Chicken and Orzo Soup
A lunch for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 539 kcal, 48g protein, 73g carbs, 6g fat and 8g fibre per serving (approximate)
- About 25 minutes, preparation and cooking
- Estimated cost £2.01–£2.55 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- 150g chicken breast
- 60g orzo pasta (dry weight)
- 1 carrot
- 2 celery stalks
- 1 onion
- 600ml chicken stock
- fresh parsley, to taste
Method
- Peel and chop the carrot, celery and onion.
- Put them in a large pan with the chicken stock, bring to the boil, then add the chicken breast and simmer gently for 12-15 minutes, until cooked through.
- Lift out the chicken and shred it. Add the orzo pasta to the pan and simmer for 8-10 minutes, until tender.
- Return the chicken to the pan, season to taste and scatter over the parsley before serving.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
Contains, based on the usual UK form of each ingredient: Celery, Cereals containing gluten. May contain, depending on the product: Soybeans. This is not a label check and is not an allergen-free guarantee; always read the packaging.
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