Save The sound of orzo hitting boiling broth always takes me straight back to a rainy Wednesday when I had leftover rotisserie chicken and a lemon rolling around in the crisper. I wasn't planning anything fancy, just something warm that would fill the kitchen with steam and make the gray afternoon feel smaller. What came together in that pot turned into one of those accidental wins you end up making on repeat. The brightness of lemon cut through the richness of the broth in a way that felt both comforting and alive. I've been hooked ever since.
I made this for my sister after she had a cold that wouldn't quit, and she texted me three days later asking for the recipe. She said it was the first thing that made her feel human again. There's something about the way the dill and lemon work together that feels restorative, like the soup knows exactly what you need. I've served it to friends on chilly nights, to myself after long days, and it never fails to reset the mood in the room.
Ingredients
- Cooked chicken breast: Rotisserie chicken is your best friend here, saving time and adding a subtle roasted flavor that makes the soup taste like it simmered all day.
- Yellow onion: The base of almost every good soup, it adds sweetness and depth once it softens in the olive oil.
- Carrots: They bring a hint of natural sweetness and a pop of color that makes the soup feel wholesome and complete.
- Celery: Don't skip this, it adds an earthy backbone that balances the brightness of the lemon.
- Garlic: Three cloves might seem like a lot, but they mellow beautifully and add warmth without overpowering the citrus.
- Lemon: Both zest and juice are essential, the zest gives you aromatic oils and the juice brings that signature tang.
- Fresh dill: This is the secret weapon, it ties everything together with a fresh, slightly grassy note that feels distinctly Mediterranean.
- Orzo pasta: These little rice-shaped noodles cook right in the broth and soak up flavor like tiny sponges.
- Chicken broth: Use low-sodium so you control the salt, and if you have homemade, even better.
- Olive oil: A good quality olive oil at the start builds a rich foundation for everything that follows.
- Bay leaf and thyme: These add subtle herbal layers that make the soup taste more complex than the effort required.
- Parsley and Parmesan: Optional, but a sprinkle of each at the end makes it feel special and restaurant-worthy.
Instructions
- Soften the vegetables:
- Heat the olive oil in your largest pot and toss in the onion, carrot, and celery, letting them sweat and soften for about five minutes until the onion turns translucent. This step builds the flavor foundation, so don't rush it.
- Bloom the aromatics:
- Stir in the garlic, thyme, and bay leaf, cooking just until you can smell that garlicky warmth rising from the pot. It only takes a minute, but it makes all the difference.
- Build the broth:
- Pour in the chicken broth and crank up the heat to bring it to a rolling boil. The kitchen will start to smell like something good is happening.
- Cook the orzo:
- Add the orzo and let it simmer for 8 to 10 minutes, stirring now and then so it doesn't stick to the bottom. You want it just tender, with a tiny bit of bite left.
- Add the chicken and lemon:
- Stir in the cooked chicken, lemon zest, and lemon juice, letting everything heat through for a few minutes. The soup will brighten up instantly, and you'll know you're almost there.
- Finish and season:
- Fish out the bay leaf, then stir in the dill, salt, and pepper, tasting as you go. Adjust the lemon juice if you want more zing, the salt if it needs depth.
- Serve it up:
- Ladle the soup into bowls, top with a sprinkle of parsley and Parmesan if you're feeling fancy, and serve it piping hot. It's best enjoyed with crusty bread for dipping.
Save There was an evening last spring when I made a double batch of this soup and brought half to a neighbor who'd just had surgery. She called me the next day to say it was the first meal that actually tasted like something since she'd been home. That's when I realized this soup isn't just food, it's the kind of thing you make when you want to tell someone you care without saying much at all.
What to Do with Leftovers
The orzo will keep soaking up liquid as the soup sits, so if you're storing leftovers, you might want to add a splash of broth or water when you reheat it. I actually love the thicker texture the next day, it feels more like a stew and clings to the spoon in the best way. Store it in an airtight container in the fridge for up to three days, and it reheats beautifully on the stovetop over low heat.
Make It Your Own
If you want to go full Greek avgolemono style, whisk two 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. I've also made this with leftover turkey after Thanksgiving, and it worked like a charm.
Serving Suggestions
This soup shines on its own, but it loves company. Serve it with warm pita bread, a simple side salad with olive oil and red wine vinegar, or even a chunk of crusty sourdough for dipping. A glass of crisp white wine wouldn't hurt either, especially if you're pretending it's a weeknight dinner party.
- Pair it with a Greek salad for a full Mediterranean meal.
- Serve alongside garlic bread or focaccia to soak up every last drop.
- Top with a dollop of Greek yogurt for extra creaminess and tang.
Save This soup has a way of turning an ordinary night into something worth sitting down for. I hope it becomes one of those recipes you reach for when you need a little warmth and a lot of flavor without any fuss.
Recipe FAQs
- → Can I use raw chicken instead of pre-cooked?
Yes. Cut raw chicken breast into bite-sized pieces and add directly to the broth in step 3. Extend simmering time to 15-18 minutes until chicken is cooked through, then proceed with orzo.
- → How do I make this gluten-free?
Simply substitute the orzo pasta with an equal amount of white rice or gluten-free pasta. Cook rice for 12-15 minutes, or follow package directions for gluten-free pasta alternatives.
- → What's the avgolemono variation mentioned?
Beat 2 egg yolks and slowly whisk in a ladle of hot broth to temper them. Remove soup from heat, then stir this mixture back into the pot for a silky, creamy texture without dairy.
- → How should I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently over medium heat, adding extra broth if needed. Store cooked orzo separately if meal-prepping to prevent it from absorbing all liquid.
- → Can I freeze this soup?
Yes, freeze for up to 2 months in freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop. Add fresh dill and lemon juice after reheating for best flavor.
- → What pairs well with this soup?
Serve alongside crusty bread, garlic toast, or a simple green salad. Fresh herbs like dill and parsley complement the bright lemon flavors beautifully.