Description
This Spring Lemon Chicken Orzo Soup is light, fresh, and full of bright flavors. Tender chicken, delicate orzo pasta, and vibrant vegetables are simmered in a lemony broth for a comforting yet refreshing meal perfect for any season.
Ingredients
Scale
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 3/4 cup orzo pasta
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- Juice of 1–2 lemons
- 2 cups fresh spinach or kale
- Fresh parsley or dill, chopped (for garnish)
Instructions
Instructions
- Cook chicken: In a large pot, heat olive oil over medium heat. Add chicken and cook until lightly browned. Remove and set aside.
- Sauté vegetables: In the same pot, add onion, carrots, and celery. Cook 4–5 minutes until softened. Add garlic and cook 1 minute more.
- Add broth: Pour in chicken broth and add thyme, oregano, salt, and pepper.
- Simmer: Return chicken to the pot and simmer for 15–20 minutes until fully cooked.
- Shred chicken: Remove chicken, shred it, and return to the pot.
- Add orzo: Stir in orzo and cook for 8–10 minutes until tender.
- Finish: Stir in lemon juice and spinach. Cook 2–3 minutes until greens are wilted.
- Serve: Garnish with fresh herbs and serve warm.
Notes
For a creamier version, stir in a splash of cream or a beaten egg (tempered) at the end. Adjust lemon juice to taste for more brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
Keywords: lemon chicken soup, orzo soup, spring soup, light chicken soup