Spring Lemon Chicken Orzo Soup is your new go-to for a light, bright, and incredibly comforting meal that’s perfect for ushering in the warmer months. This easy-to-make recipe delivers a satisfying bowl brimming with tender chicken, tender orzo, and zesty lemon, making it a weeknight dinner hero.
Key Ingredients for Spring Lemon Chicken Orzo Soup
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup orzo pasta
- 1/4 cup fresh lemon juice (from about 1-2 lemons)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley, for garnish
- Lemon wedges, for serving (optional)
How to Make Spring Lemon Chicken Orzo Soup
This Spring Lemon Chicken Orzo Soup is a revelation in simplicity and flavor, coming together in under 45 minutes. It boasts a bright, zesty profile balanced by hearty chicken and comforting orzo, making it a satisfying yet light meal. The creamy texture comes naturally from the orzo as it cooks, making this a truly fuss-free and delicious experience.
Step-by-Step Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
- Add Garlic and Herbs: Stir in the minced garlic, dried oregano, and dried thyme. Cook for another minute until fragrant, being careful not to burn the garlic.
- Introduce Broth and Chicken: Pour in the chicken broth and add the bite-sized chicken pieces. Bring the mixture to a simmer.
- Cook the Chicken: Reduce the heat to low, cover the pot, and let it simmer for about 10-15 minutes, or until the chicken is cooked through and no longer pink inside.
- Add Orzo: Stir in the orzo pasta. Increase the heat slightly to bring the soup back to a gentle simmer. Cook, uncovered, stirring occasionally, for about 8-10 minutes, or until the orzo is tender and has absorbed some of the liquid, thickening the soup slightly.
- Brighten with Lemon: Remove the pot from the heat. Stir in the fresh lemon juice. This is where the soup gets its signature bright, spring-like flavor.
- Season and Serve: Season the soup generously with salt and freshly ground black pepper to taste. Ladle the hot soup into bowls. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side, if desired.
Why You’ll Love This Spring Lemon Chicken Orzo Soup
You’ll adore this Spring Lemon Chicken Orzo Soup for its perfect balance of bright, refreshing lemon and hearty, comforting chicken and orzo. It’s an absolute dream for those days when you crave something light yet satisfying, offering a delightful zest that’s a welcome change from richer winter soups. Imagine the vibrant notes of lemon dancing with tender chicken and perfectly cooked orzo – it’s a culinary hug in a bowl, far more nuanced and delightful than a simple chicken noodle soup.
Not only is this soup incredibly delicious, but it’s also a fantastic way to save money and enjoy delicious, homemade meals. Skip the expensive restaurant renditions and savor the satisfaction of whipping up this fantastic dish in your own kitchen, all while keeping your budget happy. It’s the ideal meal for a cozy weeknight dinner or a lovely light lunch, bringing a touch of springtime sunshine to your table. So, go ahead and give this Spring Lemon Chicken Orzo Soup a try – your taste buds will thank you!
Storing and Reheating Tips
To store leftover Spring Lemon Chicken Orzo Soup, allow it to cool completely at room temperature. Once cooled, transfer the soup to an airtight container. Refrigerated, it will stay fresh for up to 3-4 days. For longer storage, you can freeze the soup. Ladle cooled soup into freezer-safe containers or zip-top bags, leaving about an inch of headspace for expansion. Frozen, the soup will maintain its quality for up to 2-3 months.
To reheat the soup, gently warm it on the stovetop over low to medium heat, stirring occasionally, until heated through. You may need to add a splash of chicken broth or water if the soup has thickened too much during storage. If reheating from frozen, thaw it in the refrigerator overnight before reheating on the stovetop. Avoid reheating in the microwave if possible, as it can sometimes make the orzo mushy.
Final Thoughts
This Spring Lemon Chicken Orzo Soup is a culinary ray of sunshine, offering a delicious and easy way to welcome the season. Give it a try for a fuss-free, flavorful meal that will surely become a family favorite!
Spring Lemon Chicken Orzo Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.2 tablespoons olive oil, 1 medium yellow onion, 2 medium carrots, 2 stalks celery
- Stir in the minced garlic, dried oregano, and dried thyme. Cook for another minute until fragrant, being careful not to burn the garlic.3 cloves garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme
- Pour in the chicken broth and add the bite-sized chicken pieces. Bring the mixture to a simmer.8 cups low-sodium chicken broth, 1 pound boneless, skinless chicken breasts or thighs
- Reduce the heat to low, cover the pot, and let it simmer for about 10-15 minutes, or until the chicken is cooked through and no longer pink inside.1 pound boneless, skinless chicken breasts or thighs
- Stir in the orzo pasta. Increase the heat slightly to bring the soup back to a gentle simmer. Cook, uncovered, stirring occasionally, for about 8-10 minutes, or until the orzo is tender and has absorbed some of the liquid, thickening the soup slightly.1 cup orzo pasta
- Remove the pot from the heat. Stir in the fresh lemon juice. This is where the soup gets its signature bright, spring-like flavor.1/4 cup fresh lemon juice
- Season the soup generously with salt and freshly ground black pepper to taste. Ladle the hot soup into bowls. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side, if desired.Salt and freshly ground black pepper, 1/4 cup fresh parsley, Lemon wedges