Lemon Chicken Orzo Soup Recipe (35 Minutes)

Name: The 35-Minute Chicken Soup I Make When the Temperature Drops
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Ingredients: 2 tablespoons extra-virgin olive oil, plus extra for serving; 1 medium fennel bulb or 3 celery stalks, chopped (about 1 1/2 cups); 1 medium yellow onion, chopped; 3/4 teaspoon ground coriander; 1 1/4 teaspoons kosher salt, divided, plus more to taste; 8 cups low-sodium chicken broth or stock; 2 boneless, skinless chicken breasts (about 1 1/4 pounds), trimmed and cut in half lengthwise; 1 cup orzo; 1/3 cup tahini, optional; 1/4 cup chopped fresh dill, plus more for garnish (from one 0.5-ounce clamshell); Finely grated zest of 1 lemon; 1/4 cup fresh lemon juice; Freshly ground black pepper, for serving

This quick and hearty soup takes just 35 minutes to make.
Gently poaching the chicken keeps it tender and flavorful.
Lemon juice and zest, black pepper, and dill give this soup tons of fresh flavor.

I married into a Greek family, and my husband and I inherited numerous Greek cookbooks. While we love cooking through them, we have a few go-to recipes that we can’t get enough of: pilafi (rice pilaf), bifteki (seasoned beef patties), and horiatiki salata (the classic village salad of tomatoes, cucumber, feta, onions, and olives). However, when we feel unwell or the temperature drops, we immediately turn to avgolemono, a lemony chicken soup thickened with eggs.

I have started making a version of this soup without eggs, but it is just as satisfying. The key is adding plenty of lemon juice and fresh dill (which, in our family, are pantry staples). The soup is very comforting, but the addition of lemon and fresh dill is invigorating.

How I Make This Soup

I start by sautéing the fennel (or celery) and onions until softened, developing a sweet-savory base that balances the lemon. I bloom ground coriander with the sautéed vegetables to bring out its citrusy flavors.

Next, I add store-bought broth or stock and two halved chicken breasts. Then I bring it to a simmer, turn off the heat, and let the chicken poach slowly, yielding tender shreds of chicken in a flavorful broth. Then I shred the chicken while cooking the orzo in the fortified broth. To finish the soup, I add a handful of fresh dill, lemon zest and lots of lemon juice, and the shredded chicken.

Two bowls of orzo soup garnished with fresh herbs with spoons placed beside them — Simply Recipes / Ali Redmond

Add Tahini for Even More Flavor

After thumbing through some of the family cookbooks, I came across a simple Lenten soup called tahinosoupa that uses tahini to add richness. Inspired by this, I often stir a glug of tahini (another pantry staple in our house) into the soup for a creamy texture and slight nuttiness. This step is entirely optional, but it is definitely worth a try!

Helpful Swaps

To make this vegetarian, use 2 cans of drained and rinsed gigante beans (aka fasolia gigantes) or chickpeas instead of chicken, and substitute vegetable broth for the chicken broth.
You can substitute three cups of shredded rotisserie chicken for the poached chicken in the recipe; add the chicken in step six to just warm it through.
Substitute any tiny pasta for the orzo, such as pearl couscous, ditalini, or acini de pepe.
While I prefer fresh dill in this recipe, I will use dry dill in a pinch. If substituting dry for fresh, use about 1 1/2 tablespoons. Feel free to add more or less depending on what tastes right to you.

A closeup of a bowl of lemony orzo soup with herbs and visible chunks of meat and pasta — Simply Recipes / Ali Redmond

Other Greek-Inspired Recipes To Try

Lemon Chicken Orzo Soup

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings 6 to 8 servings

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2 tablespoons extra-virgin olive oil, plus extra for serving
1 medium fennel bulb or 3 celery stalks, chopped (about 1 1/2 cups)
1 medium yellow onion, chopped
3/4 teaspoon ground coriander
1 1/4 teaspoons kosher salt, divided, plus more to taste
8 cups low-sodium chicken broth or stock
2 boneless, skinless chicken breasts (about 1 1/4 pounds), trimmed and cut in half lengthwise
1 cup orzo
1/3 cup tahini, optional
1/4 cup chopped fresh dill, plus more for garnish (from one 0.5-ounce clamshell)
Finely grated zest of 1 lemon
1/4 cup fresh lemon juice
Freshly ground black pepper, for serving

Sauté the vegetables:

Heat the oil in a Dutch oven over medium heat until shimmering. Add the fennel or celery, onions, coriander, and 1/2 teaspoon of the salt and cook until softened and nearly translucent, about 5 minutes.
Poach the chicken:

Add the broth, chicken, and the remaining 3/4 teaspoon salt. Increase the heat to high and bring to a simmer. Turn off the heat, cover, and let stand until the chicken is cooked through, 10 to 15 minutes. It should reach an internal temperature of 160°F.
Shred the chicken:

Transfer the chicken to a plate and let it sit until cool enough to handle. Using two forks or your hands, shred the chicken into bite-sized pieces.
Meanwhile, cook the orzo:

Return the soup to a simmer over medium-high heat. Add the orzo and simmer until tender, 11 to 13 minutes, stirring occasionally to prevent sticking.
Season the soup:

Take the soup off the heat and stir in the tahini, if using, dill, lemon zest and juice, and shredded chicken. Season to taste with salt and pepper.

Serve drizzled with extra olive oil and sprinkled with lots of black pepper and extra fresh dill.

Refrigerate leftovers in an airtight container for up to 5 days. The orzo will absorb broth as it's stored, so you may need to add a bit more chicken broth or water when you reheat it. If you're making the soup ahead of time, you can cook it without the orzo, tahini, lemon zest and juice, and dill. When reheating the soup, bring it to a simmer, cook the orzo, and finish with the aromatics as directed in Step 5.

Freeze the soup in a freezer-safe container for up to 3 months. For best results, freeze it without the orzo, tahini, lemon, and dill, adding them when you reheat the soup.

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Nutrition Facts (per serving)
238	Calories
8g	Fat
14g	Carbs
29g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	238
% Daily Value*
Total Fat 8g	10%
Saturated Fat 2g	8%
Cholesterol 60mg	20%
Sodium 331mg	14%
Total Carbohydrate 14g	5%
Dietary Fiber 1g	5%
Total Sugars 2g
Protein 29g
Vitamin C 7mg	34%
Calcium 38mg	3%
Iron 2mg	10%
Potassium 517mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.