Lemony Spring Chicken Noodle Soup
A nourishing soup during the spring time is a must! This Lemony Spring Chicken Noodle Soup checks all the boxes for nutritious, delicious and satisfying. This spring version offers a lemon and fresh herb taste and a little heartiness from adding orzo. Bone in chicken thighs are used and it boosts the flavor!
I’ve made countless versions of chicken noodle soup over the years but this one is inspired by the cold I caught once the seasons changed! I will thank my son later.. LOL This is a gentle reminder that comfort food still has its place in all seasons!
Why this recipe works
- This is the perfect chicken soup with a seasonal twist.
- Just like Spanish Chicken Soup, Cauliflower Tomato Soup, Italian Beef Soup, and my Chicken and Potato Soup, it’s comforting and loaded with flavor.
- It’s ideal for a light lunch, meal prep, or a cozy Spring time dinner.
Ingredients for this Spring Time Soup
- Extra virgin olive oil.
- Bone in chicken thighs. Any chicken thighs work but bone in and skin on will give the best flavor.
- White onion.
- Carrots.
- Frozen peas.
- Zucchini.
- Cilantro.
- Fresh lemon juice.
- Salt and pepper.
- Dried oregano.
- Low sodium chicken broth.
- Cooked Orzo.
How to make Spring Chicken Noodle Soup
Step One: Start with sauteing the onion and carrots. In a large pot or dutch oven over medium heat, add the olive oil. Add the onion and carrots and let them cook for about 3 minutes.
Step Two: Add the chicken thighs skin side down. Season with a touch of salt and pepper and continue to sear for another 2-3 minutes.
Step Three: Add the chicken broth (make sure the chicken broth covers the chicken) and bring to a boil and then turn down the heat and let it simmer for about 45 minutes or until the chicken is about to fall off the bone.
Step Four: When the chicken is done, remove the pieces and carefully shred them ( they will be very hot) and then return the chicken to the pot. Add the frozen peas and the zucchini and let it cook for 5 minutes.
Pro tip: I don’t remove the chicken from the pot to shred it. I use a wooden spoon and break the chicken off of the bone. It’s easy because the chicken comes right off and you don’t have to worry about burning yourself from the hot broth or chicken.
Step Five: Remove from the heat and add oregano, cilantro and lemon juice. Serve the soup into large bowls and then add about ¼ cup of cooked orzo. Gently mix and enjoy.
Storing and reheating
Store in an airtight container in the fridge for up to 2 days. Reheat in the microwave, covered for 1-2 minutes.
Helpful tips for Spring Chicken Noodle Soup
- You will not eat the chicken skin (unless you really want to). Using chicken thighs with bone in and skin fat helps with flavor.
- Cook the orzo separately. If you add it in and have leftovers, it will soak up the broth and become mushy.
- Adding the peas and zucchini last will prevent overcooking.
- You can use leftover roasted shredded chicken for a quicker meal.
- Use good quality broth without added sugars.
Serving suggestions for this Spring Chicken Soup Recipe
- Pair with your favorite crusty bread, grilled cheese or a flatbread like a Chicken Pesto Flatbread.
- Serve along with a simple salad or something like my Murasaki Sweet Potato Salad for a lighter meal.
- Garnish with fresh shaved parmesan.
- Change up the herbs and try fresh dill, parsley or thyme.
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Lemony Spring Chicken Noodle Soup
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Equipment
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 pounds chicken thighs bone in/skin on
- 1 cup white onion chopped
- 1 cup carrots chopped
- 1 cup frozen peas
- 1 zucchini chopped
- ¼ cup cilantro chopped
- Lemon juice of 1 large lemon
- salt and pepper as needed
- 1 teaspoon dried oregano
- 64 ounces low sodium chicken broth
- 1 cup cooked orzo
Instructions
- Start with sauteing the onion and carrots. In a large pot or dutch oven over medium heat, add the olive oil. Add the onion and carrots and let them cook for about 3 minutes.
- Add the chicken thighs skin side down. Season with a touch of salt and pepper and continue to sear for another 2-3 minutes.
- Add the chicken broth (make sure the chicken broth covers the chicken) and bring to a boil and then turn down the heat and let it simmer for about 45 minutes or until the chicken is about to fall off the bone.
- When the chicken is done, remove the pieces and carefully shred them ( they will be very hot) and then return the chicken to the pot. Add the frozen peas and the zucchini and let it cook for 5 minutes.
- Pro tip: I don’t remove the chicken from the pot to shred it. I use a wooden spoon and break the chicken off of the bone. It’s easy because the chicken comes right off and you don’t have to worry about burning yourself from the hot broth or chicken.
- Remove from the heat and add oregano, cilantro and lemon juice. Serve the soup into large bowls and then add about ¼ cup of cooked orzo. Gently mix and enjoy.
Notes
Store in an airtight container in the fridge for up to 2 days. Reheat in the microwave, covered for 1-2 minutes. Helpful tips: This soup serves 4-6 servings.
You will not eat the chicken skin (unless you really want to). Using chicken thighs with bone in and skin fat helps with flavor.
Cook the orzo separately. If you add it in and have leftovers, it will soak up the broth and become mushy.
Adding the peas and zucchini last will prevent overcooking.
You can use leftover roasted shredded chicken for a quicker meal.
Use good quality broth without added sugars.
Nutrition
Making this recipe? I would love to see it! Tag me on Instagram @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite .
