Save to Pinterest The first spoonful hit me on a rainy Tuesday when I had nothing but leftover chicken and half a lemon rolling around in the fridge. I threw together what I thought would be a simple broth situation, but the moment that lemon zest hit the steam, my entire kitchen smelled like a coastal Greek village I'd never been to. My neighbor knocked to ask what I was cooking. That soup became my go-to whenever I need something that feels like a hug but tastes like sunshine.
I made this for my sister when she was getting over a cold, and she declared it better than any canned soup she'd ever opened. She sat at my kitchen table in her oversized sweater, clutching the bowl with both hands, and asked for the recipe before she'd even finished eating. Now she makes it for her own family every few weeks, and I get texts with photos of her kids slurping it up. Food has a way of traveling like that, doesn't it?
Ingredients
- Cooked chicken breast: Rotisserie chicken is my secret shortcut here, it's already seasoned and saves you from boiling or roasting anything.
- Yellow onion: The foundation of nearly every good soup, it sweetens as it softens and gives the broth backbone.
- Carrots: They add a subtle sweetness and a pop of color, plus they hold their shape beautifully without turning mushy.
- Celery: Don't skip this, it brings an earthy, aromatic quality that balances the brightness of the lemon.
- Garlic: Three cloves might seem like a lot, but they mellow in the broth and add warmth without overpowering the citrus.
- Lemon: Both the zest and juice are essential, the zest gives you fragrant oils and the juice brings that signature tang.
- Fresh dill: This herb is what makes it taste authentically Mediterranean, dried works in a pinch but fresh is worth seeking out.
- Orzo pasta: These tiny rice-shaped noodles cook quickly and soak up the lemony broth like little flavor sponges.
- Chicken broth: Use low-sodium so you control the salt level, and if you have homemade, even better.
- Olive oil: A good quality olive oil adds richness to the base and helps the vegetables caramelize just slightly.
- Bay leaf: It adds a subtle herbal note that you won't notice until you forget it one time and the soup tastes slightly flat.
- Thyme: Dried thyme works perfectly here and adds an earthy whisper that complements the lemon.
- Salt and pepper: Season in stages, tasting as you go, because the broth and chicken both bring their own saltiness.
- Parmesan cheese: Totally optional, but a little grated on top adds a salty, nutty finish that's hard to resist.
Instructions
- Soften the vegetables:
- Heat the olive oil in your largest pot over medium heat, then add the onion, carrot, and celery. Let them sizzle and soften for about five minutes, stirring now and then so nothing sticks to the bottom.
- Bloom the aromatics:
- Toss in the garlic, thyme, and bay leaf, stirring constantly for about a minute until your kitchen smells like a dream. This step wakes up the dried herbs and mellows the raw garlic bite.
- Build the broth:
- Pour in all six cups of chicken broth and crank up the heat to bring it to a rolling boil. The bubbles should be enthusiastic but not volcanic.
- Cook the orzo:
- Add the orzo and reduce the heat to a gentle simmer, stirring every couple of minutes so it doesn't clump or stick. It'll take about eight to ten minutes to reach that perfect tender-but-not-mushy texture.
- Add the chicken and lemon:
- Stir in your cooked chicken, the lemon zest, and lemon juice, then let everything simmer together for three to four minutes. This is when the soup transforms from good to unforgettable.
- Finish and season:
- Fish out the bay leaf, then stir in the fresh dill, salt, and pepper. Taste it and adjust the lemon or salt until it sings to you.
- Serve it up:
- Ladle the soup into bowls and top with a sprinkle of fresh parsley and Parmesan if you're feeling fancy. Serve it hot with crusty bread for dipping.
Save to Pinterest One evening I served this to a friend who'd just moved to a new city and was feeling homesick. She ate two bowls and told me it reminded her of her grandmother's kitchen, even though her grandmother had never made anything remotely like it. That's when I realized this soup doesn't just feed people, it somehow gives them a place to land. It's become my offering whenever someone needs comfort they can hold in their hands.
Making It Your Own
If you want to go full Greek avgolemono style, beat two egg yolks in a small bowl and slowly whisk in a ladle of the hot broth to temper them. Then stir that mixture back into the pot off the heat for a silky, velvety texture that coats every spoonful. You can also swap the orzo for rice if you need it gluten-free, just use about half a cup of uncooked rice and give it a few extra minutes to cook. I've thrown in handfuls of baby spinach or frozen peas at the end for extra color and nutrition, and nobody's ever complained.
Storage and Reheating
This soup keeps beautifully in the fridge for up to four days in an airtight container. The orzo will continue to absorb liquid as it sits, so when you reheat it, add a bit more broth or water to loosen it up and bring it back to life. I've never tried freezing it because the pasta can get mushy, but if you plan to freeze, cook the orzo separately and add it fresh when you reheat. It takes an extra step but keeps the texture just right.
Serving Suggestions
I love serving this with a hunk of warm, crusty bread or garlic toast for dipping into the lemony broth. A simple side salad with cucumbers, tomatoes, and a drizzle of olive oil keeps the meal light and fresh. If you want to make it a bigger spread, add some olives, feta cheese, and marinated artichokes on the side for a full Mediterranean vibe.
- Pair it with a crisp white wine like Sauvignon Blanc or a sparkling water with a lemon wedge.
- Top with extra fresh herbs right before serving to keep them bright and fragrant.
- Double the batch and freeze half before adding the orzo, then cook the pasta fresh when you're ready to eat.
Save to Pinterest This soup has seen me through sick days, busy weeks, and quiet nights when I just needed something warm and easy. I hope it finds a place in your kitchen and becomes the kind of recipe you reach for without thinking, the one that feels like home no matter where you are.
Recipe Q&A
- → Can I use raw chicken instead of pre-cooked?
Yes. Add raw diced chicken breast to the broth at step 3 and simmer for 12-15 minutes until cooked through, then proceed with adding orzo.
- → How do I make the Greek avgolemono variation?
Beat 2 egg yolks with a splash of lemon juice. Slowly whisk in a ladleful of hot broth to temper the eggs, then stir the mixture into the soup off heat. This creates a silky, enriched broth.
- → What can I substitute for orzo?
Rice, farro, small pasta shapes, or barley all work well. Adjust cooking time according to the grain—shorter pasta shapes typically need 8-10 minutes, while rice may need slightly longer.
- → How should I store and reheat leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat, adding broth if needed to restore consistency. Avoid boiling to preserve delicate flavors.
- → Is this dairy-free?
Yes, the base is naturally dairy-free. Simply omit the Parmesan cheese garnish. Double-check that your broth is certified dairy-free if you have severe allergies.
- → Can I freeze this soup?
Yes, freeze in portions for up to 3 months. Store the orzo separately if possible to prevent it from becoming mushy upon thawing. Reheat on the stovetop with added broth as needed.