LEMON CHICKEN ORZO SOUP
Nutrition Facts
Serving Size
SERVING (1 CUP)
Amount Per Serving
Calories 279
% Daily Value
Total Fat 12.1g
19%
Saturated Fat 2.9g
15%
Cholesterol 44mg
15%
Sodium 153mg
6%
Total Carbohydrate 21.1g
7%
Dietary Fiber 1.5g
6%
Protein 19.3g
39%
Vitamin A 22%
Vitamin C 10%
Calcium 6%
Iron 7%

lemon chicken orzo soup

A savory and hearty soup packed with chicken, orzo, vegetables and herbs and spices made with our Campbell's® No Salt Added Condensed Cream of Chicken soup.

  • Total time: 35 minutes
  • Servings: 15
Ingredient Weight Measure
boneless, skinless chicken breast , yield from 1 ounce raw, diced 32
Italian seasoning 1.5 tbsp.
olive oil 0.25 cup
onion , diced 1/4-inch 10.000 oz. 2.25 cup
carrot , peeled, diced 1/4-inch 10.000 oz. 2.25 cup
celery , diced 1/4-inch 7.000 oz. 1.75 cup
garlic , peeled, chopped 1 tbsp.
cooked orzo pasta 12.000 oz. 2 cup
Swanson® Unsalted Chicken Stock 4 cup
Campbell’s® Condensed No Salt Added Cream of Chicken Soup , 50 ounce 1 can
reduced fat (2%) milk 1 cup
fresh parsley , chopped 2 tbsp.
lemon juice 9 tbsp.
spinach 3.500 oz. 2.25 cup
Parmesan cheese , grated 2 tbsp.
1. Mix chicken with 1 tablespoon of Italian seasoning.

2. Heat olive oil over medium heat. Cook chicken for 5 minutes until browned.

3. Add onions, celery, carrots, and garlic. Cook for 8 minutes.

4. Add remaining Italian seasoning, orzo, and Swanson® Unsalted Chicken Stock. Simmer for 5 minutes.

5. Add Campbell’s® Condensed No Salt Added Cream of Chicken Soup and milk. Simmer until orzo is cooked, about 10 minutes.

6. Add parsley, lemon juice, spinach, and simmer for additional 5 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.


7. To Serve: Using an 8 oz. ladle, portion 1 cup of soup in a bowl. Garnish with 1 teaspoon of parmesan cheese. Serve immediately.

A savory and hearty soup packed with chicken, orzo, vegetables and herbs and spices made with our Campbell's® No Salt Added Condensed Cream of Chicken soup.

  • Total time: 35 minutes
  • Servings: 15
Ingredient Weight Measure
boneless, skinless chicken breast , yield from 1 ounce raw, diced 32
Italian seasoning 1.5 tbsp.
olive oil 0.25 cup
onion , diced 1/4-inch 10.000 oz. 2.25 cup
carrot , peeled, diced 1/4-inch 10.000 oz. 2.25 cup
celery , diced 1/4-inch 7.000 oz. 1.75 cup
garlic , peeled, chopped 1 tbsp.
cooked orzo pasta 12.000 oz. 2 cup
Swanson® Unsalted Chicken Stock 4 cup
Campbell’s® Condensed No Salt Added Cream of Chicken Soup , 50 ounce 1 can
reduced fat (2%) milk 1 cup
fresh parsley , chopped 2 tbsp.
lemon juice 9 tbsp.
spinach 3.500 oz. 2.25 cup
Parmesan cheese , grated 2 tbsp.
1. Mix chicken with 1 tablespoon of Italian seasoning.

2. Heat olive oil over medium heat. Cook chicken for 5 minutes until browned.

3. Add onions, celery, carrots, and garlic. Cook for 8 minutes.

4. Add remaining Italian seasoning, orzo, and Swanson® Unsalted Chicken Stock. Simmer for 5 minutes.

5. Add Campbell’s® Condensed No Salt Added Cream of Chicken Soup and milk. Simmer until orzo is cooked, about 10 minutes.

6. Add parsley, lemon juice, spinach, and simmer for additional 5 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.


7. To Serve: Using an 8 oz. ladle, portion 1 cup of soup in a bowl. Garnish with 1 teaspoon of parmesan cheese. Serve immediately.

Made with:

Sign up for our newsletter

Get the latest news and updates from Campbell’s Foodservice.

What’s Next