Chicken-Orzo Soup

Yield: 4 servings (serving size: about 1½ cups) 5 points plus Amount per serving Calories: 224 Fat: 4.7g Saturated fat: 0.9g Monounsaturated fat: 2.3g Polyunsaturated fat: 0.7g Protein: 22g Carbohydrate: 22.6g Fiber: 3g Cholesterol: 47mg Iron: 1.5mg Sodium: 750mg Calcium: 43mg

Chicken-Orzo Soup

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  • Prep Time


  • Total Time


  • Servings



  • 1

    (32-ounce) container fat-free, less-sodium chicken broth, divided

  • ½

    cup uncooked orzo

  • 2

    teaspoons olive oil

  • cup coarsely chopped carrot

  • ½

    cup coarsely chopped celery

  • ½

    cup chopped onion

  • ¾

    pound skinless, boneless chicken breasts, cut into ½-inch cubes

  • cups water

  • 3

    fresh parsley sprigs

  • 1

    fresh thyme sprig

  • 4

    cups fresh baby spinach

  • 1

    tablespoon fresh lemon juice

  • ¼

    teaspoon salt

  • teaspoon black pepper


1. Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done. Drain. 2. While orzo cooks, heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add carrot, celery, onion, and chicken; cook 3 minutes, stirring constantly. Stir in remaining 2 1/4 cups broth, 1 1/4 cups water, parsley, and thyme; bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Discard herb sprigs. Add orzo, spinach, juice, salt, and pepper; simmer 1 minute.


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