Spring Lemon Chicken Orzo Soup (Print View)

Tender chicken and orzo pasta simmered with fresh vegetables in a bright lemony broth for ultimate comfort.

# What You'll Need:

→ Poultry

01 - 2 boneless skinless chicken breasts (approximately 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

# Method:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 4–5 minutes until vegetables begin to soften and onions turn translucent.
02 - Stir minced garlic into the vegetable mixture and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add chicken pieces to the pot. Cook, stirring occasionally, for 3–4 minutes until lightly browned on all sides but not fully cooked through.
04 - Pour in chicken broth. Add thyme, bay leaf, lemon zest, salt, and black pepper. Bring mixture to a gentle boil.
05 - Stir in orzo pasta. Reduce heat to maintain a simmer and cook uncovered for 8–10 minutes, stirring occasionally to prevent sticking, until orzo is al dente and chicken is cooked through.
06 - Add chopped spinach and cook for 2 minutes until just wilted.
07 - Remove and discard bay leaf. Stir in lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.
08 - Ladle hot soup into serving bowls. Garnish with fresh chopped parsley and grated Parmesan cheese if desired.

# Insider Tips:

01 -
  • The lemony broth wakes up your tastebuds while still feeling like a warm hug
  • Its somehow both cozy enough for sick days and fresh enough for spring dinners
02 -
  • The orzo will continue absorbing liquid as it sits so the soup thickens over time which is actually lovely but good to know
  • Adding the lemon juice at the very end preserves its bright fresh flavor instead of cooking it away
03 -
  • Use a microplane or fine grater for the lemon zest to avoid bitter white pith
  • Let the soup rest off the heat for 5 minutes before serving to let the flavors fully marry

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