Save There's something about citrus meeting broth that cuts through winter fog like nothing else. I stumbled onto this soup during a week when my fridge held only leftovers and pantry basics, and I needed warmth without fuss. The lemon zest hit the steam first, then the dill followed, and suddenly my kitchen smelled like a sun-drenched afternoon. I ladled a bowl, tasted it, and thought: this is what comfort should be. Simple, bright, and exactly right.
I made this the night my neighbor came over unannounced, tired and hungry after a long shift. She sat at my counter while I stirred, and we talked about nothing important. When I set the bowl in front of her, she closed her eyes after the first spoonful and said it tasted like care. That's the kind of soup this is: it doesn't need an occasion, it creates one.
Ingredients
- Cooked chicken breast: Rotisserie chicken is your friend here; shred it with your hands for texture that catches the broth beautifully.
- Yellow onion: Finely chopped so it melts into the base, sweetening without announcing itself.
- Carrots and celery: The classic aromatic duo that gives the broth backbone and a gentle vegetal sweetness.
- Garlic: Minced fine so it blooms in the oil and perfumes everything that follows.
- Lemon: Both zest and juice; the zest is floral, the juice is bright, and together they wake the whole pot up.
- Fresh dill: This is non-negotiable for me; dried works, but fresh dill makes it sing.
- Orzo pasta: Tiny, tender, and it soaks up flavor like a sponge without turning mushy.
- Chicken broth: Low-sodium gives you control; you can always add salt, but you can't take it back.
- Olive oil: For sautéing the vegetables; it adds a subtle richness that butter would overpower.
- Bay leaf and thyme: Herbal notes that linger in the background, rounding out the brightness.
- Salt and black pepper: Season in layers; taste as you go, especially after adding lemon.
- Parmesan cheese (optional): A handful grated over the top adds a salty, nutty finish that's hard to resist.
Instructions
- Start with the aromatics:
- Heat olive oil in a large pot over medium heat, then add the onion, carrot, and celery. Let them sauté for about 5 minutes, stirring occasionally, until they soften and the onion turns translucent.
- Build the flavor base:
- Stir in the garlic, thyme, and bay leaf, cooking for just a minute until the garlic smells toasty and sweet. Don't let it brown.
- Add the broth:
- Pour in the chicken broth and turn the heat up to bring it to a boil. You'll hear it start to rumble and steam.
- Cook the orzo:
- Add the orzo and reduce to a simmer, stirring occasionally so it doesn't stick to the bottom. Let it cook for 8 to 10 minutes until just tender, with a slight bite left.
- Bring in the chicken and lemon:
- Stir in the cooked chicken, lemon zest, and lemon juice, letting everything simmer together for 3 to 4 minutes. The chicken will warm through and the lemon will brighten every spoonful.
- Finish and season:
- Remove the bay leaf, then stir in the dill, salt, and pepper. Taste and adjust; sometimes it needs another squeeze of lemon or pinch of salt.
- Serve:
- Ladle the soup into bowls, garnish with fresh parsley and a sprinkle of Parmesan if you like. Serve it hot, with crusty bread on the side.
Save The first time I brought this to a potluck, someone asked if it was my grandmother's recipe. I laughed and said no, but it could have been. That's the beauty of it: it tastes like it's been passed down, even though I threw it together on a whim. Food doesn't need a long history to feel like home.
Make It Your Own
I've stirred in handfuls of spinach at the end, tossed in frozen peas, even swapped the orzo for rice when I needed it gluten-free. One night I whisked egg yolks with a bit of hot broth and stirred it in off the heat, turning it creamy and Greek. The base is forgiving, so trust your instincts and use what you have.
Storage and Leftovers
This soup keeps well in the fridge for up to four days, though the orzo will continue to absorb liquid. I usually store the broth and orzo separately if I'm planning to keep it longer, then combine them when I reheat. It freezes decently too, but the pasta can get a little soft, so I sometimes leave it out and cook fresh orzo when I'm ready to eat.
Serving Suggestions
I like to serve this with a hunk of crusty bread or a simple green salad dressed with olive oil and lemon. Sometimes I'll toast pita and brush it with garlic butter. If you're feeding a crowd, set out bowls of fresh dill, lemon wedges, and grated cheese so everyone can finish their bowl the way they like.
- Serve with warm sourdough or garlic bread for dipping.
- Pair with a crisp white wine or sparkling water with lemon.
- Top with extra fresh herbs or a drizzle of good olive oil for a restaurant touch.
Save This soup has become my answer to gray days, last-minute dinners, and moments when I need something easy that still feels special. I hope it becomes that for you too.
Recipe FAQs
- → Can I use dried orzo instead of fresh?
Yes, dried orzo works perfectly in this soup. Cook it directly in the broth for 8-10 minutes until tender, stirring occasionally to prevent sticking.
- → What's the avgolemono variation mentioned?
Avgolemono is a traditional 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, velvety texture while keeping the bright lemon flavor.
- → Can I make this ahead?
Yes, prepare the broth and vegetables up to 2 days ahead. Store in an airtight container in the refrigerator. Add cooked chicken and orzo just before serving to maintain the best texture and flavor.
- → How do I make this gluten-free?
Simply substitute the orzo with gluten-free pasta, rice, or quinoa. Use the same cooking time and method. Always verify that your chicken broth is certified gluten-free if that's important for your dietary needs.
- → What's the best way to store leftovers?
Refrigerate in an airtight container for up to 3 days. The soup may thicken slightly as the orzo continues to absorb liquid. Reheat gently on the stovetop with a splash of broth or water to restore the desired consistency.
- → Can I freeze this soup?
Freeze for up to 2 months without the orzo. Cook and cool completely, then store in freezer-safe containers. Add fresh orzo when reheating to prevent mushiness. Thaw overnight in the refrigerator before reheating.