Lemon Dill Chicken Orzo Soup
Experience the comforting embrace of a classic chicken noodle soup reimagined with a bright, Mediterranean twist. This Lemon Dill Chicken Orzo Soup is a vibrant, heartwarming dish featuring tender shredded chicken, delicate orzo pasta, and a luminous broth infused with the zesty freshness of lemon and the aromatic whispers of fresh dill. It's a perfect meal for a cozy evening, simple enough for weeknights yet elegant enough to impress.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Bursting with bright, fresh flavors from lemon and dill, offering a delightful twist on classic chicken soup.
- Ready in under an hour, making it an ideal choice for busy weeknight dinners.
- Packed with lean protein from chicken and nourishing vegetables for a wholesome meal.
- The delicate orzo pasta adds a wonderful texture that's satisfying without being heavy.
- A comforting and restorative bowl, perfect for any season, especially cooler evenings.
Ingredients
- 15 ml olive oil (1 tablespoon)
- 1 small onion (approx. 100 g), finely chopped
- 2 medium carrots (approx. 120 g), peeled and diced
- 2 celery stalks (approx. 80 g), diced
- 2 cloves garlic, minced (approx. 10 g)
- 1.4 liters low-sodium chicken broth (6 cups)
- 100 grams dry orzo pasta (½ cup)
- 300 grams cooked shredded chicken breast (2 cups)
- Zest and juice of 1 medium lemon (approx. 60 ml juice, 5 g zest)
- 30 ml fresh dill, finely chopped (2 tablespoons)
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a large, heavy-bottomed pot or Dutch oven, carefully heat the olive oil over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Sauté the aromatic vegetables for approximately 5 minutes, stirring occasionally, until they begin to soften and become translucent, releasing their sweet fragrances.
- Introduce the minced garlic to the pot, stirring it in with the softened vegetables. Continue to cook for just 1 minute more, being careful not to brown the garlic, as this will prevent it from becoming bitter and allows its full aroma to develop into the base of the soup.
- Pour in the low-sodium chicken broth, bringing the mixture to a rolling boil over medium-high heat. Once boiling, stir in the dry orzo pasta. Reduce the heat to medium-low and allow the orzo to cook until it is tender yet still has a slight bite (al dente), which typically takes about 8–10 minutes, depending on the pasta brand.
- Once the orzo is cooked, gently fold in the cooked shredded chicken breast, the fresh lemon juice, the delicate lemon zest, and the finely chopped fresh dill. Stir well to combine all the ingredients and allow the flavors to meld.
- Allow the soup to gently simmer for an additional 3–5 minutes. This crucial step ensures that the new ingredients are thoroughly heated through and that the vibrant flavors of lemon and dill fully infuse into the broth. Taste and adjust seasoning with sea salt and freshly ground black pepper as needed before serving hot.
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Lemon zester/grater
- Ladle
Essential Success Tips
- Use good quality chicken broth as it forms the base of the soup's flavor. Low-sodium broth allows you to control the saltiness.
- Do not overcook the orzo; it should be al dente to avoid becoming mushy in the soup. It will continue to absorb liquid slightly even after cooking.
- Always add fresh dill and lemon juice/zest at the end of cooking to preserve their bright, delicate flavors. Heat diminishes their vibrancy.
- Taste and season incrementally. Start with a little salt and pepper, then add more as needed after the flavors have melded during the final simmer.
- For extra richness, consider browning the chicken breast before shredding it and adding it back to the soup.
Professional Cooking Secrets
- To enhance the umami depth, lightly toast the dry orzo in a dry pan for 2-3 minutes before adding it to the broth. This slight toasting brings out a nuttier flavor and prevents the pasta from becoming too starchy.
- For a silky-smooth finish, consider tempering an egg yolk with a ladleful of hot broth, then slowly stirring it into the finished soup off the heat. This technique, similar to avgolemono, adds a luxurious body without making the soup thick.
- Maximize lemon flavor by gently pressing the zest into the dill with the back of a spoon before adding to the soup; this releases more essential oils and aroma.
Notes
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The orzo may absorb more liquid upon standing; you can add a splash more broth when reheating.
- Variations: For added greens, stir in a handful of fresh spinach or chopped kale during the last few minutes of simmering. A touch of Greek yogurt or crème fraîche can also be swirled in for creaminess just before serving.
- Chicken Preparation: If starting with raw chicken, poach two chicken breasts in lightly salted water or broth until cooked through, then shred.
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can easily make this soup vegetarian by substituting vegetable broth for chicken broth and omitting the shredded chicken. You could add cannellini beans or chickpeas for protein, or extra vegetables like zucchini or green beans.
What can I use if I don't have fresh dill?
While fresh dill is highly recommended for its vibrant flavor, you can use dried dill in a pinch. Use about 1 teaspoon of dried dill for every 1 tablespoon of fresh dill called for, and add it with the broth so it has time to rehydrate and release its flavor.
Why did my orzo pasta become mushy?
Orzo can become mushy if it's overcooked or if it sits in the hot broth for too long after cooking. To prevent this, cook the orzo only until al dente, and ideally, serve the soup soon after preparation. If making ahead, you might cook the orzo separately and add it to individual bowls before serving the hot broth.
Nutrition Facts (Per Serving)
Calories: 380, Protein: 32g, Fat: 15g, Carbs: 30g (per serving, estimated)
Allergy Information
Contains gluten (from orzo) and may contain poultry. For a gluten-free version, use a gluten-free pasta substitute or increase vegetables instead of pasta. Dairy-free as written.
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