WW Chicken Orzo Soup with Lemon Recipe

I’m always looking for light, healthy soups that come together quickly—and this WeightWatchers Chicken Orzo Soup with Lemon is one of my favorites. Inspired by a recipe I first spotted in a WW Weekly handout, this simple stovetop soup is fresh, comforting, and ready in under 30 minutes. With tender chicken, carrots, orzo pasta, and a splash of lemon juice for brightness, it’s a lighter twist on classic chicken noodle soup.

Perfect for busy weeknights, meal prep, or when you want something warm and nourishing without feeling heavy, this soup is a recipe I return to again and again.

Why I Love This Recipe

• Light but filling – Packed with lean protein and veggies while still satisfying.
• Quick and easy – Ready in under 30 minutes with just one pot.
• WW friendly – Balanced flavors that fit easily into my healthy eating plan.
• Bright and fresh – Lemon and dill lift the flavor for a Mediterranean twist.
• Flexible – Use any small pasta, swap fennel for celery, or use rotisserie chicken for convenience.

Ingredients & Substitutions

• Reduced-sodium chicken broth – Base of the soup; vegetable broth (affiliate link) works for a vegetarian version substituting beans or tofu for the chicken.
• Carrots – Add sweetness and color; parsnips or celery can substitute.
• Fennel bulb – Brings a subtle licorice flavor; swap celery if fennel isn’t available.
• Orzo pasta – Small rice-shaped pasta; substitute ditalini, small shells, or couscous.
• Cooked chicken breast – Leftover or rotisserie chicken makes this extra easy.
• Lemon juice – Adds brightness; lime juice or a splash of white wine vinegar can substitute.
• Fresh dill – Classic pairing with lemon; parsley, cilantro, or basil also work.
• Salt and black pepper – Adjust to taste.

WW Points and Nutrition

Each serving (1-1/4 cups) of this light and luscious low calorie soup has:

• Calories: 201
• WW Points: 3
  To see your WW Points for this recipe, track it in the WW App!
  (You must be logged into WW on a smartphone or tablet.)
• Old WW Points: 5 PointsPlus

Step-by-Step Instructions

Step 1 – Start the Broth

In a large soup pot, bring the broth, salt, and pepper to a boil over high heat.

Step 2 – Add Vegetables and Orzo

Stir in the sliced carrots, fennel, and orzo pasta. Return to a boil, then reduce heat to low and simmer, partially covered, until the pasta and vegetables are tender (8–10 minutes).

Step 3 – Add the Chicken

Stir in the cooked chicken breast and let it heat through, about 1–2 minutes.

Step 4 – Finish with Lemon and Dill

Remove the pot from the heat. Stir in fresh lemon juice and chopped dill. Taste and adjust seasonings with extra lemon, dill, or salt as needed.

Recipe Notes and Variations

• Fennel flavor: Fennel is a bulbous vegetable with a mild licorice-like taste that mellows beautifully when cooked. It adds a fresh, aromatic note that brightens the soup without overpowering it.
• How to slice fennel: Trim away the stalks and feathery fronds, then cut the bulb in half lengthwise. Remove the tough core with a small triangle cut. Slice each half thinly and then chop if smaller pieces are desired.
• No fennel: Simply use 2 thinly sliced celery stalks for a similar crunch and texture.
• Extra veggies: Frozen peas, spinach, or zucchini can be added for extra bulk and nutrition.
• Pasta swaps: If you don’t have orzo, any small pasta shape works—ditalini, mini shells, or even couscous.
• Extra Veggies: Stir in frozen peas, spinach, or zucchini for added nutrition.
• Different Protein: Try leftover turkey, shredded rotisserie chicken, or even shrimp.
• Gluten-Free: Substitute gluten-free pasta or cooked rice.
• Half-Batch Option: Easy to cut in half if you don’t want leftovers.
• Vegetarian: Substitute vegetable broth (affiliate link) and tofu or beans.

Serving Suggestions

This light and fresh chicken soup makes a perfect meal on its own, but here are a few ways to round it out:

• With bread: Pair with a slice of whole-grain bread, garlic toast, or a light pita for dipping.
• With salad: Serve alongside a crisp green salad tossed with lemon vinaigrette for a balanced meal.
• With a sandwich: Half a turkey or veggie sandwich makes this soup a satisfying lunch.
• For meal prep: Portion into individual containers with fruit or crackers for a ready-to-go lunch.

Storage and Leftovers

• Refrigerator: Store in an airtight container for 4-5 days.
• Freezer: Freeze in portions for up to 3 months (note that the orzo may soften after thawing).
• Reheat: Warm gently on the stovetop or in the microwave (affiliate link). Add a splash of broth if the soup thickens.

If you’ve made this Lemon Chicken Orzo Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Source: Weight Watchers Weekly

More Easy Chicken Soup Recipes for WW

• Slow Cooker Southwest Chicken Soup – A zesty healthy soup with onion, peppers and corn.
• Slow Cooker Chicken Vegetable Soup – A WW-friendly classic packed with vegetables.
• Quick Chicken White Bean Salsa Soup – A longtime favorite of mine that is fast, zesty, and filling.
• Chicken Vegetable Rice Soup – Comforting and perfect for leftovers.
• Olive Garden Chicken Gnocchi Soup – A lightened-up copycat favorite.
• Easy Slow Cooker Chicken Posole Soup – Another Mexican-inspired easy, healthy family favorite of ours.

Looking for more Easy Healthy WW Friendly Soups?

Love easy, healthy soups? My Skinny Soups eCookbook is packed with WW-friendly slow cooker and stovetop recipes that make meal planning simple and delicious.