Orzo Chicken Soup

Prep Time
0 minutes
Cook Time
15 minutes
Orzo Chicken Soup

Nutrition Information

Calories 360
Fat 2.5 g
Saturated fat 0 g
Cholesterol 50 mg
Sodium 100 mg
Carbs 42 g
Fiber 6 g
Protein 36 g
Sugar 2 g
Calcium 14.5 mg
Potassium 385 mg

Chicken soup is the No. 1 comfort food for a reason! This version, made with quick-cooking orzo pasta, is simple, bright, and satisfying. Be sure to rinse the chicken before adding it to the soup to remove excess sodium. Alternately, you can roast and shred your own chicken breast.


⅔ cups whole-wheat
8 oz. chunk canned (in water)
½ tsp. sodium-free
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  1. Add the chicken stock to a medium saucepan and bring to a boil. Add the orzo and cook, uncovered, for 8 minutes. Keep the stock at a lively simmer, but do not let the pot boil over. 
  2. While the pasta cooks, add the chicken to a fine mesh sieve and rinse under cool water to remove excess sodium. 
  3. After 8 minutes, the pasta will be al dente — almost cooked! Add the rinsed and drained chicken and the lemon-pepper seasoning. Continue simmering for 2 minutes more to finish cooking the pasta and to warm the chicken through. 
  4. Remove from heat and ladle into bowls. Enjoy hot.

Helpful Hints: 

  • The chicken stock does double duty here: It cooks the orzo and serves as the base of the soup. That’s why there’s no need to drain the pasta! 
  • You can substitute regular orzo if you can’t find whole-wheat — the cooking time will be a minute or two less, and there will be slightly less fiber and protein.
  • For a fresh flavor, garnish with fresh chopped parsley once the soup is cooked.