Lemony Dill Chicken Soup with Orzo
and peas / carrots / yogurt
Lemon and dill give this classic chicken soup a ton of fresh, spring flavor.
Smarts: Don't forget to taste the soup at the end of cooking and add even more of these flavorful ingredients if you'd like!
Smarts: Don't forget to taste the soup at the end of cooking and add even more of these flavorful ingredients if you'd like!
Tags
Ingredients
Lemony Dill Chicken Soup:
- Onions, yellow - 1/2, diced
- Carrots - 8 oz, diced
- Garlic - 2 cloves, chopped
- Chicken thighs, boneless and skinless - 1 lb
- Dill, fresh - 1 Tbsp, chopped
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Bay leaves - 2
- Vinegar, red or white wine - 2 tsp
- Pasta, uncooked orzo - 1/2 cup
- Italian seasoning - 1 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Stock, any type - 4 cups
- Baby spinach - 4 oz
- Peas, frozen - 1/2 cup
- Lemon juice - 4 Tbsp
- Yogurt, plain or Greek - 1/2 cup
- Baguette or other fresh bread (opt) - for serving
Nutrition Facts
Amount Per Serving
Calories
536
Just a moment...
% Daily Value
Total Fat
14g
22%
Just a moment...
Saturated Fat
2g
12%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
108mg
36%
Just a moment...
Sodium
1355mg
56%
Just a moment...
Total Carbohydrate
62g
21%
Just a moment...
Dietary Fiber
6g
25%
Just a moment...
Sugars
8g
Just a moment...
Protein
39g
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Prep
- Onions / Carrots / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
- Chicken - Tenderize chicken and season with some salt and pepper. (Can be done up to 2 days ahead)
- Dill - Prep as directed.
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Make
- Heat a Dutch oven with first portion of oil over low-medium heat. Add chicken and cook on both sides until cooked through, ~8 minutes total. Set chicken aside.
- Add second portion of oil to Dutch oven and increase heat to medium. Add onions, carrots, garlic, and bay leaves and saute until aromatics are starting to turn tender, 3 to 4 minutes.
- Pour vinegar over aromatics, scraping up any browned bits on the bottom of the pan.
- Add pasta, Italian seasoning, salt, and black pepper and cook for 1 minute.
- Pour stock into pan and bring to a simmer. Simmer until pasta is nearly tender (check package for recommended cook time).
- While pasta is simmering, chop or shred chicken.
- Return to soup and stir in spinach and peas (no need to defrost them first). Cover pan with a lid to help spinach wilt. Cook until spinach is wilted, 1 to 2 minutes.
- Remove soup from heat and stir in chicken, dill, and lemon juice.
- Taste soup and season with some salt and pepper.
- Ladle soup into bowls. Serve with yogurt on top and bread on the side (if you’d like). Enjoy!
Nutrition Facts
Amount Per Serving
Calories
536
Just a moment...
% Daily Value
Total Fat
14g
22%
Just a moment...
Saturated Fat
2g
12%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
108mg
36%
Just a moment...
Sodium
1355mg
56%
Just a moment...
Total Carbohydrate
62g
21%
Just a moment...
Dietary Fiber
6g
25%
Just a moment...
Sugars
8g
Just a moment...
Protein
39g
Just a moment...
Reviews
Ratings
28 reviews
Great flavors in this soup. Note for the gluten free orzo: it takes longer to cook and soaks up a lot of broth. I would add maybe two more cups of broth for gluten free!
0 HelpfulAbsolutely perfect, although we doubled the lemon because we like the sour kick. And better the next day.
0 HelpfulThis was easy to make. Unfortunately it didn't go over well with our family. It's very sour and was a bit too much for us.
0 Helpful