Save to Pinterest My kitchen smelled like rain and rosemary the afternoon I threw together this soup with what was left in the fridge. I had shredded chicken from a Sunday roast, half a lemon rolling around in the crisper, and a bag of orzo I kept forgetting to use. What started as a clean-out-the-fridge experiment turned into something I now make on purpose, especially when the weather turns cold or someone I love needs comfort in a bowl. The broth tastes bright and clean, the orzo soaks up every bit of flavor, and somehow it feels both light and filling at the same time.
I made this for my neighbor after she had surgery, and she called me two days later asking for the recipe. She said it was the first thing that tasted like actual food instead of obligation. That stuck with me. Now I keep the ingredients on hand because this soup has a way of showing up exactly when its needed, whether thats a quiet Tuesday night or the kind of week where everything feels too heavy.
Ingredients
- Cooked chicken breast: Shredded rotisserie chicken is your best friend here, or use any leftover roasted chicken you have tucked away in the fridge.
- Yellow onion: The base of the soup, it should be finely chopped so it melts into the broth and adds sweetness without chunks.
- Carrots: Peel and dice them small so they cook evenly and give little bursts of sweetness in every spoonful.
- Celery: Adds a subtle earthiness and that classic soup backbone, dice it the same size as the carrots.
- Garlic: Minced fine so it blooms in the oil and perfumes the whole pot without overpowering the lemon.
- Lemon: Both zest and juice are essential, the zest gives floral brightness and the juice adds the tangy punch at the end.
- Fresh dill: This herb is what makes the soup taste alive, if you only have dried, use less because it concentrates.
- Fresh parsley: Optional but lovely for a pop of color and a hint of green freshness right before serving.
- Orzo pasta: These little rice-shaped noodles turn creamy as they cook and soak up all the lemony broth.
- Chicken broth: Low sodium is best so you control the salt, and it should be good quality because it carries the whole soup.
- Olive oil: For sauteing the vegetables, it adds a subtle richness that butter cant quite match here.
- Bay leaf: Toss it in whole and let it work quietly in the background, just dont forget to fish it out.
- Dried thyme: A little goes a long way, it adds warmth without competing with the lemon.
- Salt and black pepper: Season carefully and taste as you go, the lemon will amplify everything.
- Parmesan cheese: Totally optional but a light grate on top adds a salty, nutty finish that makes it feel extra special.
Instructions
- Start with the aromatics:
- Heat olive oil in a large pot over medium heat and add the onion, carrot, and celery. Let them sizzle and soften for about 5 minutes, stirring occasionally so nothing sticks or browns too fast.
- Bloom the garlic and herbs:
- Stir in the minced garlic, thyme, and bay leaf, cooking just until the garlic smells sweet and toasty, about a minute. This step makes all the difference in building flavor from the bottom up.
- Add the broth:
- Pour in all the chicken broth and turn the heat up to bring it to a rolling boil. You want those bubbles breaking the surface before you add the orzo.
- Cook the orzo:
- Stir in the orzo and lower the heat to a steady simmer. Let it cook for 8 to 10 minutes, stirring now and then so it doesnt clump or stick to the bottom.
- Add chicken and lemon:
- Stir in the cooked chicken, lemon zest, and lemon juice. Let everything simmer together for 3 to 4 minutes so the chicken heats through and the lemon spreads into every corner of the pot.
- Finish and season:
- Pull out the bay leaf and stir in the fresh dill, salt, and pepper. Taste it and adjust the lemon or salt if needed, this is your moment to make it yours.
- Serve it hot:
- Ladle the soup into bowls and top with fresh parsley and a sprinkle of Parmesan if you like. Serve it right away while its steaming and fragrant.
Save to Pinterest I served this soup to a friend who swore she didnt like lemon in savory food, and she had two bowls without saying a word. Afterward she admitted she didnt even taste the lemon as lemon, just brightness. Thats what this soup does, it wakes up your mouth without announcing itself. Its the kind of dish that makes people feel cared for without feeling fussed over, and thats a rare thing.
How to Store and Reheat
This soup keeps well in the fridge for up to four days in an airtight container. The orzo will continue to absorb liquid as it sits, so when you reheat it on the stove, add a splash of broth or water to loosen it back up. I like to taste it again after reheating and add a squeeze of fresh lemon juice to bring back that brightness. It also freezes decently for up to two months, though the orzo can get a little softer once thawed.
Ways to Make It Your Own
If you want to go full Greek avgolemono style, whisk two egg yolks with a ladle of hot broth, then stir it into the soup off the heat for a creamy, velvety finish. You can swap the orzo for rice if you need it gluten free, or toss in a handful of spinach or frozen peas in the last few minutes for extra vegetables. Sometimes I add a pinch of red pepper flakes if I want a little heat, or use leftover turkey instead of chicken after the holidays.
Serving Suggestions
This soup is a full meal on its own, but it pairs beautifully with crusty bread or a simple green salad dressed with olive oil and vinegar. I like to serve it with a wedge of lemon on the side so people can add more brightness if they want. It also works as a starter before roasted fish or grilled vegetables if youre feeding a crowd.
- Serve with warm pita or sourdough for dipping into the broth.
- Add a drizzle of good olive oil on top right before serving for richness.
- Pair with a crisp white wine or sparkling water with lemon if youre feeling fancy.
Save to Pinterest This soup has earned its place in my regular rotation, not because its fancy or complicated, but because it feels like home no matter when I make it. I hope it becomes that kind of recipe for you too.
Recipe FAQs
- → Can I use raw chicken instead of cooked?
Yes, poach 2 chicken breasts directly in the broth at the start. Bring broth to boil, add chicken, simmer for 12-15 minutes until cooked through, then shred and continue with step 3. This adds extra flavor to the broth.
- → How do I make this gluten-free?
Simply substitute the orzo with an equal amount of rice or gluten-free pasta. Follow the same cooking instructions, adjusting time as needed based on your pasta choice. Check all broth and ingredient labels for gluten.
- → What is the avgolemono variation?
Beat 2 egg yolks and slowly whisk in a ladle of hot broth to temper them. Remove the pot from heat and stir the mixture back into the soup. This creates a creamy, silky texture while keeping eggs safe from scrambling. Do not reheat after adding eggs.
- → How long does this soup keep?
Refrigerate in airtight containers for up to 3 days. The orzo may absorb more broth over time, so add extra broth when reheating. Freeze for up to 2 months before adding orzo; cook pasta fresh after thawing to maintain texture.
- → What vegetables can I add?
Fresh spinach, frozen peas, diced zucchini, or chopped kale all work beautifully. Add heartier vegetables like zucchini with the orzo. Tender greens like spinach go in during the final minute. This boosts nutrition without changing the core flavor profile.
- → Can I make this in advance?
Prepare the broth base and vegetable mixture the day before. Store separately from cooked chicken and orzo. Combine and reheat gently on the stovetop, adding fresh lemon juice and dill just before serving for maximum brightness and aroma.