Lemon Chicken & Orzo Soup with Kale

Lemon Chicken & Orzo Soup with Kale

Take your chicken soup game to the next level with lots of veggies, orzo and a bright splash of fresh lemon juice.
  • 12 mins

    Cooking Time

  • Difficulty

  • 5 mins

    Prep Time

  • 8 People


  • 1 Tbsp. vegetable oil
  • 2 medium onions, chopped
  • 4 medium rib celery, sliced
  • 3 medium carrots, halved lengthwise, then sliced
  • 8 cups water
  • 8 ounces boneless, skinless chicken breasts, cut into 1-in. chunks
  • 8 ounces boneless, skinless chicken thighs, cut into 1-in. chunks
  • 1/4 cup Knorr® Zero Salt Bouillon Chicken
  • 8 ounces uncooked orzo
  • 3 cups baby kale
  • Juice from 1 large lemon, (1/4 cup)

  1. Heat oil in 5 to 6-qt. pot over medium-high heat and cook onion, celery and carrots, stirring occasionally, until onion is translucent, about 3 minutes.

  2. Add water, chicken and Knorr® Zero Salt Bouillon Chicken and bring to a boil. Stir in orzo; reduce heat and boil gently until orzo is tender and chicken is thoroughly cooked, about 7 minutes.

  3. Stir in kale until it wilts. Remove from heat and stir in lemon juice.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 230.0
Calcium (g) 83.0 mg
Carbohydrates (g) 30.0 g
Cholesterol (g) 45.0 mg
Fat (g) 5.0 g
Fiber (g) 3.0 g
Iron (g) 2.0 mg
Potassium (g) 805.0 mg
Protein (g) 16.0 g
Saturated Fat (g) 1.0 g
Sodium (g) 85.0 mg
Sugars (g) 5.0 g
Trans Fat (g) 0.0 g

Hints & Tips

Tip: If desired, season with salt to taste and sprinkle servings with grated Parmesan cheese. 

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