Save to Pinterest My neighbor showed up one rainy Tuesday with a container of this soup, still warm from her stove. She didn't say much, just handed it over with a small smile because she knew I'd been stuck inside with a cold. That first spoonful, bright with lemon and flecked with dill, tasted like someone actually cared. I've been making it ever since, tweaking her recipe until it became my own weeknight rescue.
I made this for my sister after she had her second baby, doubling the batch so she could freeze half. She texted me two weeks later asking for the recipe because her husband kept asking when that lemon chicken soup was coming back. It's become my go to whenever someone needs a meal that feels like a warm hug without being heavy.
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Ingredients
- Cooked chicken breast: Rotisserie chicken is my shortcut here, the meat is already juicy and seasoned, and you can shred it in two minutes flat.
- Yellow onion: The base of almost every good soup, it gets sweet and soft as it cooks down with the carrots and celery.
- Carrots: I dice them small so they cook evenly and add a subtle sweetness that balances the lemon.
- Celery stalks: They bring a fresh, slightly bitter note that keeps the soup from tasting one dimensional.
- Garlic cloves: Three cloves might sound like a lot, but they mellow beautifully in the broth and add depth without overpowering.
- Lemon: Both the zest and juice are essential, the zest gives you aromatic oil and the juice brings the brightness.
- Fresh dill: This is what makes the soup sing, dried works in a pinch but fresh dill has a grassy, tangy flavor that's worth the extra trip to the store.
- Fresh parsley: I use this mostly for color and a little freshness on top, but it's optional if you don't have it.
- Orzo pasta: These tiny rice shaped noodles cook right in the broth and soak up all that lemony goodness.
- Chicken broth: Low sodium is key because you want to control the salt level yourself, especially once the orzo releases its starch.
- Olive oil: Just enough to sauté the vegetables and build flavor from the start.
- Bay leaf: It adds a subtle herbal background note, just remember to fish it out before serving.
- Dried thyme: A little thyme goes a long way, it adds warmth without competing with the lemon.
- Salt and black pepper: Taste as you go, the soup needs a generous hand with salt to really come alive.
- Parmesan cheese: Totally optional, but a little grated cheese on top adds a salty, nutty finish that some people love.
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Instructions
- Start with the vegetables:
- Heat your olive oil in a large pot over medium heat until it shimmers, then add the onion, carrot, and celery. Stir them around for about five minutes until they soften and the onion turns translucent, this builds the flavor foundation for everything else.
- Add the aromatics:
- Toss in the garlic, thyme, and bay leaf, stirring constantly for about a minute until your kitchen smells amazing. Don't let the garlic brown or it'll turn bitter.
- Pour in the broth:
- Add all six cups of chicken broth and crank the heat up to bring it to a rolling boil. This is when the soup starts to feel real.
- Cook the orzo:
- Stir in the orzo and let it simmer for eight to ten minutes, stirring every so often so it doesn't stick to the bottom. The orzo should be just tender, not mushy.
- Add chicken and lemon:
- Stir in your cooked chicken, lemon zest, and lemon juice, then let everything simmer together for three to four minutes. The chicken just needs to heat through and soak up some of that bright lemon flavor.
- Finish and season:
- Pull out the bay leaf, then stir in the dill, salt, and pepper. Taste it and adjust, you might want more lemon or salt depending on your broth and your mood.
- Serve it up:
- Ladle the soup into bowls and sprinkle with parsley and a little Parmesan if you like. Serve it hot with crusty bread on the side.
Save to Pinterest I brought this soup to a potluck once, worried it was too simple compared to everyone else's fancy casseroles. Three people asked for the recipe before the night was over. Sometimes the simplest things are what people remember, especially when they taste like care and a little bit of sunshine.
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How to Make It Even Heartier
If you want to stretch this soup further or make it more filling, stir in a couple handfuls of fresh spinach or frozen peas during the last few minutes of cooking. They'll wilt right into the broth and add color and nutrition without changing the flavor. I've also added white beans before, which makes it almost like a meal prep dream because it keeps you full for hours.
The Avgolemono Twist
If you want to go full Greek style, whisk two egg yolks in a small bowl and slowly add a ladle of hot broth while whisking constantly to temper them. Then stir that mixture back into the soup off the heat, and it'll turn silky and rich with a gorgeous velvety texture. Just don't let it boil after adding the eggs or they'll scramble, I learned that the hard way.
Storage and Reheating
This soup keeps in the fridge for up to four days in an airtight container, though the orzo will swell up and drink more broth as it sits. When you reheat it, add a quarter cup of water or broth and warm it gently on the stove, stirring occasionally. I don't recommend freezing it because the orzo gets mushy, but the flavors stay bright even after a few days in the fridge.
- Let the soup cool completely before storing to keep it fresh longer.
- Reheat individual portions in the microwave for a quick lunch.
- Freeze the chicken and broth base without the orzo, then cook the pasta fresh when you're ready to eat.
Save to Pinterest This soup has gotten me through cold nights, busy weeks, and days when I just needed something gentle and good. I hope it does the same for you.
Ask About This Recipe
- → Can I use uncooked chicken instead of pre-cooked?
Yes. Dice raw chicken breast and add it in step 3 when you pour in the broth. Increase the simmering time to 15-20 minutes until the chicken cooks through before adding the orzo.
- → What's the difference between this and avgolemono?
Traditional Greek avgolemono incorporates egg yolks beaten with lemon juice, whisked into hot broth off heat to create a silky, creamy texture. This version keeps it simple and broth-based, but you can use the notes to add that variation if desired.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over medium heat, adding a splash of broth or water if needed. The orzo will absorb liquid as it sits, so adjust consistency when reheating.
- → Can I make this gluten-free?
Absolutely. Substitute the orzo pasta with rice, quinoa, or a gluten-free pasta alternative. Cook times may vary slightly depending on your choice, so follow package directions and adjust accordingly.
- → What vegetables can I add or substitute?
Spinach, peas, zucchini, or kale work wonderfully. Add heartier vegetables like spinach in the final minutes to preserve their texture. This is a forgiving soup that welcomes seasonal produce to boost nutrition and flavor.
- → Why is lemon juice added at the end?
Adding lemon near the end preserves its bright, fresh flavor. Cooking lemon for extended periods can mute its acidity. Tasting and adjusting at the end ensures you achieve the perfect balance of citrus brightness without it fading away.
