Chicken Lemon Orzo Soup

My neighbor knocked on my door one rainy Tuesday holding a container of this soup, still warm. She'd made too much, she said, but I think she knew I'd had a long week. That first spoonful, bright with lemon and soft with orzo, felt like someone turning on a lamp in a dim room. I asked for the recipe the next day, and it's been my go-to ever since for nights when I need something gentle but alive.

I made this for my sister when she was recovering from a cold, and she ate two bowls without saying a word. Afterward, she just looked at me and said, that's exactly what I needed. It became our thing after that, the soup I bring when someone needs taking care of. There's something about the way the broth clings to the orzo, how the dill floats on top like little green wishes.

Ingredients

• Cooked chicken breast: Rotisserie chicken is your best friend here, already seasoned and tender, just shred it with your hands.
• Yellow onion: The base of all good soups, sweet and soft when you give it time in the pot.
• Carrots: Cut them small so they cook evenly and add that subtle sweetness that balances the lemon.
• Celery stalks: Don't skip these, they add a quiet herbal note that makes the broth taste fuller.
• Garlic cloves: Minced fine so they melt into the broth and perfume everything.
• Lemon: Both zest and juice, the zest gives fragrance, the juice gives brightness.
• Fresh dill: This is the herb that makes the soup sing, grassy and gentle and unmistakably spring-like.
• Fresh parsley: Optional but lovely for color and a fresh bite on top.
• Orzo pasta: Tiny rice-shaped pasta that soaks up all the lemony broth like little sponges.
• Chicken broth: Low-sodium lets you control the salt, and good broth makes all the difference.
• Olive oil: Just enough to soften the vegetables without making the soup greasy.
• Bay leaf: One leaf adds depth you can't quite name but would miss if it weren't there.
• Dried thyme: Earthy and warm, it anchors the lemon so it doesn't float away.
• Salt and black pepper: Taste as you go, the soup should be lively but not loud.
• Parmesan cheese: Optional, but a little grated on top adds a salty, nutty finish.

Instructions

Start with the base:

Heat olive oil in a large pot over medium heat, then add the onion, carrot, and celery. Let them soften for about 5 minutes, stirring now and then, until the kitchen smells sweet and the onion turns translucent.

Build the flavor:

Stir in the garlic, thyme, and bay leaf, cooking just until fragrant, about a minute. Don't let the garlic brown or it'll taste bitter.

Add the broth:

Pour in the chicken broth and bring everything to a gentle boil. The vegetables will bob and dance as the liquid heats.

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. The pasta should be just tender, with a tiny bit of bite left.

Finish with chicken and lemon:

Stir in the cooked chicken, lemon zest, and lemon juice, then simmer for 3 to 4 minutes until everything is heated through. The soup will smell bright and inviting.

Season and serve:

Remove the bay leaf, stir in the dill, salt, and pepper, then taste and adjust. Ladle into bowls, garnish with parsley and Parmesan if you like, and serve hot.

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One evening I made this soup and set the pot on the table with a ladle, letting everyone serve themselves. We ate in near silence, just the sound of spoons and the occasional hum of approval. My youngest said it tasted like sunshine, and I thought, yes, that's exactly right. Sometimes a soup is more than a meal, it's a feeling you didn't know you were hungry for.

How to Make It Your Own

If you want a richer, silkier soup, try the Greek avgolemono method by whisking two egg yolks with a ladle of hot broth, then stirring it back into the pot off the heat. It creates a velvety texture that clings to everything. I've also added handfuls of baby spinach or frozen peas in the last few minutes for extra color and nutrition. Some nights I swap the orzo for rice to make it gluten-free, and it's just as satisfying, though the texture is a little heartier.

Storing and Reheating

This soup keeps well in the fridge for up to four days, tucked into airtight containers. When you reheat it, the orzo will have absorbed more broth, so loosen it with a bit of water or extra stock and a squeeze of fresh lemon. I've frozen it too, though the orzo can get a little soft, so if you plan to freeze, consider cooking the orzo fresh when you reheat. It takes just ten minutes and makes all the difference.

Serving Suggestions

I like to serve this soup with crusty bread or warm pita on the side, something to dip and soak up every last bit of broth. A simple green salad with olive oil and vinegar is a nice contrast, crisp and sharp against the soup's warmth. If you're feeding a crowd, set out small bowls of lemon wedges, extra dill, and Parmesan so everyone can adjust their bowl to taste.

• Serve with warm, crusty bread or pita for dipping.
• Pair with a light green salad dressed in lemon vinaigrette.
• Offer lemon wedges, fresh dill, and Parmesan on the side for customizing.

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This soup has become my answer to hard days, quiet nights, and the feeling that something warm and bright is needed. I hope it does the same for you.

Recipe FAQs

→ Can I use raw chicken instead of cooked?

Yes. Add raw chicken breast to the broth in step 3 and simmer for 12-15 minutes until cooked through before adding the orzo. This extends cooking time slightly but works well.

→ What's the avgolemono variation mentioned in the notes?

Avgolemono is a classic Greek technique. Whisk 2 egg yolks with a ladle of hot broth, then slowly stir the mixture back into the soup off heat. This creates a creamy, silky texture without dairy.

→ How do I make this gluten-free?

Simply substitute the orzo with an equal amount of gluten-free pasta, rice, or cauliflower rice. Cook times may vary slightly, so check package directions for your alternative.

→ Can I make this ahead and freeze it?

Yes, this soup freezes well for up to 3 months. Cool completely before freezing. Thaw overnight in the refrigerator and reheat gently. Add a squeeze of fresh lemon juice after reheating for brightness.

→ What vegetables can I add for more nutrition?

Spinach, peas, zucchini, and mushrooms all work wonderfully. Add hardy vegetables with the broth and tender greens like spinach in the final 2 minutes to preserve texture and nutrition.

→ Why is my soup too acidic?

Lemon juice can overpower if too much is added at once. Start with 2 tablespoons and taste before adding the full amount. You can always add more, but you cannot remove it.