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Spring Vegetable Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/spring-vegetable-soup-recipe/