Lemon Dill Orzo Soup is an absolute favorite!
There’s something magical about the bright zip of lemon paired with fragrant dill that transforms ordinary chicken soup into something special.
The orzo soaks up all those amazing flavors while the spinach adds a pop of color and nutrition.
A secret trick makes this cozy bowl of goodness even more incredible.
Ingredients
- Onion
- Carrots
- Celery stalks
- Garlic cloves
- Lemon
- Chicken broth
- Parsley
- Orzo pasta
- Baby spinach
- Cooked chicken
- Salt
- Pepper
- Fresh dill
- Butter
Recommended Tools
Making Lemon Dill Orzo Soup is a breeze when you have the right tools in your kitchen. These must-have items will help you chop, sauté and simmer your way to a delicious pot of soup without any unnecessary stress or mess.
- Large Soup Pot:
Essential for sautéing vegetables and simmering the broth with enough room for all ingredients to blend together.
- Chef’s Knife:
Makes quick work of dicing onions, slicing carrots and celery, and mincing garlic cloves.
- Cutting Board:
Provides a sturdy surface for prepping all your vegetables and herbs without damaging your countertops.
- Microplane Zester:
Perfect for getting that fresh lemon zest that adds brightness to the soup flavor profile.
- Wooden Spoon:
Ideal for stirring the soup and preventing the orzo from sticking to the bottom of the pot.
- Measuring Cups:
Helps you add the exact amount of orzo, chicken broth and other ingredients for perfectly balanced flavor.
Instructions
Ready to make this amazing Lemon Dill Chicken Orzo Soup? Let’s get cooking!
First, grab a large pot and heat it over medium heat. Toss in your diced large onion, 2 sliced carrots, and 2 sliced celery stalks. Don’t forget to add 3 minced garlic cloves! Sauté them all in a bit of butter until they’re nice and tender. Your kitchen will start smelling incredible right about now!
Once your veggies are soft, it’s time to add the star players – the juice and zest of 1 lemon, 8 cups of chicken broth, and ¼ cup of chopped parsley. Give everything a good stir and bring the mixture to a rolling boil.
Now for the pasta! Add 1 cup of orzo to the pot and let it cook until tender, which takes about 10 minutes. Keep an eye on it and stir occasionally so the orzo doesn’t stick to the bottom.
When the orzo is perfectly cooked, toss in a handful of baby spinach and 2 cups of shredded cooked chicken. Let these warm through for just a couple of minutes. The spinach will wilt down beautifully!
Finally, season your soup with salt and pepper to taste. Remember, you can always add more but you can’t take it away, so start light!
Serve your soup in big bowls and don’t skimp on the garnish! Sprinkle fresh dill on top and add a little extra lemon zest for a pop of color and flavor. Trust me, this bright, lemony soup is exactly what you need to perk up any day!
Pro Tips
For extra flavor depth, toast the dry orzo in a little butter or olive oil before adding the broth, creating a nutty undertone that complements the bright lemon and dill perfectly.
Substitutions & Variations
The classic Lemon Dill Orzo Soup welcomes creative adaptations that maintain its bright flavor profile while offering new twists for different dietary needs or taste preferences.
- Mediterranean Version: Add kalamata olives, crumbled feta cheese and a splash of olive oil just before serving for a Greek-inspired variation.
- Vegetarian Option: Replace chicken broth with vegetable broth and substitute white beans or chickpeas for the shredded chicken to create a protein-rich meatless version.
- Gluten-Free Adaptation: Swap the orzo for quinoa, rice or gluten-free small pasta shapes and adjust cooking time accordingly.
- Seafood Twist: Use shrimp or chunks of mild white fish instead of chicken and add a pinch of saffron to the broth for a coastal flavor profile.
- Creamy Variation: Stir in 1/2 cup of heavy cream or coconut milk during the final minutes of cooking for a richer, more indulgent soup.
- Spicy Kick: Add red pepper flakes when sautéing the vegetables and finish with a drizzle of chili oil for heat lovers.
Leftovers & Storage Tips
While adapting this soup to match your preferences opens up endless possibilities, proper storage ensures you’ll enjoy every last spoonful.
Store leftovers in airtight containers in your fridge for up to 3 days. The orzo will continue absorbing liquid, so add a splash of broth when reheating!
For longer storage, freeze individual portions without the pasta – just cook fresh orzo when you’re ready to dive back in.
Try It Tonight!
Lemon Dill Chicken Orzo Soup
A bright and comforting soup featuring tender chicken, orzo pasta, and fresh lemon-dill flavors.
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- Juice and zest of 1 lemon
- 8 cups chicken broth
- ¼ cup chopped parsley
- 1 cup orzo pasta
- Handful baby spinach
- 2 cups shredded cooked chicken
- Salt and pepper to taste
- Fresh dill for garnish
- Sauté onion, carrot, celery, and garlic in butter until tender.
- Add lemon juice, zest, broth, and parsley; bring to boil.
- Stir in orzo; cook until tender (~10 min).
- Add spinach and chicken; warm through.
- Season with salt, pepper, garnish with dill and extra lemon zest.
