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    Chicken Noodle Soup with Fresh Herbs and Orzo Pasta Recipe

    (makes 12 servings)

    16 cups canned low fat, low sodium chicken broth
    1 ea 3 pound chicken, roasted (see roasted chicken recipe), meat pulled and chopped
    1/2 cup chopped onion
    2 cups carrots, peeled, thinly sliced
    2 cups celery stalks, sliced
    2 tb butter spread such as “I can’t believe it’s not butter”
    1 cup sliced mushrooms
    1 tb fresh lemon juice
    8 oz uncooked orzo pasta
    1/2 cup finely chopped fresh parsley
    Kosher salt to taste


    1. Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes.
    2. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes.
    3. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in Orzo and parsley.
    4. Simmer until pasta is tender, about 10 minutes. Season soup to taste with salt and pepper.

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