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Chicken Lemon Orzo Soup with Fresh Dill

Chicken lemon orzo soup is simmered with tender chicken, vegetables, and orzo in a bright lemon broth. Fresh dill stirred in at the end adds a fragrant finish to this comforting one-pot soup.
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Prep Time 15 minutes
Cook Time 35 minutes
resting 2 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, sliced
  • 2 celery ribs, sliced
  • 3 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 1.5 lb chicken breasts boneless, skinless
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 bay leaf
  • 1 cup dry orzo
  • 3 tbsp fresh lemon juice
  • 0.25 cup fresh dill chopped

Equipment

  • 1 6-quart pot

Method
 

  1. Heat the olive oil in a 6-quart pot over medium heat, then add the onion, carrots, and celery and cook for 5 to 7 minutes, stirring occasionally, until softened.
  2. Add the garlic and cook for 30 seconds, stirring, until fragrant.
  3. Pour in the broth and add the chicken, salt, pepper, and bay leaf.
  4. Bring the soup to a boil, then reduce the heat and simmer uncovered for 15 to 22 minutes, until the thickest part of the chicken reaches 165°F.
  5. Transfer the chicken to a plate.
  6. Stir the orzo into the simmering broth and cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender.
  7. Remove and discard the bay leaf.
  8. Shred the chicken with two forks and return it to the pot.
  9. Turn off the heat and stir in the lemon juice and dill.
  10. Let the soup rest for 2 minutes before serving.

Notes

For tender chicken, check the thickest part with a thermometer and remove it once it reaches 165°F. Refrigerate leftovers for up to 4 days; freeze for up to 3 months, though the orzo may soften. For a gluten-free option, use gluten-free orzo.