Spring Lemon Chicken Orzo Soup (Print Version)
Tender chicken and orzo pasta in a bright, lemony broth with fresh spring vegetables.
# Recipe Ingredients:
→ Poultry
01 - 2 boneless skinless chicken breasts (about 14 ounces), cut into bite-sized pieces
→ Vegetables
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely diced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 2 cloves garlic, minced
07 - 1 cup baby spinach, roughly chopped
→ Broth & Pasta
08 - 6 cups low-sodium chicken broth
09 - 3/4 cup orzo pasta (uncooked)
→ Flavorings
10 - 1 lemon, zested and juiced
11 - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
12 - 1 bay leaf
13 - Salt and black pepper, to taste
→ Optional Garnish
14 - 2 tablespoons fresh parsley, chopped
15 - Grated Parmesan cheese, for serving (optional)
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery; sauté for 4–5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add chicken pieces and cook, stirring occasionally, until lightly browned but not fully cooked, about 3–4 minutes.
04 - Pour in chicken broth. Add thyme, bay leaf, lemon zest, salt, and pepper. Bring to a gentle boil.
05 - Stir in orzo. Reduce heat to a simmer and cook uncovered for 8–10 minutes, stirring occasionally, until orzo is al dente and chicken is cooked through.
06 - Add spinach and cook for 2 minutes until wilted.
07 - Remove bay leaf. Stir in lemon juice and adjust seasoning with extra salt and pepper if needed.
08 - Ladle soup into bowls. Garnish with parsley and Parmesan, if desired. Serve hot.
# Expert Advice:
01 -
- The lemon brightens everything without making it taste like lemonade, just perfectly balanced comfort food
- Orzo pasta turns simple soup into something that feels substantial and satisfying, like a meal that loves you back
02 -
- The orzo will continue absorbing liquid as it sits, so if you're meal prepping or planning leftovers, consider cooking pasta separately and adding it when reheating
- Adding lemon juice at the end instead of the beginning preserves its bright, fresh flavor instead of cooking it away
03 -
- Use a vegetable peeler to remove wide strips of lemon zest instead of a microplane, then fish them out before serving instead of having tiny zest pieces in every bite
- Grating a little extra Parmesan directly into each bowl creates those gorgeous salty pockets of flavor that make restaurant soup taste so good