Save The smell of lemon hitting hot chicken broth always takes me straight back to a rainy Wednesday when I had nothing but leftovers and a craving for something warm. I tossed together what was in the fridge, and halfway through I realized I was making something my neighbor used to bring over in a thermos. It wasn't fancy, but it filled the kitchen with steam and made the whole apartment feel less gray. That soup became my go-to whenever I needed comfort without the fuss. Now I keep orzo in the pantry just in case.
I made this for a friend who was getting over a cold, and she said it was the first thing that actually tasted like something in days. She sat at my kitchen table with the bowl cradled in both hands, and we didn't talk much, just listened to the rain outside. I added extra dill that day because I had a bunch wilting in the crisper, and it turned out to be the best version I'd made. Sometimes the best cooking happens when you're just trying to use things up.
Ingredients
- 2 cups cooked chicken breast, shredded or diced: Rotisserie chicken is your best shortcut here, and the slightly seasoned skin adds a little extra flavor if you leave some on.
- 1 medium yellow onion, finely chopped: A fine chop matters because you want it to melt into the broth, not sit in chunks on your spoon.
- 2 medium carrots, peeled and diced: Cut them small and even so they cook through at the same time as the celery.
- 2 celery stalks, diced: Don't skip this, it gives the soup that classic comforting base you didn't know you needed.
- 3 cloves garlic, minced: Fresh garlic makes a difference here, the jarred stuff just doesn't bloom the same way in hot oil.
- 1 lemon, zested and juiced: Zest it first before you cut it open, and save a little juice to adjust at the end because lemon fades as it sits.
- 2 tbsp fresh dill, chopped: Fresh dill is worth it, but if you only have dried, add it earlier so it has time to wake up in the broth.
- 2 tbsp fresh parsley, chopped: This is mostly for color and a little freshness right before serving.
- 3/4 cup orzo pasta: It cooks fast and swells up, so don't add more or your soup will turn into pasta with a little broth.
- 6 cups low-sodium chicken broth: Low sodium lets you control the salt, especially if you're using rotisserie chicken that's already seasoned.
- 2 tbsp olive oil: Just enough to soften the vegetables without making the soup feel heavy.
- 1 bay leaf: It adds a quiet depth you won't notice until you forget it one time.
- 1/2 tsp dried thyme: A little thyme goes a long way, it should whisper not shout.
- 3/4 tsp salt and 1/2 tsp black pepper: Start with less, you can always add more after the orzo and chicken go in.
- Grated Parmesan cheese: Optional but highly recommended if you want a little savory richness on top.
Instructions
- Soften the vegetables:
- Heat olive oil in a large pot over medium heat and add the onion, carrot, and celery. Stir them around for about 5 minutes until they start to smell sweet and the onion turns translucent.
- Bloom the aromatics:
- Toss in the garlic, thyme, and bay leaf, and let them cook for just a minute until the garlic smells toasty. Don't let it brown or it'll taste bitter.
- Build the broth base:
- Pour in all the chicken broth and crank the heat up to bring it to a boil. You'll see little bubbles breaking the surface, that's when you're ready for the orzo.
- 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. It should be tender but still have a little bite.
- Add the chicken and lemon:
- Stir in the cooked chicken, lemon zest, and lemon juice, and let everything heat through for 3 to 4 minutes. The kitchen will smell bright and warm at this point.
- Finish and season:
- Fish out the bay leaf and stir in the dill, salt, and pepper. Taste it and add more lemon or salt if it needs it, everyone's lemon is a little different.
- Serve hot:
- Ladle the soup into bowls and top with parsley and a little Parmesan if you want. Serve it right away while it's steaming.
Save One night I made this and forgot to buy dill, so I used a handful of torn basil instead and it was surprisingly good in a completely different way. My husband said it tasted like summer even though it was freezing outside. That's when I realized this soup is just a template, and you can bend it however your pantry or your mood suggests.
Making It Your Own
If you want to go full Greek avgolemono style, whisk two egg yolks with a ladle of hot broth in a small bowl, then stir it into the soup off the heat. It makes the broth creamy and rich without any cream, but you have to temper the eggs slowly or they'll scramble. I do this when I want the soup to feel a little fancier, like when someone's coming over and I want them to think I tried harder than I did.
Swaps and Substitutions
You can swap the orzo for rice if you need it gluten-free, just use about half a cup of uncooked rice and give it a little more time to cook. I've also thrown in a handful of spinach or frozen peas in the last few minutes when I felt like I needed more green on the spoon. Leftover turkey works just as well as chicken, and I've even used shredded thighs when I had them instead of breast.
Storage and Reheating
This soup keeps in the fridge for up to four days, but like I said, the orzo will drink up the broth as it sits. When you reheat it, add a splash of water or broth to loosen it back up, and taste it again because the lemon will have faded. I usually freeze individual portions without the orzo and cook fresh pasta when I'm ready to eat it.
- Let the soup cool completely before transferring it to airtight containers.
- Freeze for up to three months, but add the lemon and dill after reheating for the best flavor.
- Reheat gently on the stove, not in the microwave, so the chicken doesn't get rubbery.
Save This soup has pulled me out of more dinner ruts than I can count, and I hope it does the same for you. Keep a lemon around and you'll always have a way to make leftovers feel like something worth sitting down for.
Kitchen Help
- → Can I use fresh or frozen chicken?
Yes, both work well. Use pre-cooked rotisserie chicken for convenience, or poach fresh chicken breasts in the broth for 12-15 minutes before shredding. Frozen chicken should be thawed and cooked before adding to the soup.
- → What can I substitute for orzo?
Rice, small pasta shapes like ditalini, or even quinoa work beautifully. For gluten-free options, use gluten-free pasta or rice. Cook the grain according to package directions to achieve the desired tenderness.
- → How do I make this soup more filling?
Add leafy greens like spinach or kale in the final minutes, or stir in frozen peas and corn. You can also increase the chicken portion or add white beans for extra protein and heartiness.
- → Can I prepare this soup ahead of time?
Absolutely. Store it in the refrigerator for up to 4 days in an airtight container. The flavors actually deepen overnight. Reheat gently on the stovetop, adding extra broth if needed. Freeze for up to 3 months in freezer-safe containers.
- → What does the avgolemono variation add?
This Greek technique creates a creamy, silky texture without dairy. Whisk egg yolks, temper them with hot broth, then stir into the soup off heat for a luxurious result that transforms the dish entirely.
- → How do I adjust the lemon flavor?
Start with the suggested amount and taste as you go. Add more lemon juice for brightness, or zest for subtle flavor without extra liquid. Fresh lemon is essential—bottled juice lacks complexity and aroma.