Save The kitchen window was fogged with steam when I finally nailed this soup on a drizzly Tuesday night. I'd been chasing a version that wasn't too heavy but still felt like a real meal, something that could warm you up without weighing you down. The breakthrough came when I stopped overthinking it and let the lemon do its job at the very end, brightening everything in one sharp, sunny hit. Now it's the soup I make when I need something fast, light, and oddly reassuring.
I brought a big pot of this to a friend recovering from a cold, and she texted me later that night asking for the recipe. She said it was exactly what she needed, something clean and bright that didn't sit like a brick. That's when I realized this soup has a kind of quiet magic, it feels nourishing without trying too hard. It's become my go to whenever someone needs a little comfort that doesn't announce itself.
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 foundation of sweetness in the broth, make sure to chop it fine so it melts into the background.
- Carrots: They add a gentle sweetness and a pop of color, dice them small so they cook evenly with the celery.
- Celery: It brings a subtle earthiness that balances the brightness of the lemon later on.
- Garlic: Three cloves might seem modest, but they bloom beautifully in the hot oil and perfume the whole pot.
- Lemon: Both the zest and juice are essential, the zest goes in with the chicken for warmth, the juice at the end for that wake up call.
- Fresh dill: This is not optional in my book, it ties the whole soup together with a soft herbal note that feels Mediterranean and homey.
- Orzo pasta: Tiny, rice shaped, and perfect for spooning, it soaks up the broth and makes every bite satisfying.
- Chicken broth: Low sodium gives you control over the seasoning, and good broth is half the battle in a soup this simple.
- Olive oil: A couple tablespoons to start the aromatics, it adds a silky richness without any heaviness.
- Bay leaf and thyme: Quiet, classic soup herbs that build depth in the background.
- Salt and pepper: Always taste before serving, the lemon can change how much salt you need.
Instructions
- Start with the aromatics:
- Heat the olive oil in your largest pot and toss in the onion, carrot, and celery. Let them sizzle gently for about 5 minutes, stirring now and then, until they soften and start to smell sweet.
- Bloom the garlic and herbs:
- Add the garlic, thyme, and bay leaf, stirring constantly for just a minute until the garlic turns fragrant and golden. This step is quick but it makes all the difference.
- Build the broth:
- Pour in all the chicken broth and crank the heat up to bring it to a rolling boil. You'll see the vegetables start to dance around in the bubbling liquid.
- Cook the orzo:
- Add the orzo and lower the heat to a steady simmer, stirring occasionally so it doesn't stick to the bottom. It should be tender but still have a little bite after 8 to 10 minutes.
- Add the chicken and lemon:
- Stir in the cooked chicken, lemon zest, and lemon juice. Let everything warm through for 3 to 4 minutes, just long enough for the flavors to marry.
- Finish and season:
- Fish out the bay leaf, then stir in the dill, salt, and pepper. Taste it 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 scatter parsley on top if you have it. A little grated Parmesan is lovely if you're not keeping it dairy free.
Save One night I made this for my mom after a long day, and she sat at the table with her bowl and said it reminded her of something her grandmother used to make, but lighter. I hadn't been aiming for nostalgia, but somehow the lemon and dill unlocked something warm and familiar. That's the thing about simple soups, they find their way into the cracks of memory you didn't know were there.
Making 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 pot off the heat for a silky, creamy finish without any cream. You can swap the orzo for rice if you need it gluten free, just adjust the cooking time. I've also thrown in a handful of spinach or frozen peas at the end for extra color and nutrition, and it works beautifully without changing the soul of the soup.
Storage and Reheating
This soup keeps well in the fridge for up to three days, though the orzo will continue to absorb liquid as it sits. If it thickens too much, just add a splash of broth or water when you reheat it on the stove. I don't recommend freezing it with the orzo already in there, but you can freeze the broth and chicken separately, then cook fresh orzo when you're ready to serve.
Serving Suggestions
I like to serve this with crusty bread or a simple green salad dressed with olive oil and more lemon. It's light enough that you don't need much alongside it, but it also holds its own as a full meal. On nights when I want a little extra richness, I'll drizzle a bit of good olive oil over each bowl right before serving.
- Pair it with warm pita or a baguette for dipping into the lemony broth.
- Serve it with a crisp white wine like Sauvignon Blanc or a sparkling water with lemon.
- Leftovers make an excellent next day lunch, the flavors deepen and meld overnight.
Save This soup has earned its place in my regular rotation because it never disappoints and always feels like a small act of kindness, whether I'm making it for myself or someone else. I hope it brings a little light to your table too.
Recipe Questions & Answers
- → Can I use uncooked chicken instead of pre-cooked?
Yes. Cut boneless, skinless chicken breasts into bite-sized pieces and add them to the broth after step 3. Simmer for 12-15 minutes until cooked through before adding the orzo.
- → What makes this soup taste bright and fresh?
The combination of fresh lemon zest and juice, along with fresh dill, creates the bright flavor profile. Add both toward the end of cooking to preserve their vibrant taste and aroma.
- → How do I make this dairy-free?
Simply omit the optional Parmesan cheese garnish. The soup itself contains no dairy products and remains completely dairy-free.
- → What is the avgolemono variation mentioned?
Avgolemono is a Greek-style preparation where egg yolks are tempered with hot broth, then stirred into the soup off heat for a creamy, luxurious texture without cream.
- → Can I make this gluten-free?
Absolutely. Replace the orzo pasta with an equal amount of rice, quinoa, or gluten-free pasta. Cooking times may vary slightly depending on your substitute.
- → How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth if needed. The soup can also be frozen for up to 2 months.