Save My hands were cold from the rain when I walked into the kitchen that evening, craving something warm that wouldn't take forever. I had leftover chicken wrapped in foil, half a lemon rolling around the crisper, and a bag of orzo I'd bought months ago for a recipe I never made. What started as scraps became the kind of soup I now make whenever I need to feel better. The lemon hit just right, bright and clean, cutting through the richness in a way that felt almost medicinal.
I served this to a friend who had just moved into a new apartment with no furniture and too many boxes. We ate it sitting on the floor with mismatched bowls, and she said it tasted like someone cared. That stuck with me. It's not fancy, but it has this way of making a moment feel intentional. The orzo goes tender, the broth turns golden, and the whole pot smells like something your body already knows it needs.
Ingredients
- Cooked chicken breast: Rotisserie chicken is your best shortcut here, shred it with your hands for better texture than diced.
- Yellow onion: Don't skip the full five minutes of sauteing, it sweetens the base and builds depth you can't fake.
- Carrots and celery: Dice them small so they cook evenly and give every spoonful a little crunch.
- Garlic: Three cloves might seem like a lot, but they mellow beautifully in the broth.
- Lemon: Zest it first, then juice it, you want both the oil and the acid.
- Fresh dill: This is the herb that makes the soup sing, dried works but fresh is worth it.
- Orzo pasta: It looks like rice but cooks faster, stir it often so it doesn't clump.
- Chicken broth: Low sodium is key, you'll be adding salt and you want control.
- Olive oil: A good fruity one makes a difference in the first few minutes of cooking.
- Bay leaf and thyme: They quietly add warmth without shouting, pull the bay leaf out before serving.
- Salt and pepper: Taste before you serve, lemon can dull saltiness so adjust at the end.
- Parmesan: Optional but a little grated on top adds a salty, nutty finish.
Instructions
- Start with the vegetables:
- Heat olive oil in a large pot over medium heat and add onion, carrot, and celery. Let them soften for five minutes, stirring occasionally, until the onion turns translucent and the kitchen starts to smell sweet.
- Build the aromatics:
- Stir in garlic, thyme, and bay leaf, cooking for just one minute until fragrant. You'll know it's ready when the garlic loses its raw edge.
- Add the broth:
- Pour in chicken broth and bring everything to a rolling boil. This is where the soup begins to come together.
- Cook the orzo:
- Add orzo and reduce heat to a simmer, stirring occasionally for 8 to 10 minutes. Watch it closely, orzo can go from tender to mushy fast.
- Finish with chicken and lemon:
- Stir in cooked chicken, lemon zest, and lemon juice, simmering for 3 to 4 minutes to heat through. The broth should brighten noticeably.
- Season and serve:
- Remove the bay leaf, stir in dill, salt, and pepper, then taste and adjust. Ladle into bowls, garnish with parsley and Parmesan if using, and serve hot.
Save One winter I made a double batch and froze half, then forgot about it until a week I got sick. I thawed it on the stove, added extra lemon, and it felt like the kindest thing I'd ever done for myself. It's the kind of recipe that takes care of you twice, once when you make it and again when you need it most.
How to Use Leftover Chicken
Rotisserie chicken is perfect because it's already seasoned and tender. Pull the meat off the bones with your hands, discarding the skin unless you want extra richness. If you're using plain roasted or poached chicken, taste the soup before serving and add a little more salt or a squeeze of lemon to compensate. Thighs work just as well as breasts and stay a bit more moist.
Making It Your Own
If you want to go Greek, whisk two egg yolks with a ladle of hot broth, then stir it into the soup off the heat for a creamy, tangy avgolemono finish. Swap orzo for rice or small pasta shells if that's what you have. Stir in a handful of spinach or frozen peas in the last two minutes for color and extra vegetables. Some people add a pinch of red pepper flakes for warmth, others finish with a drizzle of good olive oil.
Storage and Reheating
This soup keeps in the fridge for up to four days in an airtight container. The orzo will soak up broth as it sits, so when reheating, add a half cup of water or broth and warm gently on the stove. You can freeze it for up to three months, but know that the orzo texture may soften more once thawed.
- Let the soup cool completely before transferring to containers.
- Label with the date so you don't forget what's in the back of the freezer.
- Reheat on low and stir often to keep the orzo from sticking.
Save This soup doesn't ask much of you, but it gives back more than you'd expect. Make it on a weeknight, share it with someone you care about, and let it do what good food does best.
Recipe Q&A
- → Can I use raw chicken instead of precooked?
Yes. Add diced raw chicken breast directly to the broth in step 3, then simmer for 12-15 minutes until fully cooked through before adding the orzo.
- → How do I make this soup in avgolemono style?
Beat 2 egg yolks and slowly whisk in a ladle of hot broth off the heat, then gently stir the mixture back into the soup. This creates a silky, slightly thickened texture while the lemon brightens the flavor.
- → What's the best way to store leftovers?
Cool completely and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth if needed. The orzo may absorb liquid during storage.
- → Can I make this gluten-free?
Absolutely. Simply swap the orzo for the same amount of white rice, wild rice, or certified gluten-free pasta. Rice will require slightly longer cooking, around 12-15 minutes.
- → How do I adjust the lemon flavor?
Start with the zest and juice measurements given, then taste and adjust gradually. You can add more fresh lemon juice at the end if you prefer brighter acidity, or reduce it for a subtler citrus note.
- → What vegetables can I add for extra nutrition?
Fresh spinach, frozen peas, diced zucchini, or chopped kale all work beautifully. Add heartier vegetables like zucchini with the orzo, and tender greens like spinach in the final minutes of cooking.