Spring Lemon Chicken Orzo Soup (Print Version)

Bright, comforting soup with tender chicken, orzo pasta, and fresh spring vegetables in a lively lemony broth.

# What You 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

# How-To Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery; sauté for 4 to 5 minutes until vegetables begin to soften and become fragrant.
02 - Stir minced garlic into the vegetable mixture and cook for 1 minute until aromatic, being careful not to burn it.
03 - Add chicken pieces to the pot and cook, stirring occasionally, for 3 to 4 minutes until lightly browned on all sides but not fully cooked through.
04 - Pour in chicken broth and add thyme, bay leaf, lemon zest, salt, and black pepper. Increase heat to bring mixture to a gentle boil.
05 - Stir in orzo pasta. Reduce heat to maintain a simmer and cook uncovered for 8 to 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 and vibrant green.
07 - Remove and discard bay leaf. Stir in fresh lemon juice and adjust seasoning with additional salt and pepper as needed.
08 - Ladle hot soup into serving bowls. Garnish with chopped fresh parsley and grated Parmesan cheese if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • The lemon wakes up every single ingredient without overpowering the comforting broth
  • Its a complete meal in one bowl but somehow feels light and rejuvenating instead of heavy
  • Ready in under an hour but tastes like it simmered all afternoon
02 -
  • The orzo will continue absorbing liquid as the soup sits so thin the broth slightly if you plan to reheat leftovers the next day
  • Add the lemon juice at the very end because cooking it can make the flavor bitter instead of bright
  • If using rotisserie chicken skip the chicken searing step and add the shredded meat with the spinach just to warm through
03 -
  • Zest your lemon before juicing it and add the zest with the broth ingredients for deeper lemon flavor throughout
  • Cut your chicken into slightly larger pieces than you think you need because they shrink slightly as they cook

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