Chicken Lemon Orzo Soup

The steam rising from a pot of lemony broth on a Tuesday night became my answer to every kind of tired. I'd tossed in leftover chicken, a handful of orzo, and squeezed half a lemon without measuring, and somehow it tasted like I'd been making it for years. My kitchen smelled like garlic and dill, and I realized I'd been standing there stirring longer than I needed to, just because it felt good. That soup didn't need a special occasion, it just needed to exist. And it's been on rotation ever since.

I made this for a friend who'd had a rough week, the kind where nothing goes right and you just need someone to feed you. She sat at my table with her hands wrapped around the bowl, barely talking, just eating. Halfway through, she looked up and said it tasted like care, which made me laugh because I hadn't done anything fancy. But I got it—sometimes a soup that's lemony and warm and full of tender chicken is exactly the language you need.

Ingredients

• Cooked chicken breast, shredded or diced: Leftover roast chicken or a store-bought rotisserie bird saves time and adds flavor that's already seasoned and juicy.
• Yellow onion, finely chopped: The base of almost every good soup, it goes sweet and soft as it cooks and gives the broth body.
• Carrots, peeled and diced: They add a subtle sweetness and a bit of color, plus they hold up well without turning mushy.
• Celery stalks, diced: Brings a gentle earthiness and that classic soup aroma when it hits the heat.
• Garlic, minced: Three cloves give just enough punch without taking over, especially once the lemon comes in.
• Lemon, zested and juiced: The zest is where the fragrance lives, and the juice makes everything taste awake and balanced.
• Fresh dill, chopped: It's the herb that makes this soup feel Mediterranean and a little bit fancy, even when it's weeknight simple.
• Fresh parsley, chopped: Optional but worth it for a pop of green and a fresh finish right before serving.
• Orzo pasta: These rice-shaped grains turn tender and silky in broth, soaking up flavor like little sponges.
• Low-sodium chicken broth: Gives you control over the salt and lets the lemon and herbs shine without competing.
• Olive oil: A couple tablespoons to start the vegetables off right, adding richness from the very first stir.
• Bay leaf: One leaf tucked into the pot adds a quiet, woodsy note that rounds out the whole thing.
• Dried thyme: A half teaspoon brings warmth and a hint of garden without needing fresh herbs on hand.
• Salt and black pepper: Season as you go, tasting and adjusting so every spoonful is just right.
• Grated Parmesan cheese: Optional, but a little sprinkle on top adds a salty, nutty finish that makes it feel indulgent.

Instructions

Start with the vegetables:

Heat the olive oil in a large pot over medium heat, then add the onion, carrot, and celery. Stir them around for about 5 minutes until they soften and the kitchen starts to smell like comfort.

Build the aromatics:

Toss in the garlic, thyme, and bay leaf, stirring for just a minute until everything smells toasted and fragrant. Don't let the garlic brown or it'll turn bitter.

Add the broth:

Pour in all 6 cups of chicken broth and crank up the heat to bring it to a rolling boil. This is where the soup starts to come alive.

Cook the orzo:

Stir in the orzo and let it simmer for 8 to 10 minutes, giving it an occasional stir so it doesn't stick to the bottom. You want it just tender, not mushy.

Fold in the chicken and lemon:

Add the cooked chicken, lemon zest, and lemon juice, then let everything simmer together for another 3 to 4 minutes. The chicken warms through and the lemon wakes up every other flavor.

Season and finish:

Fish out the bay leaf, then stir in the dill, salt, and pepper. Taste it, adjust the lemon or salt if needed, and let yourself be proud of what you just made.

Serve it up:

Ladle the soup into bowls, sprinkle with parsley and a little Parmesan if you're feeling it. Serve it hot and watch people go quiet as they eat.

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There was a Sunday afternoon when I made a double batch of this and froze half, thinking I'd be so prepared. Two weeks later, I pulled it out on a night when I had no energy left, and it felt like a gift from my past self. I stood at the stove reheating it, adding a squeeze of fresh lemon, and remembered why I started cooking in the first place. It wasn't about being fancy or impressive, it was about having something warm and real to come home to.

How to Store and Reheat

Let the soup cool completely before transferring it to an airtight container, then tuck it into the fridge where it'll keep for up to 4 days. When you reheat it on the stove, add a splash of broth or water because the orzo will have absorbed some liquid overnight. If you're freezing it, leave the orzo out and cook it fresh when you're ready to eat, otherwise it turns to mush.

Variations to Try

For a Greek-style avgolemono twist, whisk 2 egg yolks with a ladle of hot broth, then stir it into the soup off the heat for a creamy, velvety finish. Swap the orzo for rice if you need it gluten-free, or toss in a handful of spinach or frozen peas in the last few minutes for extra greens. You can also use turkey instead of chicken, or go full vegetarian with white beans and vegetable broth.

Serving Suggestions

This soup is a meal on its own, but it's even better with a chunk of crusty bread for dipping or a simple side salad with olive oil and lemon. I like to serve it with a little dish of extra lemon wedges and Parmesan on the side so everyone can tweak it to their taste. On colder nights, I'll toast some pita and rub it with garlic, then dip it straight into the broth.

• Serve with warm flatbread or a baguette for soaking up every last drop.
• Pair it with a crisp green salad dressed in olive oil and red wine vinegar.
• Top with extra fresh dill and a drizzle of good olive oil right before serving.

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This soup has become my go-to for the kind of nights when I need something that feels like a hug in a bowl. It's bright, it's easy, and it reminds me that the best meals don't have to be complicated.

Recipe FAQs

→ Can I use raw chicken instead of cooked?

Yes. Add diced raw chicken directly to the broth in step 3 after bringing it to a boil, and simmer for 10-12 minutes until fully cooked before adding the orzo. This adjusts your total cooking time to approximately 50 minutes.

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

Avgolemono is a Greek finishing technique that creates a creamy, velvety texture. Whisk 2 egg yolks with the lemon juice, then slowly temper them by whisking in a ladle of hot broth. Stir this mixture back into the pot off the heat to avoid curdling, creating a silkier consistency.

→ How should I store leftovers?

Transfer cooled soup to an airtight container and refrigerate for up to 3 days. The orzo will continue absorbing broth, so add extra chicken broth when reheating if you prefer a brothier consistency. Freeze for up to 2 months; thaw overnight in the refrigerator before reheating gently.

→ Is this naturally gluten-free?

Not with standard orzo, as it contains wheat. For a gluten-free version, substitute rice, quinoa, or certified gluten-free pasta in the same quantity. All other ingredients are naturally gluten-free, making the adaptation simple and maintaining the soup's character.

→ What vegetables can I add for more nutrition?

Spinach, kale, peas, zucchini, or diced fennel all work beautifully. Add heartier vegetables like zucchini with the orzo in step 4. Tender greens like spinach should be stirred in during the final minute to preserve their texture and vibrant color.

→ Can I make this dairy-free?

Absolutely. Simply omit the Parmesan cheese topping or substitute it with nutritional yeast for a savory umami note. The soup itself contains no dairy products, making it naturally dairy-free with this single adjustment.