Roast Chicken Orzo Soup

Recipe by Captain Caveman

  • Time needed: 15 mins
  • Calories per serving: 350
  • Servings: 1
  • Difficulty: 2
  • Rating: no ratings yet

Easy low carb, high protein lunch after the Roast Chicken Dinner.


• 500 ml of homemade or low salt chicken stock
• 100g left over roast chicken
• 1 trimmed leek
• 10 mange tout or green beans
• 20 gram of orzo pasta
• Basil and parsley leaves
• Seasoning


Slice the leek thinly and fry in a half teaspoon of olive oil until soft, 5 min. Add stock and simmer for 5 min, add green veg and simmer for another 5 min.

Blend with a hand blender or liquidiser; then put back in pan with diced roast chicken and pasta. Simmer for seven minutes, add leaves and season. If saving for next day, reduce the last stage to five minutes and the pasta and chicken will be firmer when you reheat in microwave or in a pan.

Review for “Roast Chicken Orzo Soup”

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    This is a yummy soup that I used to make before starting the diet, rather than the pasta – which will spike blood sugar – try substituting in a little brown rice or butter or canelli beans?

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