Save My neighbor handed me a container of this soup on a rainy Tuesday, and I ate it standing by the stove, still cold from the walk home. The lemon hit first, bright and clean, followed by the warmth of tender chicken and soft orzo. I didn't even bother with a bowl. By Thursday, I'd made my own pot, doubling the dill and adding an extra squeeze of lemon because I couldn't get that first taste out of my head.
I made this for my sister when she had a cold, and she called it liquid gold. She sat at my kitchen table in two sweaters, cradling the bowl and asking why I'd never made it before. I told her I didn't know, but I've made it a dozen times since. It's become my go-to when someone needs feeding, or when I need to feel like I have my life together, even if it's just for 45 minutes.
Ingredients
- Cooked chicken breast (2 cups, shredded or diced): Rotisserie chicken is your best friend here, or use any leftover roast chicken you have stashed in the fridge.
- Yellow onion (1 medium, finely chopped): The base of almost every good soup, it adds sweetness and depth once it softens in the oil.
- Carrots (2 medium, peeled and diced): They bring a slight sweetness and that classic soup vegetable texture we all crave.
- Celery (2 stalks, diced): Don't skip this, it adds an earthy background note that makes the soup taste complete.
- Garlic (3 cloves, minced): Fresh garlic is non-negotiable, it blooms in the heat and fills your kitchen with the best smell.
- Lemon (1, zested and juiced): This is the star, the reason the soup feels alive instead of just warm.
- Fresh dill (2 tbsp, chopped): It adds a grassy, bright finish that pairs perfectly with lemon, use dried if you must but fresh is worth it.
- Fresh parsley (2 tbsp, chopped, optional): A handful on top makes everything look and taste more vibrant.
- Orzo pasta (3/4 cup): Tiny, rice-shaped pasta that soaks up all the lemony broth and makes each spoonful satisfying.
- Chicken broth (6 cups, low-sodium): The backbone of the soup, low-sodium lets you control the salt and keep it balanced.
- Olive oil (2 tbsp): For sautéing the vegetables and adding a little richness to the base.
- Bay leaf (1): It quietly builds flavor in the background, just don't forget to fish it out before serving.
- Dried thyme (1/2 tsp): A little herbal warmth that plays well with lemon and chicken.
- Salt (3/4 tsp, or to taste): Start with less and build up, especially if your broth isn't low-sodium.
- Black pepper (1/2 tsp, or to taste): Freshly cracked is best, it adds a gentle heat that wakes everything up.
- Parmesan cheese (optional, for serving): A little grated on top adds a salty, nutty finish if you're not keeping it dairy-free.
Instructions
- Start with the vegetables:
- Heat the olive oil in a large pot over medium heat, then add the onion, carrot, and celery. Let them sauté for about 5 minutes, stirring now and then, until they soften and the onion turns translucent.
- Wake up the aromatics:
- Stir in the garlic, thyme, and bay leaf, and cook for just a minute until your kitchen smells like a hug. Don't let the garlic brown or it'll turn bitter.
- Build the broth base:
- Pour in the chicken broth and crank up the heat to bring it to a rolling boil. This is when the soup starts to feel real.
- 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. It should be just tender, with a slight bite left.
- Add the chicken and lemon:
- Stir in the cooked chicken, lemon zest, and lemon juice, then let it all simmer together for 3 to 4 minutes. The chicken heats through and the lemon infuses everything with brightness.
- Finish and season:
- Fish out the bay leaf, then stir in the dill, salt, and pepper. Taste it and adjust, adding more lemon or salt if it needs a little more punch.
- Serve it warm:
- Ladle the soup into bowls and top with fresh parsley and a sprinkle of Parmesan if you like. Serve it hot, preferably with crusty bread on the side.
Save The first time I brought this to a potluck, someone asked if it was from a restaurant. I laughed and said no, just my kitchen on a Wednesday night. But it felt good, like I'd cracked some kind of code. This soup has that effect, it tastes more special than the effort it takes, and people remember it long after the bowl is empty.
How to Store and Reheat
Keep leftovers in an airtight container in the fridge for up to 3 days. The orzo will keep soaking up broth as it sits, so when you reheat it, add a splash of extra broth or water to loosen it back up. Warm it gently on the stove over medium heat, stirring occasionally, until it's heated through. I don't recommend freezing this soup because the orzo gets too soft and mushy when thawed, but if you want to freeze it, cook the orzo fresh when you're ready to eat.
Variations to Try
If you want to go full Greek avgolemono style, beat 2 egg yolks in a bowl and slowly whisk in a ladle of hot broth to temper them, then stir that mixture back 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 during the last few minutes of cooking for extra greens. I've also made this with shredded turkey after Thanksgiving, and it was just as good. You can play with the herbs too, add a little oregano or swap the dill for fresh basil if that's what you have.
What to Serve With It
This soup is a meal on its own, but it loves a side of crusty bread or warm pita for dipping. A simple green salad with olive oil and lemon dressing keeps the theme going without weighing you down. If you're feeding a crowd, set out a little bowl of extra lemon wedges, grated Parmesan, and red pepper flakes so everyone can customize their bowl.
- Crusty sourdough or a baguette, toasted with a little butter.
- A handful of olives and feta on the side for a Mediterranean vibe.
- Sliced cucumbers with a sprinkle of salt and a drizzle of olive oil.
Save This soup has earned a permanent spot in my rotation, the kind of recipe I don't even need to look up anymore. I hope it finds a place in your kitchen too, ready for the days when you need something warm, bright, and easy.
Common Recipe Questions
- → Can I use uncooked chicken instead of pre-cooked?
Yes. Add raw diced chicken breast when you add the broth, and simmer for 12-15 minutes until fully cooked through, then proceed with the orzo.
- → How do I make this soup avgolemono-style?
Beat 2 egg yolks with lemon juice, then slowly whisk in a ladle of hot broth. Remove soup from heat and stir the mixture in gently to create a creamy, silky texture.
- → What's the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding broth if needed. The orzo may absorb liquid over time.
- → Can I make this gluten-free?
Absolutely. Substitute the orzo with an equal amount of rice, millet, or certified gluten-free pasta. Cooking time may vary slightly depending on your choice.
- → What fresh herbs work well in this soup?
Dill is traditional, but fresh parsley, tarragon, or chives also complement the lemon beautifully. Mint adds an unexpected twist if you enjoy Mediterranean flavors.
- → How can I boost the nutritional value?
Add handfuls of fresh spinach, peas, or diced zucchini during the final minutes of cooking. Increasing vegetable volume adds vitamins and fiber without significantly extending prep time.