Chicken Lemon Orzo Soup

My neighbor once knocked on my door holding a container of this soup, still steaming, after I'd spent three days battling a cold. The smell of lemon and dill hit me before she even said hello. I ate the whole thing standing at the counter, and by the next morning I'd asked her for the recipe. That was four years ago, and I've been making it ever since, tweaking it each time until it became completely mine.

I made this for my sister the week she moved into her first apartment, back when her kitchen consisted of two pots and a questionable wooden spoon. We sat on her living room floor with mismatched bowls, and she said it was the first meal that made the new place feel like home. Now every time she visits, she asks if I have any in the fridge.

Ingredients

• Cooked chicken breast: Rotisserie chicken is your best friend here, saving time and adding deeper flavor than plain poached chicken ever could.
• Yellow onion: Chop it small so it melts into the broth and becomes part of the soup's sweet, savory base.
• Carrots: Dice them evenly so they cook at the same rate as the celery, creating that classic soup texture we all grew up with.
• Celery stalks: Don't skip these, they add a subtle earthiness that balances the brightness of the lemon.
• Garlic: Mince it fine and add it just before the broth so it blooms without burning.
• Lemon: Zest it first, then juice it, the zest carries all the aromatic oils that make this soup sing.
• Fresh dill: This is the herb that makes people ask what's in here, dried works but fresh is worth the extra trip to the store.
• Fresh parsley: A handful chopped on top adds color and a peppery freshness right before serving.
• Orzo pasta: These tiny grains soak up the lemony broth and turn silky, almost creamy as they cook.
• Chicken broth: Use low sodium so you control the salt, especially if you're using store bought rotisserie chicken.
• Olive oil: A good glug at the start builds flavor as the vegetables soften and caramelize just slightly.
• Bay leaf: Toss it in whole and fish it out later, it adds a subtle herbal backbone you'll miss if you skip it.
• Dried thyme: A pinch goes a long way, rounding out the flavor without competing with the lemon.
• Salt and black pepper: Taste as you go, the lemon will amplify everything so season gently at first.
• Grated Parmesan cheese: Optional but highly recommended, it adds a nutty saltiness that clings to the orzo.

Instructions

Soften the vegetables:

Heat the olive oil in a large pot over medium heat until it shimmers, then add the onion, carrot, and celery, stirring occasionally until they soften and smell sweet, about 5 minutes. Don't rush this step, it builds the foundation of flavor.

Bloom the aromatics:

Stir in the garlic, thyme, and bay leaf, letting them cook for just a minute until your kitchen smells incredible. If the garlic starts to brown, pull the pot off the heat for a moment.

Add the broth:

Pour in the chicken broth and crank the heat up to bring it to a rolling boil. You'll see bubbles breaking the surface all over, that's when you know it's ready for the orzo.

Cook the orzo:

Add the orzo and give it a good stir so it doesn't clump at the bottom, then reduce to a simmer and cook for 8 to 10 minutes, stirring now and then. The orzo should be tender but still have a tiny bit of bite in the center.

Add chicken and lemon:

Stir in the cooked chicken, lemon zest, and lemon juice, letting everything heat through for 3 to 4 minutes. Taste a spoonful, if it needs more brightness, add another squeeze of lemon.

Finish and season:

Fish out the bay leaf and stir in the dill, salt, and pepper, adjusting until it tastes just right. Remember, you can always add more but you can't take it back.

Serve:

Ladle the soup into bowls and top with a sprinkle of parsley and Parmesan if you like. Serve it piping hot with crusty bread on the side.

Save

One rainy Tuesday, I made a double batch and dropped off containers at three different friends' houses without warning. All three texted me within an hour, two with heart emojis and one with a photo of her empty bowl. That's when I realized this soup isn't just food, it's the thing you share when you want someone to feel cared for without saying a word.

Making It Your Own

You can swap the orzo for rice if gluten is an issue, just adjust the cooking time so it doesn't turn to mush. I've also thrown in handfuls of spinach or frozen peas in the last few minutes, which adds color and sneaks in extra nutrition without changing the soul of the soup. If you want to go full Greek avgolemono style, whisk two egg yolks with a ladle of hot broth and stir it in off the heat for a velvety, luxurious finish.

Storage and Reheating

This soup keeps in the fridge for up to four days in an airtight container, though the orzo will soak up more broth as it sits. When reheating, add a little extra broth or water to loosen it up, and brighten it with a fresh squeeze of lemon and a pinch of dill. I've never bothered freezing it because it disappears too fast, but if you do, leave out the orzo and cook it fresh when you reheat.

Serving Suggestions

I love serving this with warm pita or a crusty baguette for dipping, something to soak up every last bit of lemony broth. A simple side salad with cucumbers, tomatoes, and a drizzle of olive oil keeps the meal light and fresh. If you're feeding a crowd, set out small bowls of extra lemon wedges, dill, and Parmesan so everyone can customize their bowl.

• Add a handful of baby spinach in the last minute of cooking for a pop of green.
• Use leftover turkey instead of chicken after the holidays.
• Double the dill if you're a herb lover like me.

Save

This soup has become my go to for cold nights, sick days, and those times when you just need something warm and uncomplicated. I hope it finds a spot in your regular rotation too.

Recipe Questions & Answers

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

Yes. Add diced raw chicken breast in step 3 when you pour in the broth, and simmer for 12-15 minutes until fully cooked through before adding the orzo. This extends total cooking time by about 10 minutes.

→ How do I make this gluten-free?

Simply substitute the orzo pasta with rice, farro, or a certified gluten-free pasta alternative. Use the same quantity and cooking time, adjusting as needed since some alternatives cook slightly faster than traditional orzo.

→ What's the avgolemono variation mentioned?

Beat 2 egg yolks and slowly whisk in a ladle of hot broth to temper the eggs. Remove the soup from heat, then stir this mixture back into the pot. This Greek technique adds richness and slight creaminess without dairy.

→ How should I store leftovers?

Refrigerate in an airtight container for up to 3 days. The orzo will absorb broth over time, so you may need to add extra broth or water when reheating. Freeze for up to 2 months in freezer-safe containers.

→ Can I add other vegetables?

Absolutely. Spinach, peas, zucchini, or diced bell peppers work beautifully. Add heartier vegetables with the initial sauté and tender greens in the final minutes before serving to preserve color and texture.

→ What type of lemon juice works best?

Fresh lemon juice provides the brightest flavor and is highly recommended. Bottled lemon juice can work in a pinch, but fresh delivers superior brightness and complexity that defines this soup's character.