 lemons (freshly squeezed)
- 2 Tbsp. parsley (chopped)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium230mg10% |
| Potassium880mg25% |
| Protein32g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber5g20% |
| Sugars3g |
| Vitamin A120% |
| Vitamin C50% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)
Dalmazio 3 years ago
Not bad. But I think it could be better by using less or no lemon (too tangy) and also cooking the orzo separately, draining then adding to the soup stock mixture since it’s a little too thick and starchy if cooked together. If you do cook the orzo separately you may need to reduce the amount of chicken stock in the recipe since it won’t get absorbed by the orzo.
Dawn 5 years ago
Tastes great, but...
I added 8 more cups of chicken broth & 2 cups water. I think you only need 1 Lemon. Add salt and pepper to taste. Next time, I’d cut the orzo in half.
April Dulin 7 years ago
Great flavor, but the orzo absorbed pretty much all the liquid and expanded to epic pasta proportions. Which wasn't a huge deal, but just expect a pasta dish more than a soup as leftovers.
monica diogo 7 years ago
Excellent chicken soup! I will definitely make this again. The only modification would be less Orzo but that is just a preference.
Kara Klindworth 7 years ago
Turned out great, liked the simplicity of the recipe. It's like a better version of chicken noodle soup.
Angela Gi 7 years ago
I really enjoyed this recipe! The only thing I changed was using less lemon (1/2 less), adding more parsley and adding garlic salt and black pepper. The orzo definitely absorbs alot of the soup so make sure you have extra broth to add when reheating leftovers.