Chicken Lemon Orzo Soup

The smell of lemon and dill always brings me straight back to a rainy Tuesday when I had nothing but leftover rotisserie chicken and half a box of orzo. I wasn't aiming for anything fancy, just something warm that wouldn't take an hour. What came together in that pot turned into one of those accidental wins you end up making on repeat. The broth brightened with every squeeze of lemon, and the orzo soaked up all that herby, citrusy goodness. It's been my go-to ever since when I need comfort without the weight.

I made this for my neighbor when she had a cold last winter, and she texted me three days later asking for the recipe. She said it was the first thing that made her feel human again. There's something about the way the lemon cuts through congestion and the warmth settles into your chest that makes this more than just soup. I've since made it for friends after long work weeks, for myself on lonely evenings, and once for a small dinner party where it disappeared faster than I expected. It's become my quiet way of saying I care without making a big fuss.

Ingredients

• Cooked chicken breast (2 cups, shredded or diced): Rotisserie chicken is your best friend here, it adds a little extra seasoning and saves you from poaching anything.
• Yellow onion (1 medium, finely chopped): The base of almost every good soup, it sweats down into sweetness and gives the broth backbone.
• Carrots (2 medium, peeled and diced): They add a gentle sweetness and a pop of color that makes the soup feel wholesome.
• Celery (2 stalks, diced): Don't skip this, it brings an earthy freshness that balances the lemon.
• Garlic (3 cloves, minced): Fresh garlic is non-negotiable, it blooms in the oil and makes your kitchen smell like a hug.
• Lemon (1, zested and juiced): The star of the show, it lifts everything and keeps the soup from feeling heavy.
• Fresh dill (2 tbsp, chopped): This is what makes it taste Mediterranean and special, dried works but fresh is worth it.
• Fresh parsley (2 tbsp, chopped, optional): A bright finish that makes each bowl look like you tried, even if you didn't.
• Orzo pasta (3/4 cup): Tiny, tender, and perfect for slurping, it cooks right in the broth and thickens the soup just enough.
• Low-sodium chicken broth (6 cups): This lets you control the salt and keeps the lemon flavor front and center.
• Olive oil (2 tbsp): A fruity olive oil makes a difference, it coats the vegetables and adds richness without heaviness.
• Bay leaf (1): It adds a subtle depth you won't notice until it's missing.
• Dried thyme (1/2 tsp): A whisper of earthiness that ties the vegetables and lemon together.
• Salt and black pepper (to taste): Start with less, you can always add more after the lemon goes in.
• Grated Parmesan cheese (optional): A little sprinkle on top adds a salty, nutty finish that makes it feel indulgent.

Instructions

Start with the base:

Heat the olive oil in a large pot over medium heat until it shimmers, then toss in the onion, carrot, and celery. Sauté for about 5 minutes, stirring occasionally, until everything softens and the onion turns translucent.

Build the aromatics:

Stir in the garlic, thyme, and bay leaf, letting them cook for just a minute until your kitchen smells incredible. Don't let the garlic brown or it'll turn bitter.

Add the broth:

Pour in all 6 cups of chicken broth and crank up the heat to bring it to a rolling boil. This is when the soup really starts to come alive.

Cook the orzo:

Add the orzo and reduce the heat to a gentle simmer, stirring every couple of minutes so it doesn't stick to the bottom. Let it cook for 8 to 10 minutes until the pasta is just tender with a little bite left.

Add the chicken and lemon:

Stir in the cooked chicken, lemon zest, and lemon juice, then let everything simmer together for 3 to 4 minutes. The chicken heats through and the lemon infuses every spoonful.

Finish and season:

Fish out the bay leaf and stir in the fresh dill, salt, and pepper. Taste it and adjust the lemon or salt until it makes you smile.

Serve it warm:

Ladle the soup into bowls and top with a sprinkle of parsley and Parmesan if you're feeling fancy. Serve it hot with crusty bread on the side.

Pinterest

One night I made this after a particularly long week and sat on the couch with a bowl in my lap and nothing else on my mind. The first spoonful was so bright and warm that I actually paused and took a breath. It reminded me that sometimes the smallest acts of care, like making yourself a good meal, can reset everything. That's when this soup stopped being just dinner and became something I turn to when I need to feel grounded again.

Making It Your Own

This soup is forgiving and adaptable, which is part of why I love it. If you want a richer, creamier version, try the Greek avgolemono trick by whisking two egg yolks with a ladle of hot broth, then stirring it back into the pot off the heat. It turns silky and luxurious without any cream. You can also swap the orzo for rice if you need it gluten-free, or toss in a handful of spinach or frozen peas during the last few minutes for extra greens. I've made it a dozen different ways and it always works.

Storage and Reheating

Leftovers keep beautifully in the fridge for up to four days, though the orzo will keep absorbing liquid as it sits. When you reheat it, add a little extra broth or water to loosen it back up, and maybe a fresh squeeze of lemon to wake up the flavors. I've even frozen individual portions in mason jars, leaving a little headroom for expansion, and it reheats surprisingly well. Just thaw it overnight in the fridge and warm it gently on the stove, stirring often so the orzo doesn't stick.

Serving Suggestions

This soup is a meal on its own, but it pairs beautifully with a chunk of crusty bread for dipping or a simple side salad with olive oil and vinegar. I like to serve it with a little dish of extra lemon wedges and a small bowl of grated Parmesan so everyone can adjust their bowl to taste. On colder nights, I'll toast some pita or flatbread and serve it on the side for scooping.

• Add a dollop of Greek yogurt on top for extra creaminess and tang.
• Serve with a glass of crisp white wine if you're in the mood.
• Keep a pepper grinder at the table, a few extra cracks of black pepper make all the difference.

Pinterest

This soup has a way of making ordinary evenings feel a little more special without asking much of you. I hope it becomes one of those recipes you turn to when you need something simple, nourishing, and full of light.

Recipe FAQs

→ Can I use uncooked chicken instead of pre-cooked?

Yes. Add diced raw chicken in step 3 when you pour in the broth, then simmer for 15-18 minutes until fully cooked before adding the orzo.

→ How do I make this gluten-free?

Simply replace the orzo pasta with rice (white or brown), using the same quantity. Rice typically requires 12-15 minutes to cook in simmering broth.

→ What does the avgolemono variation involve?

Beat 2 egg yolks and slowly whisk in a ladle of hot broth to temper them, then stir this mixture into the finished soup off heat for a rich, creamy texture and tangy depth.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding extra broth if needed to restore consistency.

→ Can I freeze this soup?

Yes, it freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently, as the orzo may absorb more liquid upon thawing.

→ What fresh herbs work best as garnish?

Fresh dill, parsley, and chives all complement the lemon flavors beautifully. Mint adds an unexpected freshness, while a small basil leaf works for a slightly different Mediterranean direction.