Lemon Dill Chicken Orzo Soup

$To make this hearty soup, you need some key ingredients: - 1 lb boneless, skinless chicken breasts - 1 cup orzo pasta - 4 cups chicken broth - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, sliced - 2 celery stalks, diced - 1 cup fresh spinach, chopped - 3 tablespoons fresh dill, chopped (or 1 tablespoon dried dill) - 1 lemon, zested and juiced - Salt and pepper to taste - 2 tablespoons olive oil These ingredients create a bright and flavorful soup that warms the soul. You can add a few optional ingredients to boost the taste: - 1 teaspoon red pepper flakes for heat - 1 cup diced tomatoes for extra texture - 1 tablespoon lemon juice for a zing - Fresh parsley for garnish These extras add depth and make each bowl even more exciting. If you need to swap some ingredients, here are good options: - Use chicken thighs instead of breasts for a richer flavor. - Substitute quinoa or rice for orzo if desired. - Use vegetable broth for a lighter, vegetarian base. - If you don't have fresh dill, try tarragon or parsley instead. These substitutions keep the essence of the soup while accommodating your pantry. {{ingredient_image_1}} To make this soup, start with easy steps. First, heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and diced celery. Sauté these for about 5-7 minutes until they soften. Next, stir in minced garlic and cook for one more minute to release its smell. Now, add the chicken breasts to the pot. Pour in the chicken broth and bring it to a boil. Once boiling, reduce the heat to low. Let it simmer for 15-20 minutes until the chicken is fully cooked. After that, take the chicken out and shred it using two forks. Set it aside for later. Next, add the orzo pasta to the broth. Cook it according to the package instructions, which usually takes about 8-10 minutes. In the last 2 minutes, stir in chopped fresh spinach, shredded chicken, dill, lemon zest, and lemon juice. Finally, add salt and pepper to taste. Remove the pot from heat and let it sit for a few minutes before serving. - Always sauté your veggies first. This step builds a strong flavor base. - Shred the chicken while it’s warm. It makes the process easier and faster. - Keep an eye on the orzo. It cooks quickly and can become mushy if overcooked. - Fresh herbs like dill add a burst of flavor. Use them for the best taste. - Adjust the salt and pepper to match your taste preferences. Serve this lemon dill chicken orzo soup hot. It pairs well with crusty bread or a fresh salad. For a fun twist, add a sprinkle of Parmesan cheese on top. Enjoy it as a light meal or a warm hug on a cold day. To cook orzo pasta just right, start with a large pot of salted water. Bring it to a boil before adding the orzo. Cook it for about 8-10 minutes, stirring often. Check the package for exact timing. You want it al dente, which means it should still have a bit of bite. Drain the orzo and rinse it with cold water to stop the cooking. This keeps it from getting mushy in your soup. Fresh herbs really boost the taste of your soup. I love using dill because it pairs well with chicken and lemon. Chop the dill finely and add it at the end of cooking. This keeps its flavor bright. You can also add parsley or thyme for extra depth. If you don’t have fresh herbs, dried ones work too, but use less. They are stronger, so a tablespoon of dried dill is enough. You can make this soup ahead of time for busy days. Just cook the soup without the orzo. Store it in the fridge for up to three days. When you're ready to eat, bring the soup to a boil and add the orzo. This way, the pasta stays firm and delicious. If you want to freeze it, leave out the orzo and add it fresh when you reheat. This keeps everything tasty and fresh! Pro Tips Use Homemade Broth: For a richer flavor, consider using homemade chicken broth instead of store-bought. It adds depth to your soup. Don't Overcook the Orzo: To prevent the orzo from becoming mushy, cook it just until al dente and then stir in the other ingredients. Add Extra Lemon: For a brighter flavor, feel free to add more lemon juice or zest to taste before serving. Use Rotisserie Chicken: To save time, you can substitute the cooked chicken with store-bought rotisserie chicken for quick preparation. {{image_2}} You can make this soup lighter by using less oil. Swap the chicken for turkey. You can also use low-sodium chicken broth. This keeps the flavor but cuts the salt. Adding extra veggies, like zucchini or bell peppers, makes it more colorful. You can even add cauliflower to boost nutrition. To make this soup vegetarian, skip the chicken. Use chickpeas or lentils instead for protein. Replace chicken broth with vegetable broth. The orzo and fresh spinach still add great texture. For a more vibrant flavor, toss in some lemon zest and juice. This gives it that bright taste we love. Kids love this soup! Add small pasta shapes for fun. You can also mix in frozen peas or corn for sweetness. If your family enjoys cheese, sprinkle some grated Parmesan on top. It adds a creamy touch. Let everyone add their favorite toppings, like croutons or extra dill. This makes it fun and interactive! To keep your soup fresh, let it cool down first. Then, pour it into an airtight container. Make sure to leave some space at the top. The soup can last in the fridge for 3 to 4 days. This way, you can enjoy it later. If you want to save soup for longer, freezing is a great option. Use freezer-safe containers or heavy-duty freezer bags. Divide the soup into portions for easy thawing. Label the bags with the date. Your soup will stay good in the freezer for about 3 months. This makes meal planning simple and fun. When you're ready to enjoy the soup again, reheat it on the stove. Pour the soup into a pot and heat it over medium heat. Stir it often to make sure it warms evenly. You can also use a microwave. Just heat it in a microwave-safe bowl, stirring every minute. Make sure it’s hot all the way through. If it seems thick, add a little water or broth. Yes, you can use rotisserie chicken. It saves time and adds flavor. Just shred the chicken and stir it in when you add the spinach and herbs. This makes the soup even easier to prepare. If you do not have orzo, try using small pasta shapes. Options like ditalini or even rice work well. Just make sure to adjust the cooking time as needed for these substitutes. This soup lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. If you want to eat it later, consider freezing it. Yes, you can make this soup gluten-free. Use gluten-free orzo or another gluten-free pasta. Also, check your chicken broth label to ensure it is gluten-free. You can make this soup in a slow cooker. Just add all the ingredients except the orzo and spinach. Cook on low for 6 to 8 hours. Add the orzo and spinach during the last 30 minutes of cooking. Lemon Dill Chicken Orzo Soup offers a tasty mix of flavors and nutrients. We covered key ingredients, tips for cooking, and options for variations. Remember, you can tailor this soup to fit your tastes and needs. Try making it ahead for easy meals later. Enjoy experimenting with new flavors and substitutions to make it your own. This simple yet delightful recipe will surely warm your family’s hearts. Dig in and savor every bowl!$

Lemon Dill Chicken Orzo Soup

A comforting and flavorful soup made with chicken, orzo pasta, and fresh vegetables, enhanced with lemon and dill.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 6

Calories 250 kcal

Ingredients

1 lb boneless, skinless chicken breasts
1 cup orzo pasta
4 cups chicken broth
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, sliced
2 stalks celery, diced
1 cup fresh spinach, chopped
3 tablespoons fresh dill, chopped
1 whole lemon, zested and juiced
to taste salt and pepper
2 tablespoons olive oil

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery; sauté until softened, about 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chicken breasts to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot, shred it using two forks, and set it aside.
Once the chicken is removed, add the orzo pasta to the broth and cook according to package instructions (usually about 8-10 minutes).
In the last 2 minutes of cooking the orzo, stir in the fresh spinach, cooked shredded chicken, dill, lemon zest, and lemon juice.
Season the soup with salt and pepper to taste.
Remove the soup from heat and let it sit for a few minutes before serving.

Notes

Feel free to adjust the amount of dill and lemon to taste.

Keyword chicken, dill, lemon, orzo, soup