This recipe is addictively flavourful, creamy, and totally hits the spot. It’s the perfect remedy for a winter cold, thanks to its citrusy lemon and soothing warm temperature.

Ingredients: Serves 4

  • • 1 medium onion, finely diced (about 1 cup)
  • • 4 medium carrots, diced into coins (about 2 cups)
  • .2 celery sticks
  • • 1 teaspoon salt
  • • ¼ teaspoon ground black pepper
  • • 3 cloves garlic, minced
  • • 1½ teaspoons lemon zest
  • • 8 cups  chicken  or vegetable stock 
  • • 1 cup whole-grain orzo (or any small whole-grain pasta)
  • • 2 tablespoons corn flour 
  • • ¼ cup lemon juice
  • • 3  breast , shredded chicken cooked *
  • • ¼ to ½ cup roughly chopped fresh dill, or parsley optional

*You can use rotisserie chicken or any leftover cooked chicken and shred by hand.


Liberally coat a large pot with olive oil spray and warm over medium heat. Add the onion, carrot, celery, salt, and black pepper and cook, stirring occasionally, for 7 to 9 minutes, until the veggies are softened. Add the garlic and lemon zest and cook for another minute. Stir often to prevent the garlic from burning.

Next, add the chicken or vegetable stock to the pot, increase the heat to high, and bring the soup to a boil. Add the orzo, reduce the heat to a simmer and continue to cook, stirring occasionally to prevent the orzo from sticking to the bottom of the pot, for about 6 minutes or until the orzo reaches al dente. Meanwhile, make the corn flour wet paste by adding the cornflour and lemon juice to a small bowl, and whisking until smooth. Set aside until ready to use.

Once the orzo is cooked, add the shredded chicken and cornflour lemon juice paste to the pot and mix everything together. Simmer for 10 to 15 minutes to allow the soup to thicken. Add additional salt, pepper and fresh dill or parsley, if desired, and serve hot.

Nutritional info: per serving
Calories – 120
Protein – 14 grams
Carbs – 10 grams
Fat – 1.5 grams