Description
This Spring Lemon Chicken Orzo Soup is bright, comforting, and packed with tender chicken, fresh vegetables, and orzo pasta, all in a zesty lemony broth. Perfect for a light spring meal!
Ingredients
Scale
Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 1 cup orzo pasta
- 1 tsp dried thyme or 1 tbsp fresh thyme
- 1 cup fresh spinach or kale, chopped
- Juice of 1–2 lemons
- Salt and pepper, to taste
- Optional: fresh parsley for garnish
Instructions
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and cook until lightly browned.
- Add onion and garlic, sauté for 2–3 minutes until fragrant.
- Stir in carrots and celery, cook another 3–4 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer 10 minutes.
- Add orzo pasta and thyme. Cook until pasta is tender, about 8–10 minutes.
- Stir in spinach or kale until wilted.
- Add lemon juice, and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
For extra flavor, simmer the chicken in the broth with a lemon peel before adding vegetables. Leftovers store well in the fridge for 2–3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg
Keywords: lemon chicken soup, spring soup, orzo soup, healthy soup, weeknight meal