Lemon Chicken and Orzo Soup with Kale

Prep Time

5 minutes

Cook Time

12 minutes

Total Time

17 mminutes


8 servings


  • 1 Tbsp. vegetable oil
  • 2 medium onions, chopped
  • 4 medium rib celery, sliced
  • 3 medium carrots, halved lengthwise, then sliced
  • 8 cups water
  • 8 oz. boneless, skinless chicken breasts, cut into 1-in. chunks
  • 8 oz. boneless, skinless chicken thighs, cut into 1-in. chunks
  • 1/4 cup Knorr® Zero Salt Chicken Bouillon
  • 8 oz. uncooked orzo
  • 3 cups baby kale
  • Juice from 1 large lemon, (1/4 cup)


  1. Heat oil in a 5 to 6-qt. pot over medium-high heat and cook onion, celery and carrots, stirring occasionally, until onion is translucent, about 3 minutes.
  2. Add water, chicken, and Knorr® Zero Salt Bouillon Chicken and bring to a boil. Stir in orzo; reduce heat and boil gently until orzo is tender and chicken is thoroughly cooked, about 7 minutes.
  3. Stir in kale until it wilts. Remove from heat and stir in lemon juice.

If desired, season with salt to taste and sprinkle servings with grated Parmesan.