Lemon Chicken Orzo Soup


  • Protein: 38g
  • Carbs: 45g
  • Fat: 5g

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!



  • Servings: 2
  • Serving Size: 636g
  • Calories: 380


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


  • white onion, diced100g
  • carrots, cut into rounds100g
  • celery, cut into half moons100g
  • minced garlic10g
  • chicken breast (slow cooked & shredded)300g
  • low sodium, fat-free chicken broth2 cups (~480g)
  • orzo pasta100g
  • baby spinach leaves1 cup (~30g)
  • juice and zest of 1 medium sized lemon51g
  • Worcestershire sauce-  to taste
  • parsley
  • paprika
  • salt & pepper
  • juice and zest of 1 lemon