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.

regan0912 January 05, 2013

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

chef whitecap February 04, 2010

Loved this recipe and it was very quick and easy to make. I froze the leftovers and will be interested to see how it turns out. I'd like to add more lemon the next time. Thanks for sharing!

GibbyLou October 29, 2015

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