Chicken Lemon Orzo Soup

The first spoonful hit me on a Wednesday evening when I was too tired to think straight but craving something clean and soothing. I had leftover chicken sitting in the fridge and half a lemon rolling around in the crisper drawer. What started as a desperate pantry raid turned into a soup so bright and satisfying that I made it again the following Sunday, this time on purpose. The orzo bobbed gently in the golden broth, and that hit of lemon at the end woke up every tired corner of my kitchen.

I brought this soup to a friend recovering from a cold, and she texted me two hours later asking for the recipe. She said it was the first thing that actually tasted like something in days. I think it was the dill and lemon working together, that herby brightness that makes your senses perk up. Now I keep orzo stocked in my pantry year round, just in case someone needs a pot of this delivered to their door.

Ingredients

• Cooked chicken breast: Rotisserie chicken is your best friend here, especially when youre short on time and energy.
• Yellow onion: The base of nearly every good soup, it brings sweetness and depth once it softens in the olive oil.
• Carrots: They add natural sweetness and a pop of color that makes the soup feel nourishing before you even taste it.
• Celery: Often underestimated, but it gives the broth a subtle vegetal backbone that balances the lemon.
• Garlic: Three cloves might seem like a lot, but they mellow beautifully and add warmth without overwhelming the brightness.
• Lemon: Both the zest and juice are essential, the zest brings floral notes and the juice brings that clean, wakeful tang.
• Fresh dill: This herb is the secret star, it has a grassy, slightly sweet flavor that pairs perfectly with lemon and chicken.
• Orzo pasta: These little rice shaped grains cook quickly and soak up the broth, giving you something to chew on in every spoonful.
• Chicken broth: Low sodium is key so you can control the salt level, especially after the orzo releases its starch.
• Olive oil: A good fruity olive oil adds richness without heaviness and helps the vegetables soften and caramelize just a bit.
• Bay leaf: It adds a quiet herbal note that you wont identify outright but will miss if its not there.
• Dried thyme: Earthy and warm, it ties the vegetables and chicken together beautifully.
• Salt and black pepper: Season gradually and taste as you go, the lemon juice will affect how much salt you need at the end.
• Fresh parsley: A handful of green on top makes the bowl look alive and adds a fresh bite.
• Parmesan cheese: Optional but lovely, it adds a salty, nutty finish that makes the soup feel a little more special.

Instructions

Soften the aromatics:

Heat the olive oil in your largest pot over medium heat until it shimmers slightly. Toss in the onion, carrot, and celery, stirring them around until they start to soften and smell sweet, about 5 minutes.

Wake up the garlic and herbs:

Add the garlic, thyme, and bay leaf, stirring constantly so the garlic doesnt burn. You'll know its ready when the kitchen smells incredible, usually within a minute.

Build the broth base:

Pour in all the chicken broth and crank the heat up to bring it to a rolling boil. This is when the soup really starts to come alive.

Cook the orzo:

Stir in the orzo and lower the heat to a gentle simmer. Let it cook for 8 to 10 minutes, stirring now and then so it doesnt stick to the bottom.

Add the chicken and lemon:

Stir in your cooked chicken, lemon zest, and lemon juice. Let everything warm through for 3 to 4 minutes, the chicken should be hot and the broth should smell bright and citrusy.

Season and finish:

Fish out the bay leaf and stir in the dill, salt, and pepper. Taste it and adjust the lemon or salt until it feels just right to you.

Serve it up:

Ladle the soup into bowls and scatter parsley and Parmesan on top if youre using them. Serve it while its still steaming.

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One Saturday afternoon, my neighbor knocked on my door holding an empty container, the same one I'd sent soup over in the week before. She asked if I had any more of that lemon chicken soup because her husband wouldnt stop talking about it. I didnt, but I made a fresh batch that evening and we ended up sharing it at her kitchen table with crusty bread and too much butter. It became one of those small, unplanned moments that make a house feel like a neighborhood.

How to Store and Reheat

This soup keeps beautifully in the fridge for up to four days in an airtight container. The orzo will keep soaking up broth as it sits, so when you reheat it on the stove, add a little extra broth or water to bring back that soupy texture. I usually warm it gently over medium low heat, stirring occasionally, and sometimes I squeeze in a bit more lemon juice to brighten it back up. It tastes even better the next day once all the flavors have had time to settle in together.

Swaps and Substitutions

If you need this to be gluten free, swap the orzo for white rice or even cauliflower rice, just adjust the cooking time accordingly. Turkey works just as well as chicken, especially after the holidays when you have leftovers to use up. No fresh dill? Dried dill works in a pinch, just use about a third of the amount since dried herbs are more concentrated. You can also toss in a handful of spinach or frozen peas in the last few minutes of cooking for extra greens and color.

Serving Suggestions

This soup shines on its own, but it loves a thick slice of sourdough or a warm pita on the side for dipping. I like to serve it with a simple green salad dressed in olive oil and a squeeze of lemon to keep the brightness going. If youre feeding a crowd, set out bowls of Parmesan, extra dill, and lemon wedges so everyone can customize their bowl.

• Crusty bread or garlic toast for dipping and soaking up every last drop.
• A light arugula salad with shaved Parmesan and a lemon vinaigrette.
• A glass of crisp white wine or sparkling water with a twist of lemon to match the soups brightness.

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This soup has become my go to whenever someone needs comfort or I need to feel like Ive got my life together. Its bright, its easy, and it never fails to make the kitchen smell like home.

Recipe FAQs

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

Yes, absolutely. Add raw chicken pieces to the broth in step 3 and simmer for 12-15 minutes until fully cooked through, then proceed with the orzo. This adds extra flavor to the broth.

→ What's the best way to store and reheat leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 4 days. When reheating, warm gently on the stovetop over medium heat, adding a splash of broth if the soup has thickened. The orzo may absorb liquid as it sits, which is normal.

→ How do I make this soup gluten-free?

Simply replace the orzo pasta with gluten-free orzo, rice, or small pasta shapes. The cooking time remains the same. Always verify that your broth and seasonings are certified gluten-free.

→ What does the avgolemono variation involve?

Avgolemono is a Greek style where you whisk 2 egg yolks with lemon juice, temper them with a ladle of hot broth, then stir the mixture into the finished soup off heat. This creates a silky, rich texture without curdling.

→ Can I add other vegetables to this soup?

Definitely. Fresh spinach, peas, zucchini, or mushrooms work beautifully. Add hardy vegetables like carrots early, and tender greens like spinach in the final minutes of cooking.

→ What's the best lemon juice to use?

Fresh-squeezed lemon juice delivers the brightest flavor and is worth the extra effort. If using bottled juice, add it gradually and taste as you go, since bottled versions can vary in acidity and flavor intensity.