This bright and refreshing Spring Lemon Chicken Orzo Soup is filled with tender chicken, zesty lemon, and tiny orzo pasta. It’s like a warm hug in a bowl!
I love how the lemon gives it a cheerful touch—perfect for sunny days. A bowl of this soup is my go-to when I need a bit of comfort, with a side of crusty bread, of course!
Key Ingredients & Substitutions
Olive Oil: Extra virgin olive oil adds great flavor. If you want a different taste, avocado oil is a good alternative for sautéing.
Onion: A medium onion gives a nice base to the soup. If you’re short on onions, shallots or even leeks can work. Just adjust the amount as shallots are smaller.
Garlic: Fresh garlic is best for aroma. If you don’t have fresh, bottled minced garlic can substitute, but use less—about 1/2 a teaspoon for two cloves.
Orzo Pasta: Orzo is traditional here, but you could swap it with other small pastas like ditalini or even quinoa for a gluten-free option.
Heavy Cream: For added creaminess, heavy cream is perfect. However, coconut milk or cashew cream can work well for a dairy-free version. I often skip it for a lighter soup!
How Do I Make Sure My Vegetables Are Just Right?
Cooking your veggies properly sets the tone for your soup. You want them soft but still a bit firm after sautéing.
- Heat olive oil in a large pot over medium heat—ensure it’s hot so the veggies cook evenly.
- Add diced onions, carrots, and celery. Sauté for about 5-7 minutes until softened. Keep stirring occasionally.
- Don’t rush to add garlic too soon; you want it cooked just enough to release its lovely aroma, about 1-2 minutes.
With this technique, your soup will have a wonderful depth of flavor that brings everything together!
How to Make Spring Lemon Chicken Orzo Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried dill
- 6 cups low-sodium chicken broth
- 1 cup orzo pasta
- 2 cups cooked chicken, shredded (preferably rotisserie or leftover)
- 1 cup frozen peas
- 1 lemon, zested and juiced
- 1/2 cup heavy cream (optional for creaminess)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This delightful soup will take about 10 minutes to prep and around 20 minutes to cook. Totaling about 30 minutes, you’ll have a warm, comforting bowl of soup ready to enjoy in no time!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery to the pot. Sauté these veggies until they are softened, which should take about 5-7 minutes. Stir occasionally to keep everything from sticking.
2. Add Flavors:
Next, stir in the minced garlic, dried thyme, and dried dill. Cook this mixture for an additional 1-2 minutes until it becomes fragrant. Your kitchen will start to smell amazing!
3. Bring to a Boil:
Pour in the chicken broth and bring the mixture to a boil. This is where the magic begins as all the flavors start to meld together.
4. Cook the Orzo:
Once boiling, add the orzo pasta and reduce the heat to a simmer. Let it cook for about 8-10 minutes, stirring occasionally, until the orzo is cooked al dente. Be sure to check it towards the end!
5. Add the Chicken and Peas:
Stir in the shredded chicken, frozen peas, lemon zest, and lemon juice. If you decide to make it creamier, now’s the time to add the heavy cream and mix well.
6. Season and Final Simmer:
Adjust the seasoning with salt and pepper to your taste. Allow the soup to simmer for an additional 2-3 minutes to heat everything through. Give it one last stir!
7. Serve and Enjoy:
Serve your soup hot, garnished with fresh parsley and a slice of lemon if you like. Enjoy your scrumptious Spring Lemon Chicken Orzo Soup!
Can I Use Different Types of Pasta in This Recipe?
Absolutely! If you don’t have orzo on hand, you can substitute it with other small pasta shapes like ditalini, couscous, or even rice. Just keep an eye on the cooking time, as smaller pasta will cook more quickly and larger shapes will take longer.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup in advance! Just keep in mind that the orzo will continue to absorb broth as it sits, so if you’re making it ahead, consider cooking the orzo separately and adding it just before serving to keep the texture perfect.
What Are the Best Ways to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 2 months, but I recommend leaving out the orzo before freezing and adding it fresh when reheating to maintain the best texture.
Can I Customize the Vegetables in This Soup?
Definitely! This soup is very versatile; feel free to swap in other vegetables like spinach, kale, or zucchini. Just add them to the sauté step along with the onions, and adjust the cooking time as needed to ensure everything is tender.
