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Fresh Lemon Chicken Orzo Soup Recipe Easy Homemade Dill Flavor

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A bright and comforting lemon chicken orzo soup with fresh dill, perfect for quick, wholesome meals that feel like a hug in a bowl.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound / 450 g), trimmed and cut into bite-sized pieces
  • 3/4 cup orzo pasta (about 100 g)
  • 2 medium-sized fresh lemons, zested and juiced
  • 1/4 cup fresh dill, finely chopped
  • 6 cups chicken broth (1.4 liters), homemade or low-sodium store-bought
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • Salt and pepper to taste
  • Optional: pinch of crushed red pepper flakes

Instructions

  1. Prep the Ingredients (10 minutes): Rinse and dice the chicken into bite-sized pieces. Peel and finely chop the onion, carrots, and celery. Mince the garlic cloves. Zest and juice the lemons, keeping them separate. Chop the fresh dill and set aside.
  2. Sauté the Aromatics (5-7 minutes): Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened and fragrant—about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until just fragrant. Avoid browning the garlic.
  3. Cook the Chicken (5-7 minutes): Add the chicken pieces to the pot. Season lightly with salt and pepper. Stir frequently as the chicken cooks and turns opaque, about 5-7 minutes. Add a splash of broth if chicken starts sticking.
  4. Add Broth and Simmer (10 minutes): Pour in 6 cups of chicken broth. Bring to a gentle boil, then reduce heat to a simmer. Cook uncovered for 10 minutes to meld flavors and cook chicken through.
  5. Cook the Orzo (8-10 minutes): Stir in the orzo pasta. Keep at a gentle simmer and cook until orzo is tender but al dente. Stir occasionally to prevent sticking. Add more broth or water if soup thickens too much.
  6. Add Lemon and Dill (2-3 minutes): Remove pot from heat. Stir in fresh lemon juice, zest, and chopped dill. Taste and adjust salt and pepper as needed.
  7. Let it Rest: Cover pot and let soup sit for 5 minutes off heat to let flavors marry.
  8. Serve and Enjoy: Ladle soup into bowls and garnish with extra dill or a lemon wedge if desired. Best served warm but not scalding hot.

Notes

Do not overcook the orzo to avoid mushiness. Use fresh lemon zest and juice for best flavor. Finely chop dill for even distribution. Season gradually to avoid oversalting. Keep broth simmering gently to prevent tough chicken and gummy orzo. For gluten-free, substitute orzo with gluten-free pasta or quinoa. For dairy-free, no changes needed. Rotisserie chicken can be used to save time by adding near the end of cooking.

Nutrition

Keywords: lemon chicken soup, orzo soup, dill soup, easy chicken soup, homemade soup, quick soup recipe, spring soup, healthy soup

Find it online: https://katedishes.com/fresh-lemon-chicken-orzo-soup-recipe-easy-homemade-dill-flavor/