Chicken Soup with Orzo

Skip the noodles and try orzo in your chicken soup. The rice-shaped pasta joins a host of veggies in this low-calorie recipe.

Yield: 8 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 24%
  • Fat: 4.1g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1g
  • Protein: 16.9g
  • Carbohydrate: 10.7g
  • Fiber: 1.2g
  • Cholesterol: 47mg
  • Iron: 1.3mg
  • Sodium: 286mg
  • Calcium: 24mg


  • 1 (3-pound) package chicken pieces
  • 3 quarts water
  • 1 medium onion, cut into 8 wedges
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 tablespoon black peppercorns
  • 1 1/2 cups sliced carrot
  • 1 cup diced celery
  • 2 tablespoons chopped fresh or 2 teaspoons dried basil
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1 bay leaf
  • 1/2 cup uncooked orzo (rice-shaped pasta)


  1. Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Combine chicken and 3 quarts water in a stockpot; bring to a boil. Add the onion, chopped carrot, chopped celery, and peppercorns; bring to a boil. Partially cover, reduce heat, and simmer 1 hour.
  2. Remove the chicken from broth, reserving broth; cool. Remove chicken from bones; cut meat into bite-size pieces. Strain chicken broth through a sieve over a bowl; discard solids. Add enough water to broth to measure 10 cups; pour broth mixture into stockpot. Add sliced carrot, diced celery, basil, oregano, salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add chicken and orzo; cook 8 minutes or until pasta is done.
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