Lemon Chicken Orzo Soup

Prep Time: 20 |
Total Time: 40

  • Servings
  • Serving Size
  • Calories
  • Fat
  • Carbs
  • Protein

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It’s finally Fall, which means that soups and stews are back! This lemon chicken orzo soup falls under that umbrella and is perfect for this time of year. Beyond being a great dish for the Fall, this lemon chicken orzo soup is, of course, macro-friendly.  It’s a fantastic flexible dieting meal, especially for those who are low on fat and need to hit their protein and carbs!



  1. Place chicken and 1/2 cup of chicken broth in slow cooker for 3-4 hours on high.
  2. Meanwhile dice onion, celery and carrot and place into large pot on medium/high heat (be sure to add a little oil if your pots and pans require it!).
  3. Cook for 10-15 minutes until onion becomes translucent & vegetables become soft.
  4. Add chicken broth, lemon juice and zest to the vegetable mix.
  5. Add paprika, salt, pepper and parsley to the soup then bring to a simmer.
  6. Once the soup has reached a simmer, add the orzo pasta & baby spinach leaves and let it simmer for a further 10-15 minutes.
  7. Once chicken is cooked through, remove from slow cooker and shred before adding to the soup mix.
  8. Stir carefully to combine.
  9. Serve & enjoy.


  • 100g - white onion, diced
  • 100g - carrots, cut into rounds
  • 100g - celery, cut into half moons
  • 10g - minced garlic
  • 300g - chicken breast (slow cooked & shredded)
  • 2 cups (~480g) - low sodium, fat-free chicken broth
  • 100g - orzo pasta
  • 1 cup (~30g) - baby spinach leaves
  • 51g - juice and zest of 1 medium sized lemon
  • - Worcestershire sauce-  to taste
  • - parsley
  • - paprika
  • - salt & pepper
  • - juice and zest of 1 lemon
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