Lemony Spring Chicken Noodle Soup
This 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.
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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
Notes:
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: 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. If you’re trying to stay organized with meal planning this month, I’ve been using Meals Hero (affiliate link) to save and plan recipes in one place. You can create meal plans using your favorite recipes (even your own handwritten ones, from blogs or social media) and you can order the groceries straight to your door. Click the link above to find out more and give it a try!
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. If you’re trying to stay organized with meal planning this month, I’ve been using Meals Hero (affiliate link) to save and plan recipes in one place. You can create meal plans using your favorite recipes (even your own handwritten ones, from blogs or social media) and you can order the groceries straight to your door. Click the link above to find out more and give it a try!
Nutrition
Calories: 577kcalCarbohydrates: 34gProtein: 44gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 116mgSodium: 275mgPotassium: 1091mgFiber: 5gSugar: 7gVitamin A: 6014IUVitamin C: 31mgCalcium: 84mgIron: 4mg
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