Lemon-Dill Orzo Chicken Soup

Lemon-Dill Orzo Chicken Soup brings together tender shredded chicken, little golden pieces of pasta, and fresh vegetables in a bright, comforting broth. Toasting the orzo in olive oil gives it a lovely nutty flavor before it simmers, making this familiar chicken soup taste a little more special.

Carrots, celery, and onion soften in the pot, while garlic and thyme add plenty of savory warmth. Baby spinach goes in near the end, keeping its beautiful green color. A squeeze of fresh lemon and a handful of dill finish everything with a light, fresh flavor that balances the rich chicken broth.

It’s a wonderful soup for chilly evenings, easy family lunches, or enjoying over the next few days. Serve it with crusty bread, or enjoy a generous bowl on its own. Every spoonful has a little chicken, tender orzo, and plenty of vegetables.

Recipe Yield: 6 servings

INGREDIENTS

1 lb boneless, skinless chicken breasts
3/4 cup dry orzo pasta
7 cups low-sodium chicken broth
2 cups fresh baby spinach
2 tbsp olive oil, divided
1 medium yellow onion, finely diced
2 medium carrots, diced
2 celery ribs, diced
3 garlic cloves, minced
1 tsp dried thyme
1 bay leaf
3/4 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper
3 tbsp fresh lemon juice
1 tsp finely grated lemon zest
3 tbsp finely chopped fresh dill

INSTRUCTIONS

1. Prepare the vegetables:
Dice the onion, carrots, and celery into small, even pieces. Then mince the garlic and set everything aside.

2. Toast the orzo:
Heat 1 tbsp olive oil in a large Dutch oven over medium heat. Add the dry orzo and stir frequently for 3–4 minutes until lightly golden and fragrant. Transfer to a bowl.

3. Soften the vegetables:
Add the remaining 1 tbsp olive oil to the pot, followed by the onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.

4. Add the aromatics:
Stir in the minced garlic and dried thyme. Cook for 30 seconds until fragrant.

5. Prepare the broth:
Pour in the chicken broth, scraping up any toasted bits from the bottom of the pot. Then add the bay leaf, kosher salt, and black pepper.

6. Cook the chicken:
Add the chicken breasts and bring the broth to a gentle simmer. Cook partially covered for 15–20 minutes, or longer if needed, until the thickest part of the chicken reaches 165°F.

7. Shred the chicken:
Transfer the cooked chicken to a plate and shred it into bite-sized pieces using two forks.

8. Simmer the orzo:
Return the broth to a gentle simmer and add the toasted orzo. Cook uncovered for 8–11 minutes, stirring occasionally, until the pasta is just tender.

9. Add the spinach:
Return the shredded chicken to the pot and stir in the baby spinach. Cook for 1–2 minutes until the chicken is heated through and the spinach wilts.

10. Finish with lemon and dill:
Remove the bay leaf and turn off the heat. Stir in the lemon juice, lemon zest, and fresh dill. Taste, adjust the salt if needed, and serve warm.

Helpful Tips to Perfect This Recipe

• Toast the orzo until lightly golden: Stir the dry pasta frequently as it cooks in olive oil. Gentle toasting develops a delicate, nutty flavor without making the orzo dark or bitter.
• Keep the chicken tender: Maintain a gentle simmer instead of a rapid boil. Remove the chicken as soon as its thickest part reaches 165°F, then shred it before returning it to the soup.
• Add lemon and dill at the end: Stir in the fresh lemon juice, zest, and dill after turning off the heat. This preserves their bright flavors without overpowering the savory chicken broth.
• Adjust leftovers with extra broth: Orzo continues absorbing liquid as the soup rests. When reheating, add a splash of chicken broth or water until the soup reaches your preferred consistency.