Save My neighbor handed me a Tupperware container of this soup one rainy Tuesday, mumbling something about too much leftover chicken. I reheated it that night, and the lemon hit first, sharp and sunny, cutting right through the gray weather outside. The orzo was plump, the broth golden, and I realized I'd been eating sad lunches for months. I called her the next morning for the recipe, and she laughed because she'd thrown it together without measuring anything. That's how I learned some of the best meals come from necessity, not precision.
I made this for my sister when she had a cold, and she accused me of withholding the recipe for years. She sat at my kitchen table with a blanket around her shoulders, slurping spoonfuls and insisting the lemon was medicinal. I didn't tell her I'd only learned to make it a few weeks earlier. Sometimes letting people think you've been holding out on them is part of the fun.
Ingredients
- Cooked chicken breast: Shredded rotisserie chicken is your shortcut here, and the darker meat adds more flavor if you're not picky about white meat only.
- Yellow onion: The foundation of the soup's sweetness, and dicing it small means it melts into the broth instead of announcing itself in every bite.
- Carrots: Peel them unless you like the earthy taste of skin, and cut them evenly so they cook at the same rate as the celery.
- Celery: It adds a grassy, slightly bitter note that balances the lemon, and the texture holds up better than you'd expect.
- Garlic: Three cloves might seem like a lot, but they mellow out in the broth and become sweet rather than sharp.
- Lemon: Zest it first before you juice it, and use a microplane if you have one because the oils in the zest are where the magic lives.
- Fresh dill: Dried dill works, but fresh dill tastes like spring even in the middle of winter.
- Orzo pasta: It looks like rice but cooks like pasta, and it soaks up the broth in a way that makes every spoonful satisfying.
- Chicken broth: Low sodium gives you control over the salt, and homemade is lovely but boxed is perfectly fine.
- Olive oil: A good glug at the start builds flavor and keeps the vegetables from sticking.
- Bay leaf: You'll fish it out later, but it adds a subtle woodsy depth you'd miss if you skipped it.
- Dried thyme: A little goes a long way, and it pairs with lemon better than almost any other herb.
- Salt and black pepper: Taste as you go, because the broth and chicken both bring their own saltiness.
- Parmesan cheese: Optional, but a handful stirred in or sprinkled on top makes it feel fancier than it actually is.
Instructions
- Start with the vegetables:
- Heat olive oil in a large pot over medium heat, then add onion, carrot, and celery. Let them sauté for 5 minutes, stirring occasionally, until the onion turns translucent and the kitchen starts to smell like someone's actually cooking.
- Add the aromatics:
- Stir in garlic, thyme, and the bay leaf, cooking for just a minute until the garlic is fragrant. Don't let the garlic brown or it'll taste bitter.
- Bring in the broth:
- Pour in the chicken broth and crank the heat up to bring it to a boil. The bay leaf will float to the top, and that's fine.
- Cook the orzo:
- Add the orzo and let it simmer for 8 to 10 minutes, stirring now and then so it doesn't clump or stick to the bottom. It should be just tender, not mushy.
- Add chicken and lemon:
- Stir in the cooked chicken, lemon zest, and lemon juice, then let it simmer for another 3 to 4 minutes. The chicken just needs to heat through, not cook again.
- Finish and season:
- Fish out the bay leaf, then stir in the dill, salt, and pepper. Taste it and adjust the lemon or salt if it needs more brightness or depth.
- Serve it hot:
- Ladle the soup into bowls and top with parsley and Parmesan if you're feeling fancy. It's best eaten right away, but it reheats well for lunch the next day.
Save The first time I served this to guests, someone said it tasted like the soup their grandmother used to make, even though their grandmother was Greek and I'm decidedly not. I think it's the lemon and dill combination that does it, something about those flavors feels like memory even when it's new. That night, I learned that food doesn't have to be authentic to feel true.
How to Make It Richer
If you want to go full Greek avgolemono style, beat two egg yolks in a small bowl and whisk in a ladle of hot broth to temper them. Take the pot off the heat, then stir the egg mixture back into the soup slowly. It'll turn creamy and silky, almost like you added cream without the heaviness. Just don't let it boil again or the eggs will scramble, and nobody wants egg drop soup when they're expecting something smooth.
Swaps and Substitutions
If you need this to be gluten free, swap the orzo for white rice and add it at the same time you'd add the pasta. It'll take a bit longer to cook, maybe 15 minutes, but it works just as well. Spinach or frozen peas stirred in at the end add color and nutrients without changing the flavor much. I've also used leftover turkey after Thanksgiving, and it disappeared faster than the original chicken version.
Storing and Reheating
This soup keeps in the fridge for up to four days, though the orzo will swell and drink up more broth as it sits. When you reheat it, add a splash of chicken broth or water to loosen it back up, and taste it again because the lemon flavor fades a bit in the cold. I've frozen it before, but the orzo gets a little mushy, so if you're planning to freeze it, consider cooking the orzo separately and adding it fresh when you reheat.
- Store it in an airtight container, and let it cool completely before you put the lid on.
- Reheat gently on the stovetop over medium low heat, stirring often.
- Add a squeeze of fresh lemon juice just before serving to wake up the flavor.
Save This soup has become my answer to almost everything: bad days, cold nights, surprise guests, and using up leftovers. It's flexible, forgiving, and always tastes like you put in more effort than you did.
Recipe FAQ
- → Can I use raw chicken instead of cooked?
Yes, add raw diced chicken breast in step 3 when you pour in the broth. Simmer until cooked through before adding the orzo, about 12-15 minutes.
- → What makes this soup authentically Mediterranean?
The combination of fresh lemon, aromatic herbs like dill and thyme, olive oil, and the lightness of orzo pasta are hallmarks of Mediterranean cuisine. This style emphasizes bright, fresh flavors and wholesome ingredients.
- → How do I make the Greek avgolemono variation?
Beat 2 egg yolks and slowly whisk in a ladle of hot broth to temper them. Remove the soup from heat, then stir this mixture back in gently. This creates a creamy, tangy richness without using cream.
- → Can this soup be frozen?
Yes, freeze in airtight containers for up to 3 months. However, add orzo fresh when reheating to prevent it from becoming mushy. Thaw overnight in the refrigerator before reheating gently on the stovetop.
- → What are good garnish options?
Try fresh parsley, dill, crumbled Parmesan cheese, a drizzle of olive oil, lemon slices, or crispy croutons for texture. Fresh herbs brighten the flavors beautifully.
- → How can I make this gluten-free?
Simply swap the orzo for rice, gluten-free pasta, or quinoa in equal portions. The cooking time may vary slightly depending on your substitute, so check for doneness as you go.