Weight Watcher Chicken Orzo Soup with Lemon


  • 1 pound boneless, skinless chicken breasts, cut into small pieces
  • 1 cup uncooked orzo pasta
  • 1 onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 2 lemons, zested and juiced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)


  1. In a large soup pot or Dutch oven, spray some non-stick cooking spray or use a small amount of oil and heat over medium-high heat.
  2. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are tender.
  3. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
  4. Stir in the chicken broth, dried thyme, dried oregano, and the zest and juice of the lemons. Bring the mixture to a boil.
  5. Add the chicken pieces and orzo pasta to the pot. Reduce the heat to a simmer and let the soup cook for about 10-15 minutes or until the chicken is cooked through and the orzo is tender.
  6. Season the soup with salt and pepper to taste. Be cautious with the salt as chicken broth can already be salty.
  7. Serve hot, garnished with fresh parsley if desired. You can also add a few lemon slices for an extra burst of citrus flavor.
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