Seared Chicken Lemon Orzo Soup with Yellow Squash

Ingredients & Substitutions

Here is everything you need to make lemon chicken orzo soup with hidden veggies:

• Butter: Creates a rich base for sautéing the vegetables and adds depth to the broth. You can swap with olive oil or use half of each if you prefer.
• White Onion: Gets blended smooth into the broth for deep, savory flavor without chunks. Yellow onion works perfectly too, or try shallots for a milder taste.
• Yellow Squash: This is my secret ingredient because it blends completely smooth and adds body to the soup while being super gentle on digestion. Zucchini works great as a swap, though it’ll add a slightly greener color.
• Garlic: You can use 1/2 teaspoon garlic powder per clove if needed, but fresh really makes a difference here.
• Boneless Skinless Chicken Breasts: These cook quickly and stay tender when seared first. Rotisserie chicken works too if you’re short on time; just skip the searing step and add it at the end.
• Carrots: Add natural sweetness and beautiful color to the soup. You can swap with parsnips for earthier flavor, or try sweet potato for extra nutrition.
• Celery Stalks: Provide that classic soup base flavor and a nice tender-crisp texture. If you’re not a celery fan, swap with an extra carrot or add diced bell pepper instead.
• Chicken Broth: You can use purchased cartons of chicken stock. I prefer to use Better than Bouillon, which comes in a jar that I keep in my fridge. Then I simply add it to water.
• Orzo Pasta: This tiny rice-shaped pasta cooks quickly and has a delicious buttery texture. You can use regular or gluten-free orzo depending on your needs. Small shells, ditalini, or even rice work as substitutions.
• Lemon Juice: Fresh squeezed is best for that bright, tangy flavor. Bottled lemon juice works in a pinch, but you’ll want to add a bit more to get the same brightness.
• Lemon Zest: This is what really adds the lemon flavor! The oils in the zest are incredibly aromatic and give you that true lemon taste. Don’t skip this if you can help it.
• Dill: Fresh or dried both work really well.
• Thyme: Adds earthy, savory notes that balance the lemon. Dried thyme is perfect here since it releases flavor slowly as the soup simmers.
• Oregano: Gives a hint of Mediterranean flavor that complements the lemon. Use dried oregano for the best flavor distribution.
• Light Olive Oil: Used for searing the chicken to create that golden crust. Regular olive oil, avocado oil, or even more butter work great.
• Spinach: I add this at the end for color and nutrition. Kale, Swiss chard, or even frozen spinach work great if that’s what you have.

Easily Adapt This Recipe for Any Diet

This recipe is naturally easy to tweak! Follow these simple swaps to make it gluten-free, dairy-free, or higher protein while keeping the same great texture and flavor.

• Gluten-Free: Use certified gluten-free orzo or swap with white rice, quinoa, or gluten-free small pasta shapes. Just adjust cooking time according to package directions.
• Dairy-Free: Replace the butter with olive oil or your favorite dairy-free butter substitute. The soup base is naturally dairy-free otherwise!
• Higher Protein: Add a can of drained white beans or chickpeas along with the orzo for an extra 7-8g of protein per serving, or use an extra chicken breast.
• Low-FODMAP: Swap the onion for the green parts of scallions only, use garlic-infused olive oil instead of fresh garlic, and this becomes much gentler for sensitive systems.

💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!