Spring Lemon Chicken Orzo Soup (Print Version)
Bright, comforting soup with tender chicken, orzo, and spring vegetables in a lively lemony broth.
# What You Need:
→ Poultry
01 - 2 boneless skinless chicken breasts, 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
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
# Preparation Steps:
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 zest transforms ordinary chicken soup into something that wakes up your whole palate
- Orzo absorbs all that flavorful broth while keeping its satisfying chewy texture
- It comes together in under an hour but tastes like it simmered all afternoon
02 -
- The orzo will continue absorbing liquid even after you turn off the heat, so the soup will thicken as it sits
- Adding the lemon juice at the end preserves its bright flavor instead of cooking it away
- Leftovers keep beautifully for up to 4 days and actually taste even better the next day
03 -
- Zest your lemon before juicing it to make the most of every part
- If you plan to freeze this soup, cook the orzo separately and add it when reheating to prevent mushy pasta