Spring Lemon Chicken Orzo Soup (Print Version)

A bright, comforting bowl with tender chicken, orzo, spring vegetables, and zesty lemon broth ready in 45 minutes.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz), 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)

# How to Make It:

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 broth wakes up your whole palate while still feeling like a gentle hug
  • Orzo makes it feel substantial enough for dinner but lighter than pasta-heavy soups
  • Everything cooks in one pot, so less cleanup and more time for second helpings
02 -
  • The orzo keeps absorbing liquid as it sits, so your soup might be thicker the next day—just add more broth when you reheat it
  • Don't add the lemon juice until the very end or the bright flavor can cook off and become less vibrant
  • If you're using leftover rotisserie chicken, add it during the last few minutes just to heat through
03 -
  • Use a vegetable peeler to remove wide strips of lemon zest instead of grating it—easier to fish out before serving
  • If you want a creamier soup without cream, whisk an egg yolk with some lemon juice and temper it into the hot broth off the heat

Go Back