Chicken and Orzo Soup

Say goodbye to ho-hum chicken soup with this delicious Greek-style version.


  • 1/2 cup chopped onion
  • 1 teaspoon olive oil
  • 2   garlic cloves, pressed
  • 1 teaspoon dried oregano
  • 1 carton (32 ounces) chicken broth
  • 1 cup water
  • 1/4 teaspoon coarsely ground black pepper
  • 1/3 cup uncooked orzo pasta
  • 1 1/2 cups diced cooked chicken
  • 1 cup chopped zucchini
  • 1/3 cup chopped roasted red pepper
  • 1 tablespoon lemon juice
  •  Feta cheese and snipped parsley (optional)


  1. Chop onion using Food Chopper. Heat oil in (3-qt.) Saucepan over medium-high heat 1-3 minutes or until shimmering. Add onion, garlic pressed with Garlic Press and oregano; cook and stir 3 minutes. Add broth, water and black pepper. Bring to a boil. Stir in orzo; cook, stirring occasionally, 8 minutes or until orzo is tender.

  2. Meanwhile, dice chicken using Chef's Knife. Chop zucchini and red pepper with Food Chopper. Add chicken, zucchini and red pepper to broth. Return to a boil; cook 1 minute. Remove from heat; stir in lemon juice. Ladle soup into bowls; sprinkle with 2 tablespoons feta cheese and parsley, if desired. Serve with Baked Pita Chips, if desired.


  • 6 cups
    4  servings of 1 1/2 cups

Nutrients per serving:

Calories 190, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 45 mg, Carbohydrate 18 g, Protein 17 g, Sodium 980 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:

1 starch, 2 low-fat meat (1 carb)

Cook's Tips:

Orzo is a tiny, rice-shaped pasta, which can be found in the pasta section of most grocery stores.

Related Products

Related Recipes