Pin There was a Wednesday evening when I stood in front of an open fridge, staring at leftover roast chicken and a single lemon. I wasn't in the mood for anything heavy, but I wanted something that felt like care in a bowl. That's when I remembered a soup my neighbor had once brought over, bright and citrusy, with tiny pasta swimming through golden broth. I didn't have her recipe, so I winged it, and what came together that night became something I've made at least once a month ever since.
I made this for my sister when she was recovering from a cold, and she finished two bowls before saying a word. She just looked up, spoon in hand, and said it tasted like being taken care of. That stuck with me. Now whenever someone I love is feeling low or tired or just needs something gentle, this is what I make.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken is my shortcut here, and the slightly seasoned meat adds more flavor than plain poached chicken ever could.
- Yellow onion, finely chopped: The base of almost every good soup, it brings sweetness and depth once it softens in the oil.
- Carrots, peeled and diced: They add a touch of natural sweetness and make the broth feel more nourishing.
- Celery stalks, diced: Don't skip this, it gives the soup that classic chicken soup backbone.
- Garlic, minced: Three cloves might seem like a lot, but they mellow beautifully and make your kitchen smell like a Italian grandmother lives there.
- Lemon, zested and juiced: This is the star, the zest gives floral brightness and the juice wakes everything up at the end.
- Fresh dill, chopped: Dill and lemon are best friends, and fresh makes all the difference, though dried will work in a pinch.
- Fresh parsley, chopped: A handful on top makes it look like you tried, even on a lazy Tuesday.
- Orzo pasta: These little rice shaped pieces cook right in the broth and soak up all that lemony goodness.
- Low sodium chicken broth: You control the salt this way, and it keeps the soup from tasting like a salt lick.
- Olive oil: Just enough to get the vegetables going without making the soup greasy.
- Bay leaf: One leaf does quiet, important work in the background.
- Dried thyme: A little woodsy, a little earthy, it rounds out the brightness of the lemon.
- Salt and black pepper: You'll adjust these at the end, tasting as you go.
- Grated Parmesan cheese: Optional, but a sprinkle on top makes it feel a little fancy.
Instructions
- Start with the base:
- Heat the olive oil in a large pot over medium heat, then add the onion, carrot, and celery. Let them sauté for about 5 minutes, stirring occasionally, until everything softens and the onion turns translucent.
- Build the aromatics:
- Toss in the garlic, thyme, and bay leaf, stirring for just a minute until your kitchen smells like a hug. Don't let the garlic brown or it'll turn bitter.
- Add the broth:
- Pour in all the chicken broth and turn the heat up to bring it to a rolling boil. This is where the soup really starts to come alive.
- Cook the orzo:
- Add the orzo and let it simmer for 8 to 10 minutes, stirring now and then so it doesn't stick to the bottom. You want it just tender, not mushy.
- Bring in the chicken and lemon:
- Stir in the cooked chicken, lemon zest, and lemon juice, then let it simmer for another 3 to 4 minutes to heat everything through. The kitchen will smell incredible at this point.
- Season and finish:
- Fish out the bay leaf, then stir in the dill, salt, and pepper. Taste it and adjust the lemon juice or salt until it sings.
- Serve it up:
- Ladle the soup into bowls, sprinkle with parsley and a little Parmesan if you like, and serve it while it's still steaming. It's ready to comfort whoever needs it.
Pin 
One night I made this for a friend who had just moved into a new apartment with nothing but a air mattress and a single fork. We sat on the floor with bowls balanced on our knees, and she said it tasted like home even though she was far from hers. That's when I realized this soup isn't just food, it's the kind of thing that fills more than your stomach.
Making It Your Own
I've stirred in handfuls of spinach at the end when I needed more greens, and I've swapped orzo for rice when a gluten free friend came over. You can make this soup bend to what you have or what you need. If you want it richer and more Greek, whisk a couple egg yolks with some hot broth and stir it in off the heat for that silky avgolemono texture.
What to Serve Alongside
This soup is light enough that it pairs well with crusty bread or a simple green salad. I've served it with garlic knots from the bakery down the street, and I've also eaten it alone straight from the pot standing at the stove. Both ways are correct.
Storage and Reheating
The soup keeps in the fridge for up to four days, though the orzo will keep soaking up liquid as it sits. When you reheat it, add a little extra broth or water to loosen it back up, and taste again for lemon and salt.
- Store it in an airtight container so it doesn't pick up other fridge smells.
- Reheat gently on the stove rather than the microwave for the best texture.
- Freeze individual portions if you want easy lunches, just leave out the orzo and cook it fresh when you reheat.
Pin This soup has pulled me through rainy afternoons and late nights when I needed something gentle. I hope it does the same for you.
Recipe Questions & Answers
- → Can I use rotisserie chicken for this soup?
Yes, absolutely. Rotisserie or leftover roast chicken works wonderfully and saves preparation time. Simply shred or dice it and add it in step 5 as directed.
- → How do I make the Greek avgolemono variation?
Beat 2 egg yolks and slowly whisk in a ladle of hot broth to temper the eggs, then stir the mixture back into the soup off the heat. This creates a silky, luxurious texture without scrambling the eggs.
- → Can I substitute orzo with another pasta or grain?
Definitely. Rice works beautifully for a gluten-free version, requiring similar cooking time. Small pasta shapes like ditalini or stelline are also excellent alternatives.
- → What vegetables can I add for more nutrition?
Spinach, peas, zucchini, or diced tomatoes all complement this soup beautifully. Add heartier vegetables early in cooking and delicate greens in the final minutes to preserve their texture and color.
- → How should I store and reheat leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently over medium heat, adding a splash of broth if needed to maintain consistency. The lemon flavor may intensify, so taste before adjusting seasonings.