Chicken Lemon Orzo Soup

There was a Tuesday last winter when I had a fridge full of leftovers and a craving for something that tasted like sunshine. I pulled out a half lemon, some cooked chicken, and a box of orzo I'd forgotten about. What started as scraps turned into a pot of soup so bright and satisfying that I made it three more times that month. The lemon cut through the cold like nothing else, and the orzo gave it just enough body to feel like a real meal. I've been hooked ever since.

I made this for my neighbor after she had surgery, and she called me the next morning to ask for the recipe. She said it was the first thing that actually made her feel hungry again. That's when I realized this soup has a quiet kind of magic. It's gentle but flavorful, filling but not heavy. It doesn't shout, it just wraps around you and makes everything feel a little more manageable.

Ingredients

• Cooked chicken breast: Leftover rotisserie chicken is your best friend here, it saves time and adds a little extra flavor from the seasoning.
• Yellow onion: The base of almost every good soup, it sweetens as it cooks and gives the broth depth.
• Carrots and celery: These two are the backbone of the soup, adding sweetness and a slight earthiness that balances the lemon.
• Garlic: Three cloves might seem like a lot, but they mellow out beautifully and add warmth.
• Lemon: Both the zest and juice are essential, the zest brings fragrance and the juice brings that signature brightness.
• Fresh dill: This is what makes the soup taste Mediterranean, dried works in a pinch but fresh is worth it.
• Orzo pasta: Tiny, rice shaped pasta that soaks up the broth and makes every spoonful satisfying.
• Chicken broth: Use low sodium so you can control the salt, homemade or boxed both work well.
• Olive oil: A good quality oil adds richness right from the start.
• Bay leaf and thyme: These herbs simmer quietly in the background and add a subtle herbal note.
• Salt and pepper: Taste as you go, the lemon can make the soup taste less salty than it is.
• Parmesan cheese (optional): A little grated on top adds a salty, nutty finish that's hard to resist.

Instructions

Start with the vegetables:

Heat the olive oil in a large pot over medium heat and toss in the onion, carrot, and celery. Let them cook for about 5 minutes, stirring now and then, until they soften and the onion turns translucent.

Wake up the aromatics:

Add the garlic, thyme, and bay leaf, stirring constantly for about a minute until your kitchen smells incredible. Don't let the garlic brown or it will turn bitter.

Build the broth:

Pour in the chicken broth and turn the heat up to bring it to a boil. The vegetables will release their flavor into the liquid as it heats.

Cook the orzo:

Add the orzo and reduce the heat to a simmer, stirring occasionally so it doesn't stick to the bottom. It should take 8 to 10 minutes to become tender but not mushy.

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. This is when the soup comes alive.

Finish and season:

Fish out the bay leaf, then stir in the dill, salt, and pepper. Taste and adjust, you might want more lemon or a pinch more salt depending on your broth.

Serve it up:

Ladle the soup into bowls and top with fresh parsley and a sprinkle of Parmesan if you like. Serve it hot with crusty bread on the side.

Save to Pinterest

One rainy Saturday, I made a double batch of this soup and froze half in individual containers. A few weeks later, when I was too tired to think about dinner, I pulled one out and heated it up. It tasted just as good as the day I made it, maybe even better. That's when this soup earned a permanent spot in my meal prep rotation.

Making It Your Own

This soup is forgiving and adaptable, which is part of why I love it. 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. You can 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 color and nutrition. I've even made it with leftover turkey after Thanksgiving, and it was just as delicious.

Storage and Reheating

The soup keeps well in the fridge for up to four days in an airtight container. When you reheat it, you might need to add a splash of broth or water because the orzo continues to absorb liquid as it sits. I usually reheat it gently on the stove over medium low heat, stirring occasionally, but the microwave works too. If you freeze it, leave out the orzo and cook it fresh when you're ready to eat, otherwise it can get mushy.

Serving Suggestions

This soup is a meal on its own, but it pairs beautifully with a simple green salad, warm pita bread, or a slice of crusty sourdough. I like to serve it with a little dish of olive oil and za'atar for dipping. If you're feeding a crowd, set out bowls of fresh herbs, lemon wedges, and grated cheese so everyone can customize their bowl. It's the kind of soup that makes people feel taken care of.

• Serve with a side of garlic bread or focaccia for dipping.
• Pair with a crisp white wine like Sauvignon Blanc if you're feeling fancy.
• Top with extra dill and a drizzle of good olive oil for a restaurant style finish.

Save to Pinterest

This soup has become my go to whenever I need something that feels like a hug in a bowl. I hope it does the same for you.

Recipe FAQs

→ Can I use raw chicken instead of cooked?

Yes. Add diced raw chicken breast directly to the broth after sautéing aromatics and let it simmer for 12-15 minutes until cooked through, then proceed with the orzo.

→ How do I make this soup creamier?

Try the avgolemono variation: whisk 2 egg yolks with a splash of lemon juice, slowly add a ladle of hot broth while whisking, then stir the mixture back into the soup off heat for a silky, enriched finish.

→ What can I substitute for orzo pasta?

Rice, farro, or small pasta shapes work well. For gluten-free, use rice or certified gluten-free pasta. Cook times may vary slightly depending on the grain chosen.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The orzo may absorb more broth when stored, so add extra broth or water when reheating if desired.

→ Is this soup dairy-free?

Yes, the base soup is completely dairy-free. The optional Parmesan cheese garnish is the only dairy component, making it easy to keep dairy-free by omitting it.