Spring Vegetable Soup Recipe

Introduction

This Spring Vegetable Soup is a light and refreshing way to enjoy the fresh flavors of early-season produce. Packed with tender asparagus, snap peas, and vibrant herbs, it’s perfect for a cozy lunch or supper. Adding shredded chicken makes it hearty without losing its bright, springtime character.

Ingredients

• 1/4 cup olive oil
• 1 cup chopped yellow onion
• 4 cloves garlic, minced
• 1.5 cups chopped carrots (approx. 2 carrots)
• 1.5 cups chopped asparagus (woody stems removed)
• 1.5 cups chopped snap peas
• 1 leek, cut into 1/4-inch rounds (use white part only)
• 1 Tbsp Italian seasoning
• 5 cups low sodium vegetable broth
• 3/4 cup dry orzo (see notes for GF option)
• 2 leaves swiss chard, chopped
• 2 cups cooked chicken, shredded (see notes for vegetarian options)
• 1/4 cup fresh dill, chopped
• 1/2 a lemon, juice only (or use whole lemon, if preferred)
• Salt + pepper, to taste

Instructions

1. Step 1: Heat olive oil in a large, deep pot over medium-high heat. Add the chopped onion and minced garlic. Stir and cook for about 5 minutes until softened and fragrant.
2. Step 2: Add the chopped carrots, asparagus, snap peas, leeks, and Italian seasoning to the pot. Season with salt and pepper, then stir and cook for 3 minutes to combine flavors.
3. Step 3: Pour in the vegetable broth and cover the pot. Bring the broth to a boil over high heat.
4. Step 4: Once boiling, stir in the uncooked orzo, chopped swiss chard, and shredded chicken. Cook uncovered for 6 minutes until the orzo is tender but al dente.
5. Step 5: Stir in the fresh dill and lemon juice. Taste and adjust seasoning with more salt and pepper if needed. Serve hot into bowls.

Tips & Variations

• For a vegetarian version, omit the chicken or substitute with cooked beans or tofu.
• Use gluten-free orzo or small gluten-free pasta to make the soup gluten-free.
• Fresh dill is key for brightness, but you can substitute fresh parsley if needed.
• If asparagus is unavailable, green beans make a nice alternative.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, adding a splash of broth or water if the soup has thickened. Orzo will continue to absorb liquid, so reheating with extra broth keeps the soup from becoming too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare this soup a day in advance. Just wait to add the dill and lemon juice until reheating to preserve their fresh flavors.

What if I don’t have Italian seasoning?

You can substitute with a mix of dried basil, oregano, and thyme for a similar herbaceous flavor.

Spring Vegetable Soup Recipe

Print Recipe

★★★★★

4.7 from 146 reviews

A vibrant and nourishing Spring Vegetable Soup featuring fresh seasonal vegetables, tender shredded chicken, and orzo pasta, cooked in a flavorful vegetable broth with a hint of lemon and fresh dill. Perfect for a light yet satisfying meal that warms the soul.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 1 cup chopped yellow onion
• 4 cloves garlic, minced
• 1.5 cups chopped carrots (approx. 2 carrots)
• 1.5 cups chopped asparagus (woody stems removed)
• 1.5 cups chopped snap peas
• 1 leek, cut into 1/4-inch rounds (white part only)
• 2 leaves swiss chard, chopped
• 1/4 cup fresh dill, chopped
• 1/2 lemon, juice only (or whole lemon if preferred)

Liquids & Fats

• 1/4 cup olive oil
• 5 cups low sodium vegetable broth

Grains & Protein

• 3/4 cup dry orzo (gluten-free option available, see notes)
• 2 cups cooked chicken, shredded (vegetarian option available, see notes)

Seasonings

• 1 Tbsp Italian seasoning
• Salt and pepper, to taste

Instructions

1. Heat aromatics: Heat olive oil in a large, deep pot over medium-high heat. Add the chopped onion and minced garlic. Stir frequently and cook for about 5 minutes until the onion becomes translucent and fragrant.
2. Sauté vegetables: Add the chopped carrots, asparagus, snap peas, leeks, and Italian seasoning to the pot. Season with salt and pepper to taste, then stir and cook for approximately 3 minutes to slightly soften the vegetables.
3. Add broth and bring to boil: Pour in the low sodium vegetable broth. Cover the pot with a lid and bring the broth to a rolling boil over medium-high heat.
4. Cook orzo and chicken: Once the broth is boiling, stir in the uncooked orzo, chopped swiss chard, and shredded cooked chicken. Reduce heat slightly to maintain a gentle boil and cook for about 6 minutes until the orzo is tender and the vegetables are cooked through.
5. Finish and season: Stir in the fresh dill and lemon juice. Taste the soup and adjust seasoning by adding more salt and pepper as needed. Serve hot into bowls immediately for a fresh, spring-inspired meal.

Notes

• For a gluten-free version, substitute the orzo with gluten-free pasta or quinoa.
• To make this soup vegetarian, omit the chicken or substitute it with cooked chickpeas or tofu for added protein.
• Leek should be thoroughly cleaned to remove any grit before chopping.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: spring vegetable soup, chicken soup, orzo soup, healthy soup, easy soup recipe, seasonal vegetables, light dinner