Chicken Lemon Orzo Soup

The smell of lemon hitting warm broth is one of those kitchen moments that resets everything. I started making this soup on a drizzly Tuesday when I had leftover chicken and not much energy, and it turned into the kind of meal that makes you forget you're tired. It's bright without being sharp, filling without feeling heavy, and it comes together so quickly you'll wonder why you ever opened a can. The orzo soaks up all that lemony, herby broth and turns silky. I've made it at least a dozen times since, and it never gets old.

I served this to a friend who was getting over a cold, and she sat at my kitchen table with the bowl cradled in both hands, saying it was exactly what she needed. There's something about the way the lemon brightens everything without being sour that makes this soup feel restorative. It's become my go-to whenever someone needs feeding, whether they're sick or just tired. The orzo gives it enough body to feel like a real meal, not just broth. I always make extra because it tastes even better the next day.

Ingredients

• Cooked chicken breast: Shredded rotisserie chicken is your best friend here, it saves time and adds flavor from the seasoned skin.
• Yellow onion: The base of the soup's sweetness, chopped small so it melts into the broth and doesn't overpower the lemon.
• Carrots: They add a subtle sweetness and a bit of color, and dicing them evenly means they cook at the same rate as the celery.
• Celery: It gives the broth that classic soup backbone and a gentle vegetal note that balances the brightness.
• Garlic: Three cloves might seem like a lot, but they mellow beautifully and add warmth without sharpness.
• Lemon: Both the zest and juice are essential, the zest gives fragrance and the juice gives that wake-up tang at the end.
• Fresh dill: This is what makes the soup taste Mediterranean and alive, dried dill works but fresh is worth grabbing if you can.
• Orzo pasta: Tiny rice-shaped pasta that turns creamy as it cooks and soaks up all the lemony broth.
• Chicken broth: Low-sodium is key so you control the salt, and it should be good quality because it's the foundation of everything.
• Olive oil: Just enough to sauté the vegetables and add a hint of richness without making the soup heavy.
• Bay leaf: One leaf adds a subtle depth you don't notice until it's missing.
• Thyme: Earthy and warm, it plays beautifully with the lemon and dill without competing.
• Salt and pepper: Taste as you go, the lemon juice at the end will affect how much salt you need.
• Parmesan cheese: Optional but highly recommended, a little sprinkle on top adds a salty, nutty finish that makes each spoonful more interesting.

Instructions

Start with the vegetables:

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

Add the aromatics:

Stir in the garlic, thyme, and bay leaf, and cook for just a minute until the garlic is fragrant and you can smell the thyme blooming. Don't let the garlic brown or it will turn bitter.

Pour in the broth:

Add the chicken broth and turn the heat up to bring it to a boil. Once it's bubbling, you're ready for the orzo.

Cook the orzo:

Add the orzo and let it simmer for 8 to 10 minutes, stirring occasionally so it doesn't stick to the bottom. It should be just tender, not mushy, because it will keep absorbing liquid as it sits.

Add the chicken and lemon:

Stir in the cooked chicken, lemon zest, and lemon juice, then simmer for another 3 to 4 minutes to heat everything through. The kitchen will smell incredible at this point.

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 bright and balanced.

Serve hot:

Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of Parmesan if you like. Serve immediately while it's steaming.

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There was an evening last spring when I made this soup and ate it outside on the back steps with a book, and it felt like the first real exhale after a long winter. The lemon and dill tasted like green things growing again. It's funny how a bowl of soup can feel like a small celebration. I've started making it whenever I need that feeling back, that sense of things being simple and good. It works every time.

How to Store and Reheat

This soup keeps well in the fridge for up to four days, but the orzo will continue to absorb the broth and swell. If you know you'll have leftovers, I recommend storing the orzo separately and adding it to individual portions as you reheat. When reheating, add a splash of chicken broth or water to loosen it up, and taste again for lemon and salt since the flavors can dull in the fridge. A squeeze of fresh lemon juice right before serving brings it back to life. I've never tried freezing it because the orzo texture suffers, but the base without the pasta freezes beautifully for up to three months.

Swaps and Variations

If you want to make this gluten-free, swap the orzo for white rice or even cauliflower rice, though you'll want to adjust the cooking time. Spinach or baby kale stirred in at the end adds color and nutrition without changing the flavor much. For a richer, more traditional Greek 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've also made this with turkey instead of chicken after Thanksgiving, and it was just as good. If you don't have fresh dill, dried works, but use less because it's more concentrated.

Serving Suggestions

This soup is a meal on its own, but I love serving it with crusty bread or warm pita for dipping. A simple green salad with olive oil and lemon on the side keeps the meal light and bright. If you're feeding a crowd, set out bowls of Parmesan, extra dill, and lemon wedges so people can customize their bowls. It's also lovely alongside roasted vegetables or a grain salad if you want to make it part of a bigger spread.

• Serve with crusty bread, pita, or focaccia for dipping into the lemony broth.
• Pair with a simple arugula salad dressed with olive oil and a squeeze of lemon.
• Offer lemon wedges, fresh dill, and grated Parmesan on the side so everyone can adjust to their taste.

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This soup has become one of those recipes I make without thinking, the kind that feels like muscle memory and comfort at the same time. I hope it becomes that for you too.

Recipe FAQs

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

Yes. Cut raw chicken breast into bite-sized pieces and add them when you pour in the broth. Simmer for 12-15 minutes until cooked through before adding the orzo.

→ How do I make this soup gluten-free?

Simply substitute the orzo pasta with an equal amount of rice, quinoa, or certified gluten-free pasta. The cooking time remains the same.

→ What's the avgolemono variation mentioned?

This Greek-style finishing adds richness: whisk 2 egg yolks with a ladle of hot broth, then slowly stir back into the soup off heat. This creates a creamy texture without cream.

→ How should I store leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding extra broth if needed to reach desired consistency.

→ What vegetables can I add for extra nutrition?

Spinach, peas, zucchini, or fresh green beans work wonderfully. Add tender greens like spinach in the final minutes to prevent overcooking.

→ Is this soup dairy-free?

Yes, the base is naturally dairy-free. Simply omit the optional Parmesan cheese topping for a fully plant-forward version.