Description
Spring Lemon Chicken Orzo Soup is light, bright, and brimming with seasonal flavors. Tender chicken, fresh vegetables, and delicate orzo pasta are simmered in a lemony broth with a hint of herbs—perfect for a refreshing springtime meal. Keyword: lemon chicken orzo soup, spring soup, light chicken soup
Ingredients
Units
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- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1 cup cooked, shredded chicken breast
- 1/2 cup orzo pasta
- 1 tsp dried oregano
- 1 tsp fresh thyme (or 1/2 tsp dried)
- Zest and juice of 1 lemon
- 1 cup baby spinach or chopped kale
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion, garlic, carrots, and celery for 5–7 minutes until softened.
- Add chicken broth, oregano, thyme, and orzo. Bring to a gentle boil.
- Reduce heat and simmer until orzo is tender, about 10–12 minutes.
- Stir in cooked chicken, lemon zest, and lemon juice. Let heat through for 2–3 minutes.
- Add spinach and cook until wilted. Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley and extra lemon if desired.
Notes
- Great for using leftover rotisserie chicken.
- Add more lemon juice at the end for extra brightness.
- Substitute orzo with rice or couscous if preferred.
Nutrition
- Calories: 260
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg
