Total Time
Prep 15 mins
Cook 30 mins

This is a Cooking Light recipe I modified. I substituted store-bought rotisserie chicken and chicken stock in place of making my own. I serve this with some grated Romano cheese on top.

Ingredients Nutrition


  1. 1. Heat olive oil in a large dutch oven.
  2. 2. Add carrot, onion, celery, garlic, thyme, lemon rind and salt. Saute over medium heat until vegetables begin to soften.
  3. 3. Add chicken stock and lemon juice. Bring to a boil.
  4. 4. Add chicken and orzo. Simmer until orzo is cooked thru.
  5. 5. Just before serving add parsley. Garnish with black pepper and Romano cheese.
Most Helpful

I am making this tonight, but a little shocked at the nutritional info? I am using just part of a rotisserie chicken from which I have removed the skin and simmered. I am cooling now and am going to skim off the fat. Also reducing the amt of orzo to 1/2 cup.

5 5

This is really very tasty soup. I used the juice and rind from two lemons, but might up it to three lemons next time.

5 5

I made this once, and it was a hit, but somehow I lost this recipe. I've tried several other Lemon Chicken Orzo soup from other food network sites. But most of them turned out bitter. Glad I find this again. I found out the other sites called for way too much lemon. Its like 4 times the lemon here, and because of that, no one liked my soup. <br/>Today, I made this again. My kids love it so much that they are asking to have it for school lunch tomorrow. Thanks for sharing such great recipe.