Spring Lemon Chicken Orzo Soup (Print version)

Tender chicken and orzo pasta in a bright lemon broth with fresh vegetables

# 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 (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 brightness of fresh lemon wakes up your senses while still feeling cozy and grounding
  • Everything cooks in one pot, which means less cleanup and more time for curling up with your bowl
  • Its one of those rare soups that tastes even better the next day, perfect for meal prep
02 -
  • The orzo will continue absorbing liquid as it sits, so if youre meal prepping, consider cooking pasta separately and adding it when reheating
  • Adding the lemon juice at the very end preserves its bright, fresh flavor that would otherwise mellow out during long cooking
03 -
  • Zest your lemon before juicing it, otherwise the zest becomes difficult to grate
  • Always taste your broth before adding salt, especially if using store bought chicken broth which can vary widely in sodium content

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