Chicken and Orzo Soup

I don’t really make a whole lot of soup in the summer. I had some leftover chicken from the other night,
so I knew I needed to use it up. My husband isn’t feeling well today, so I made him this homemade chicken soup. I added tons of fresh herbs and veggies along with the chicken and orzo. I recently ran out of my homemade chicken stock, so I used a low sodium one here. Because I had a leftover carcass, I am currently making more stock. I made a big pot of this soup, so I will be eating it for a few days and freezing some.

Chicken and Orzo Soup


1 small onion, chopped
3 cloves garlic, crushed and minced
2 carrots. chopped
2 celery stalks, chopped
1/2 container of mushrooms, sliced (I cut mine in strips)
fresh herbs chopped- tarragon, rosemary, parsley, sage, basil, oregano, marjoram
chicken- cooked and sliced into strips or chunks
1 small box of orzo (small rice-like pasta) You could use rice or any other pasta you have.
1 lemon- juice and zest
1 quart of chicken broth


Heat a good amount of oil in the bottom of a big pot on med. meat- I used my circular Dutch oven.
Add your chopped veggies. Cook down for about 10 minutes, stirring occasionally.
Add your lemon juice and zest. Stir and cook for a minute or so.
Add the stock and orzo. Stir occasionally to make sure the orzo does not stick to the bottom. Follow the directions for cooking time, less than 10 minutes. halfway through, add your cooked chicken. Depending on how liquidy you like your soup, add water a little at a time during the cooking process. The orzo will absorb lots of the broth, so I added about 2 more cups of water.

Perfect light healthy meal for a summer night in the air condition!


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