Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup
🍋  🐓 🍲 🥕 🌿
With Carrots, Dill, and Parmesan

Bright with lemon and fresh dill, this comforting chicken dish falls somewhere between a hearty soup and a light stew. Everything comes together easily in one pot, making it a good choice for serving a crowd.

For our recent dinner party, we started with a goat cheese and vegetable salad dressed with an orange-balsamic vinaigrette—served alongside homemade artisan bread—then followed with the hot soup as a second course for a relaxed, satisfying meal. A chilled glass of Petit Chablis Domaine L. Chatelain 2024 was a perfect match, its crisp citrus and mineral notes complementing the lemony broth and fresh dill.

Lemon Chicken Orzo Soup Recipe

Ingredients

1 large lemon
3 T. olive oil, plus more for finishing
1 medium yellow onion, small dice
9 c. unsalted chicken stock
5 – 6 medium carrots, peeled and cut into ½-inch slices
1 3/4 – 2 lbs. boneless, skinless chicken breasts
2 – 3 t. sea salt, or to taste
1 1/2 c. uncooked orzo
1/4 c. chopped fresh dill, plus more for garnish
Freshly grated Parmesan cheese, for serving
Freshly ground black pepper

Method

Finely zest the lemon and squeeze the juice. Set aside.

Heat the olive oil in a large soup pot over medium heat. Add the onion and cook, stirring occasionally, until completely softened.

Pour in the chicken stock and add the carrots. Bring to a gentle simmer. Add the chicken breasts and salt. Adjust the heat to maintain a gentle simmer and poach the chicken just until cooked through, about 12 minutes. Transfer the chicken to a cutting board and let it rest for a few minutes, then slice into small bite-size pieces.

Stir the orzo into the simmering soup and cook until tender, about 8–10 minutes. Return the chicken to the pot and stir to warm through.

When the chicken is hot, turn off the heat and let the soup rest uncovered for 15 minutes. The orzo will absorb some of the broth, giving the soup a slightly thicker consistency.

Stir in the lemon zest, lemon juice, and chopped dill. Taste and adjust salt if needed. Warm the soup briefly over medium heat for 1–2 minutes so it is piping hot.

To Serve

Ladle into warm bowls and finish each serving with a light drizzle of olive oil, freshly grated Parmesan, extra dill, and black pepper. Serve extra Parmesan and lemon wedges on the side.

Wine Pairing

A chilled glass of Petit Chablis Domaine L. Chatelain 2024 pairs beautifully with this soup. This light, crisp Chardonnay from the Chablis region of Burgundy is known for its bright citrus, green apple notes, and chalky minerality. Its lively acidity and clean finish echo the lemon in the broth and highlight the fresh dill, while cutting through the richness of the chicken and orzo. The wine’s elegance and freshness make it a perfect companion for a light, brothy chicken dish that’s both comforting and refined.

More Lemon Chicken Soup

If you love bright, lemony chicken soups, this lemon-dill version is a perfect place to start. It shares a citrusy, satisfying character with my recipe for Greek Avgolemono—both feature chicken, orzo, and lemon—but Avgolemono has a silky, egg-thickened broth, while this soup stays brothy and fresh. My Greek soup’s unique garnish adds a playful twist; check it out here! 🍋