Chicken Lemon Orzo Soup

The smell of lemon and dill together always takes me straight back to a Tuesday evening when I had nothing but leftover chicken and a craving for something warm. I wasn't planning to make soup, but once the broth started simmering and I squeezed that first lemon wedge over the pot, I knew I'd stumbled onto something good. My kitchen filled with this bright, herbal steam that made the whole apartment feel lighter. By the time I stirred in the orzo, I was already thinking about who I'd make this for next. It's the kind of soup that feels like a hug and a sunrise at the same time.

I made this for my neighbor after she had surgery, and she told me later it was the first thing that actually tasted good to her in days. She loved that it wasn't heavy or creamy, just bright and easy to eat. I've since brought it to friends with new babies, to my dad when he had a cold, and to myself on nights when I needed something that felt like care in a bowl. It's become my go-to for when someone needs more than just food. There's something about the lemon and dill that feels like you're being looked after, even if you're the one doing the cooking.

Ingredients

• Cooked chicken breast: Leftover roast chicken or a rotisserie bird saves so much time here, and the meat stays tender when you add it at the end instead of boiling it from raw.
• Yellow onion: The base of the soup's sweetness, and dicing it finely means it melts into the broth without any sharp bite.
• Carrots: They add a subtle sweetness and a pop of color, and I always peel them because the skins can taste a little bitter in a delicate soup like this.
• Celery: It brings that classic soup flavor and a bit of earthiness that balances the bright lemon.
• Garlic: Three cloves might seem like a lot, but they mellow beautifully in the broth and add warmth without overwhelming the lemon.
• Lemon: Both the zest and juice are essential, the zest gives you that fragrant oil and the juice brings the tangy brightness that makes this soup sing.
• Fresh dill: This is the herb that makes the soup feel Mediterranean and springlike, and fresh is so much better than dried if you can find it.
• Orzo pasta: These little rice-shaped noodles cook right in the broth and soak up all the lemony goodness, making every spoonful satisfying.
• Chicken broth: Low sodium is key so you can control the salt level, especially once the orzo releases its starch and concentrates the flavor.
• Olive oil: Just enough to sauté the vegetables and add a hint of richness without weighing down the soup.
• Bay leaf and thyme: These herbs build the backbone of the flavor, subtle but essential for that slow-cooked taste even though this comes together quickly.
• Salt and pepper: Always taste at the end, because the lemon juice can change how much salt you need.

Instructions

Start with the vegetables:

Heat the olive oil in your largest pot over medium heat, then add the onion, carrot, and celery, stirring them around until they soften and start to smell sweet, about 5 minutes. This step builds the foundation, so don't rush it.

Add the aromatics:

Toss in the garlic, thyme, and bay leaf, stirring constantly for about a minute until your kitchen smells incredible and the garlic just starts to turn golden. Be careful not to let the garlic burn or it'll taste bitter.

Pour in the broth:

Add all 6 cups of chicken broth and turn the heat up to bring it to a rolling boil. This is when the soup starts to feel real.

Cook the orzo:

Stir in the orzo and let it simmer for 8 to 10 minutes, stirring every couple of minutes so it doesn't stick to the bottom. The orzo should be just tender, not mushy.

Add chicken and lemon:

Stir in the cooked chicken, lemon zest, and lemon juice, then let everything simmer together for 3 to 4 minutes until the chicken is heated through. The broth will smell bright and sunny.

Finish and season:

Fish out the bay leaf, then stir in the dill, salt, and pepper, tasting as you go. Add more lemon juice if you want it brighter, more salt if it tastes flat.

Serve hot:

Ladle the soup into bowls and top with fresh parsley and a little grated Parmesan if you like. Serve it right away while it's steaming.

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One night I made this for a dinner party without realizing how much everyone needed something simple and light after a week of rich holiday meals. People went quiet when they tasted it, the kind of quiet that means they're actually paying attention to their food. Someone said it tasted like comfort with a little bit of sunshine, and I've never forgotten that. It's become my secret weapon when I want to feed people something that feels thoughtful without trying too hard.

Making It Your Own

If you want to go the traditional Greek avgolemono route, whisk two egg yolks with a ladleful of hot broth until smooth, then stir it into the soup off the heat for a silky, creamy texture without any dairy. I've also stirred in a handful of spinach or frozen peas right at the end for extra color and nutrition. If you need it gluten-free, swap the orzo for white rice and add it a little earlier since rice takes longer to cook. You can also use turkey instead of chicken, or even shred in some store-bought rotisserie meat if you're short on time.

Storage and Reheating

This soup keeps well in the fridge for up to four days, though the orzo will puff up and soak in more broth as it sits. When I reheat it, I always add a little extra broth or water to loosen it back up, then taste and adjust the lemon and salt again. It doesn't freeze as well because the orzo can get mushy, but if you want to freeze it, cook the orzo separately and add it fresh when you reheat. I've done that a few times when I wanted to meal prep, and it works perfectly.

Serving Suggestions

I like to serve this with a chunk of crusty bread for dipping, or sometimes a simple side salad with olive oil and red wine vinegar to keep the whole meal light and Mediterranean. If you're feeding kids, a sprinkle of Parmesan on top makes it feel a little more special and adds a salty richness they tend to love. It's also great on its own as a lunch that actually fills you up without feeling heavy.

• Pair it with warm pita or a baguette for soaking up every last drop of broth.
• Add a squeeze of extra lemon at the table for people who like things extra bright and tangy.
• Top with a drizzle of good olive oil and some cracked black pepper for a finishing touch that feels restaurant-worthy.

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This soup has become one of those recipes I make without thinking, the kind I reach for when I need something easy and good and a little bit special all at once. I hope it finds a spot in your kitchen the same way it did in mine.

Recipe FAQs

→ Can I use frozen chicken instead of cooked chicken?

Yes, you can use frozen chicken breast. Thaw it first, then poach it in the broth for 12-15 minutes until cooked through before shredding. Alternatively, add frozen chicken directly to the broth and extend the simmering time accordingly.

→ How do I make this soup avgolemono-style?

Beat 2 egg yolks with a ladle of hot soup broth, whisking constantly to temper the eggs. Remove the pot from heat, then slowly stir the egg mixture into the soup. This creates a silky texture and enriched flavor while keeping the eggs from scrambling.

→ Can I make this soup ahead of time?

Yes, prepare the soup through step 6 and refrigerate for up to 3 days. Reheat gently on the stovetop over medium heat. If the orzo absorbs too much liquid while storing, add a splash of broth or water when reheating to reach your desired consistency.

→ What's the best way to substitute for orzo?

Rice, small pasta shapes like ditalini, or even quinoa work well. Adjust cooking times accordingly—rice typically takes 15-18 minutes, while smaller pasta shapes may need only 6-8 minutes. For a gluten-free version, use rice or certified gluten-free pasta.

→ How can I enhance the lemon flavor?

Add the full amount of lemon zest during cooking and finish with a squeeze of fresh juice just before serving. You can also drizzle a touch of good olive oil and additional lemon juice at the table for guests to customize their bowls.

→ Is this soup freezer-friendly?

Yes, freeze in airtight containers for up to 2 months. Cool completely before freezing. Thaw overnight in the refrigerator and reheat gently on the stovetop. The orzo may absorb more liquid during storage, so add extra broth as needed when reheating.