Chicken Lemon Orzo Soup

The smell of lemon cutting through warm chicken broth is what pulls me back to this soup every time. I started making it on a Tuesday when the fridge was half-empty and I needed something that felt like a hug without much effort. The orzo clouds the broth just enough to make each spoonful feel complete, and the dill adds this herbal brightness that makes you forget it only took 45 minutes. It became my default for when I wanted comfort but not heaviness. Now I make it almost weekly, and it never gets old.

I once made this for a friend who was recovering from a cold, and she said it tasted like sunshine in a bowl. That stuck with me because it really does have that effect, the way the lemon zest floats on top and hits your nose before the first sip. I started keeping cooked chicken in the freezer just so I could throw this together on short notice. It became my go-to for anyone who needed a little care, or for myself on days when I just wanted something easy and bright.

Ingredients

• Cooked chicken breast, shredded or diced: Rotisserie chicken is your best friend here, it saves time and adds a little extra flavor from the seasoning.
• Yellow onion, finely chopped: The base of the soup, it softens into sweetness and builds the savory foundation.
• Carrots, peeled and diced: They add a subtle sweetness and hold their shape nicely without getting mushy.
• Celery stalks, diced: Essential for that classic soup backbone, and they release a gentle herbaceous note as they cook.
• Garlic, minced: Three cloves might sound like a lot, but they mellow into the broth and add depth.
• Lemon, zested and juiced: The star of the show, bright and tangy, it lifts the entire pot.
• Fresh dill, chopped: This is what makes the soup feel Mediterranean, its grassy and slightly sweet.
• Fresh parsley, chopped: Optional but lovely for a final pop of color and freshness.
• Orzo pasta: These little rice-shaped noodles cook right in the broth and soak up all the flavor.
• Low-sodium chicken broth: Use low-sodium so you can control the salt level, especially after adding the lemon.
• Olive oil: A good quality olive oil makes a difference in the base, it adds a fruity richness.
• Bay leaf: One leaf is enough to add a subtle herbal layer that ties everything together.
• Dried thyme: Earthy and warm, it complements the lemon without competing.
• Salt and black pepper: Adjust at the end because the lemon can change how much you need.
• Grated Parmesan cheese: Optional, but a little sprinkle on top adds a salty, nutty finish.

Instructions

Soften the vegetables:

Heat olive oil in a large pot over medium heat, then add onion, carrot, and celery. Let them cook for about 5 minutes, stirring occasionally, until the onion turns translucent and the vegetables start to soften.

Build the aromatics:

Stir in the minced garlic, thyme, and bay leaf, cooking for just a minute until the garlic smells sweet and the bay releases its scent.

Add the broth:

Pour in the chicken broth and turn the heat up to bring it to a rolling boil. This is when the kitchen starts to smell like soup.

Cook the orzo:

Add the orzo and let it simmer for 8 to 10 minutes, stirring now and then so it does not stick to the bottom. The pasta should be just tender but not mushy.

Stir in the chicken and lemon:

Add the cooked chicken, lemon zest, and lemon juice, then simmer for 3 to 4 minutes to heat everything through. The lemon will brighten the whole pot immediately.

Finish with herbs and seasoning:

Remove the bay leaf, then stir in the dill, salt, and pepper. Taste and adjust the lemon juice and salt until it feels balanced.

Serve:

Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of Parmesan if you like. Serve it hot while the orzo is still plump.

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One night I made this soup and forgot to buy dill, so I used a handful of cilantro instead, and honestly, it was just as good in a totally different way. That is when I realized this recipe is forgiving and flexible, it adapts to what you have and still delivers comfort. Now I think of it as a base I can play with depending on my mood or what is left in the crisper drawer.

How to Store and Reheat

This soup keeps well in the fridge for up to four days, though the orzo will keep soaking up the broth as it sits. I usually add a little extra broth or water when I reheat it on the stove over low heat, stirring gently until it is warmed through. You can also freeze it for up to two months, but I find the orzo texture changes slightly, so some people prefer to freeze it without the pasta and cook fresh orzo when they are ready to eat. Either way, the flavors stay bright and the chicken stays tender.

Variations to Try

If you want to go full avgolemono style, whisk two egg yolks with a ladle of hot broth, then stir it into the soup off the heat for a creamy, velvety finish. I have also swapped the orzo for rice when I needed a gluten-free version, and it worked perfectly. Sometimes I toss in a handful of spinach or frozen peas at the end for extra color and nutrition. If you like more vegetables, zucchini or kale would both be lovely additions.

Serving Suggestions

I usually serve this with crusty bread or a simple side salad, but it stands on its own just fine. The Parmesan on top is optional, but it adds a salty richness that I love. A drizzle of good olive oil over each bowl also makes it feel a little more special.

• Pair it with warm pita or a baguette for dipping.
• Serve alongside a Greek salad with feta, cucumbers, and olives for a full Mediterranean meal.
• Add a squeeze of extra lemon at the table for those who like it even brighter.

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This soup has become one of those recipes I return to without thinking, the kind that feels easy and rewarding every single time. I hope it brings you the same warmth and brightness it has brought to my kitchen.

Recipe Questions & Answers

→ Can I use raw chicken instead of cooked?

Yes. Cube raw chicken breast and add it in step 3 when bringing the broth to a boil. Simmer for 12-15 minutes until cooked through before adding the orzo.

→ How do I make this soup dairy-free?

Simply omit the optional Parmesan cheese garnish. The broth and all other ingredients are naturally dairy-free, making this soup naturally suitable for dairy-free diets.

→ What's the avgolemono variation mentioned?

Beat 2 egg yolks and slowly whisk in a ladle of hot broth to temper them. Remove the pot from heat, then stir this mixture back into the soup. This creates a silky, creamy texture without cream, inspired by Greek lemon soup.

→ Can I make this gluten-free?

Absolutely. Simply swap the orzo pasta for an equal amount of rice or gluten-free pasta. Both work beautifully and maintain the soup's comforting texture.

→ How should I store leftovers?

Refrigerate in an airtight container for up to 3 days. The soup reheats gently on the stovetop over medium-low heat. You may need to thin it slightly with broth as the orzo continues to absorb liquid during storage.

→ What can I add for extra nutrition?

Spinach, kale, or peas are excellent additions. Stir them in during the final 2-3 minutes of cooking. You can also add diced zucchini or mushrooms in step 1 with the other vegetables.