Spring Lemon Chicken Orzo Soup (Print)
Bright soup with tender chicken, orzo, spring vegetables, and lively lemony broth ready in 45 minutes.
# 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 Make:
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.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add chicken pieces to the pot and cook, stirring occasionally, until lightly browned on the outside but not fully cooked through, approximately 3–4 minutes.
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 fresh lemon juice. Taste broth and adjust seasoning with additional salt and pepper as needed.
08 - Ladle hot soup into individual bowls. Garnish with chopped fresh parsley and grated Parmesan cheese if desired.
# Expert Advice:
01 -
- The bright lemon cuts through the richness making every spoonful feel light yet satisfying
- Orzo pasta absorbs all that flavorful broth turning into tiny pillows of comfort in every bite
- 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
- Always add lemon juice at the end, not during cooking, to preserve its bright fresh flavor
03 -
- Grate the lemon zest before juicing the lemon, it is much harder to do it the other way around
- If reheating leftovers, add a splash of water or broth because the orzo will have absorbed quite a bit of liquid