Pin it My kitchen smelled like lemons and butter even though I hadn't used any butter yet. That's what happens when you zest a lemon over a pot of simmering broth, the oils mist up and fill the whole room. I was trying to use up leftover chicken from Sunday's roast, and I didn't want another boring sandwich. A friend had mentioned something about orzo in soup, and I figured tiny pasta couldn't hurt. What came out of that pot became my go-to recipe whenever I need something that feels like a hug but tastes bright and alive.
I made this for my neighbor when she had the flu, and she texted me two hours later asking for the recipe. She said it was the first thing that tasted good in days. I think it's the dill and lemon together, they're soft and sharp at the same time. After that, I started keeping orzo in my pantry just in case someone needed comfort in a bowl. It's become my signature dish without me ever planning it that way.
Ingredients
- Cooked chicken breast: Shredded or diced leftover chicken is perfect here, rotisserie works beautifully because it's already seasoned and you skip a whole cooking step.
- Yellow onion: The base of almost every good soup, it sweetens as it cooks and gives the broth a rounder, fuller flavor.
- Carrots: Diced small so they cook evenly and add a touch of sweetness that balances the lemon's brightness.
- Celery: Adds a subtle herbal note and a little crunch if you don't overcook it, plus it makes the broth taste more homemade.
- Garlic: Minced fresh, not jarred, because you want that quick burst of sharpness before it mellows into the broth.
- Lemon: Both zest and juice are essential, the zest is floral and the juice is tart, together they make the soup sing.
- Fresh dill: This herb is the secret, it tastes green and slightly sweet, almost like anise but softer, and it loves lemon.
- Parsley: Optional but it makes the bowls look vibrant and adds a fresh grassy note right before serving.
- Orzo pasta: Tiny rice shaped pasta that cooks right in the broth and thickens the soup just enough without turning it heavy.
- Chicken broth: Low sodium gives you control over the salt, and good broth is half the battle in a simple soup like this.
- Olive oil: For sautéing the vegetables, it adds a fruity richness that butter can't quite match.
- Bay leaf: One leaf adds a woodsy background flavor, just remember to fish it out before serving.
- Dried thyme: Earthy and warm, it plays well with chicken and doesn't compete with the lemon.
- Salt and black pepper: Season at the end after the orzo has cooked, because the pasta absorbs liquid and concentrates flavors.
- Parmesan cheese: Optional but a little grated on top adds a salty umami finish that makes each spoonful more complex.
Instructions
- Soften the vegetables:
- Heat olive oil in a large pot over medium heat, then add the chopped onion, carrot, and celery. Sauté for about 5 minutes, stirring occasionally, until the onion turns translucent and the vegetables start to soften and smell sweet.
- Build the aromatics:
- Stir in the minced garlic, dried thyme, and bay leaf. Cook for just 1 minute, stirring constantly, until the garlic is fragrant and you can smell the thyme blooming in the heat.
- 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 real soup.
- Cook the orzo:
- Add the orzo and reduce the heat to a steady simmer. Cook for 8 to 10 minutes, stirring occasionally so the pasta doesn't stick to the bottom, until the orzo is just tender and has absorbed some of the broth.
- Add chicken and lemon:
- Stir in the cooked chicken, lemon zest, and lemon juice. Let everything simmer together for 3 to 4 minutes so the chicken heats through and the lemon flavor spreads into every spoonful.
- Season and finish:
- Remove the bay leaf and stir in the chopped dill, salt, and pepper. Taste and adjust the seasoning, adding more lemon juice if you want it brighter or more salt if it tastes flat.
- 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 and the broth is steaming.
Pin it One night I served this to my brother who doesn't usually like soup, and he ate two bowls without saying a word. When he finally looked up, he just said, this doesn't taste like soup, it tastes like someone cares. I think that's the best compliment food can get. It's not fancy, but it's made with attention, and people can taste that.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to three days. The orzo will soak up more broth as it sits, so when you reheat it, add a splash of extra broth or water to loosen it back up. Heat gently on the stove over low heat, stirring occasionally, until warmed through. I don't recommend freezing this soup because the orzo gets mushy and the texture suffers, but the broth itself freezes beautifully if you leave the pasta out.
Swaps and Variations
If you need this to be gluten free, swap the orzo for white rice or even cauliflower rice, just adjust the cooking time. For a richer, creamier version, try the avgolemono style by whisking two egg yolks with a little hot broth, then stirring it into the soup off the heat. You can also add a handful of spinach or frozen peas in the last few minutes for extra vegetables. If you don't have dill, basil or tarragon work surprisingly well, though the flavor will shift a bit.
Serving Suggestions
This soup is a full meal on its own, but it pairs beautifully with crusty bread or a simple green salad dressed with olive oil and lemon. I like to serve it with a few lemon wedges on the side so people can add more brightness if they want. If you're feeding a crowd, set out bowls of Parmesan, extra dill, and cracked pepper so everyone can customize their bowl.
- Serve with warm pita or sourdough for dipping.
- Top with a drizzle of good olive oil for extra richness.
- Pair with a crisp white wine or sparkling water with lemon slices.
Pin it This soup has pulled me through cold nights, sick days, and moments when I just needed something simple and good. I hope it does the same for you.
Recipe FAQs
- → Can I use uncooked chicken instead of pre-cooked?
Yes. Add 1.5 pounds of chicken breast to the pot after sautéing vegetables and before adding broth. Simmer for 15-18 minutes until cooked through, then shred. This adds about 15 minutes to cooking time.
- → How do I make this gluten-free?
Simply substitute the orzo pasta with an equal amount of rice, quinoa, or gluten-free pasta. Rice and quinoa will cook in similar timeframes to traditional orzo, maintaining the soup's texture and comfort.
- → What does the avgolemono variation involve?
Whisk 2 egg yolks in a bowl. Slowly ladle hot broth into the yolks while whisking constantly to temper them. Remove the pot from heat, then slowly pour the mixture back in while stirring. This creates a silky, enriched broth without scrambling the eggs.
- → How should I store leftovers?
Refrigerate in an airtight container for up to 3 days. The orzo may absorb more broth as it sits—add extra broth when reheating if desired. Freeze for up to 3 months, though the pasta texture may soften slightly upon thawing.
- → What vegetables can I add for more nutrition?
Fresh spinach, frozen peas, diced zucchini, or chopped kale work beautifully. Add leafy greens in the final minutes so they wilt gently. Heartier vegetables like bell peppers should be added with the initial soffritto.
- → Can I use store-bought rotisserie chicken?
Absolutely. Rotisserie chicken works perfectly and saves time. Use about 3 cups shredded meat. The flavors from roasting add depth. Simply shred and add it near the end of cooking to warm through.