Spring Lemon Chicken Orzo (Printable)
Bright, comforting soup with tender chicken, orzo pasta, fresh vegetables, and lively lemony broth.
# What You’ll 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 Suggestions:
01 -
- The lemon brightness cuts through the richness making each spoonful feel like spring itself arrived in your bowl
- It comes together in under an hour but tastes like it simmered all day
02 -
- The orzo will continue absorbing liquid as it sits so your leftovers might be thicker—just add a splash of broth when reheating
- Wait to add the lemon juice until the very end or it can lose its bright punch during cooking
03 -
- Zest your lemon before juicing—it's much easier to handle the fruit while it's still firm
- If using rotisserie chicken, add it with the spinach so it doesn't dry out