Ah, spring! It’s that magical time of year when the world bursts into colorful blooms and the air is filled with that fresh, zesty vibe. One of my favorite things about this season is how it inspires me to lighten up my meals. And when I think of a dish that perfectly encapsulates spring, nothing beats a comforting bowl of Spring Lemon Chicken Orzo Soup. The bright flavors of lemon combined with tender chicken, fresh veggies, and that little bite from the orzo make my taste buds dance with joy!
I remember the first time I made this soup during a family gathering. My cousin was visiting with her two little ones, and after a day of playing outside, we needed something hearty but refreshing. I pulled out this recipe, and within no time, the house smelled amazing! As we sat eating around the table, the kids were actually asking for thirds! I knew I had a winner on my hands, and I’ve been making it on repeat ever since.
What’s in Spring Lemon Chicken Orzo Soup?
– Olive Oil: A lovely base for sautéing the aromatics, I always like using extra virgin olive oil for its rich flavor and health benefits.
– Onion: A medium onion, diced perfectly, brings a warm sweetness and depth to our soup.
– Garlic: Because it’s not a party without garlic! Two cloves, minced, giving us that aromatic kick.
– Carrots: Three medium carrots, diced, for a pop of color and a slightly sweet crunch—a staple in any veggie soup!
– Celery: Two stalks, diced small. It adds that crisp texture and subtle flavor that complements the other veggies wonderfully.
– Baby Spinach: I like to sneak in a cup of chopped spinach for extra greens—so nutritious and it wilts down perfectly!
– Dried Thyme and Oregano: Just a teaspoon of each brings an earthy aroma and a cozy feel to the soup.
– Chicken Broth: Six cups of rich, savory broth. Homemade is great, but store-bought works perfectly too—just look for low-sodium options!
– Orzo Pasta: A cup of orzo adds that heartiness and charm. It’s like little rice-shaped hugs in every spoonful!
– Cooked Chicken: Use two cups of shredded chicken—leftovers or rotisserie chicken; I’ve done both—and they work like a charm!
– Lemon Juice and Zest: The zesty juice and fresh zest from one large lemon give this soup its signature bright flavor. It makes everything sing!
– Salt and Pepper: To taste—those little seasoning sprinkles can make all the difference!
– Fresh Parsley and Lemon Slices: For garnish. They add a pop of color and an extra touch of freshness to your bowl.
Is Spring Lemon Chicken Orzo Soup Good for You?
Let’s be real: this soup is like a hug in a bowl, but it’s also loaded with health benefits!
– Spinach: This leafy green is a powerhouse of vitamins A, C, and K, not to mention iron. Adding spinach not only boosts your nutrition but adds gorgeous color, too!
– Chicken: You’re getting your protein from that added shredded chicken! It keeps you full and aids muscle repair.
– Olive Oil: As a healthy fat, it promotes heart health, and the rich flavor just makes everything taste better!
That said, if you’re watching your sodium intake, just be mindful of the chicken broth. Go for low sodium if possible, and avoid adding too much salt later!
Ingredients List
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 garlic cloves, minced
– 3 medium carrots, diced
– 2 celery stalks, diced
– 1 cup baby spinach, chopped
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 6 cups chicken broth
– 1 cup orzo pasta
– 2 cups cooked chicken, shredded
– Juice of 1 large lemon
– Zest of 1 lemon
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– Lemon slices (for garnish)
*Serves: About 6-8 hearty bowls.*
How to Make Spring Lemon Chicken Orzo Soup?
1. Heat the olive oil in a large pot over medium heat. Toss in the diced onion and sauté for about 2-3 minutes until it softens beautifully.
2. Add the minced garlic, carrots, and celery to the pot; let them cook for another 5 minutes, stirring occasionally until the veggies are starting to soften.
3. Stir in the chopped spinach, dried thyme, and dried oregano. Cook for another 2 minutes until the spinach wilts.
4. Pour in the chicken broth and bring this delicious mixture to a boil.
5. When boiling, add the orzo pasta and reduce the heat to a simmer, cooking according to package instructions (usually about 8-10 minutes) until the orzo is al dente.
6. Stir in the shredded chicken, lemon juice, and lemon zest. Season with salt and pepper to taste and give it a good stir. Heat through for another 2-3 minutes; let those flavors mingle!
7. Serve hot, garnished with fresh parsley and lemon slices for that extra touch of brightness.
Sunny Serving Suggestions
This soup is a delightful standalone meal, but if you’re feeling fancy, pair it with crusty bread or a fresh garden salad for a complete feast. You can even make it extra flavorful by adding a sprinkle of grated Parmesan cheese on top or swapping in different greens like kale or Swiss chard!
I can’t wait for you to try this Spring Lemon Chicken Orzo Soup! It’s comfort food at its best, bringing warmth and sunshine right to your bowl. Give it a go, and let me know how it turns out—I’m sure it’ll be a hit with anyone who’s lucky enough to taste it! Happy cooking!
