Lunch · Dinner · One pot · Dairy-free · Fall

Lemon Chicken Orzo Soup with Dill

Name: Lemon Chicken Orzo Soup with Dill
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1 small yellow onion, finely diced; 2 medium carrots, peeled and diced; 2 stalks celery, finely sliced; 3 cloves garlic, minced; 6 cups low-sodium chicken broth, plus extra if needed; 1 lb boneless skinless chicken breasts, thawed; ½ tsp dried thyme; 1 bay leaf; ¾ cup dry orzo pasta; 3 tbsp fresh lemon juice; 1 tsp finely grated lemon zest, yellow part only; 3 tbsp chopped fresh dill; ½ tsp fine salt, or less to taste; ¼ tsp black pepper; Lemon slices and extra dill, optional

A pot of chicken, carrots and rice-shaped pasta finished with lemon and fresh dill. The broth stays light, with a little body from the orzo.

Edited by Mara Ellison (fictional editorial persona)

Recipe record published by Tasty Recipes editorial team

Published 2026-09-09

55 min6 servings

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Lemon chicken orzo soup with shredded chicken, carrots, celery and fresh dill in a navy bowl

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Ingredients at original yield

2 tbsp olive oil
1 small yellow onion, finely diced
2 medium carrots, peeled and diced
2 stalks celery, finely sliced
3 cloves garlic, minced
6 cups low-sodium chicken broth, plus extra if needed
1 lb boneless skinless chicken breasts, thawed
½ tsp dried thyme
1 bay leaf
¾ cup dry orzo pasta
3 tbsp fresh lemon juice
1 tsp finely grated lemon zest, yellow part only
3 tbsp chopped fresh dill
½ tsp fine salt, or less to taste
¼ tsp black pepper
Lemon slices and extra dill, optional

How to make Lemon Chicken Orzo Soup with Dill

Timing details

Estimated total: 15 minutes to prepare and about 40 minutes on the stovetop, including bringing the broth to a simmer. Shred the chicken while the orzo cooks. Thicker chicken pieces may need longer; check the temperature.

Preparation: 15 min
Cooking: 40 min

Preparation / waiting Step 2: 7 to 8 minutes
Preparation / waiting Step 2: 30 seconds
Cooking Step 3: 15 minutes
Cooking Step 4: 8 to 10 minutes
Cooking Step 5: 1 to 2 minutes

01
Prepare the vegetables, wash the lemon and dill, and measure the ingredients. On a separate board, slice thick chicken breasts horizontally into pieces about 1/2 inch thick. Wash hands, utensils and the board after handling raw chicken.
02
Warm the oil in the pot over medium heat. Add onion, carrots and celery; stir occasionally for 7 to 8 minutes, until the onion softens. Add garlic and stir for 30 seconds.
03
Pour in the broth and add the chicken, thyme and bay leaf. Bring to a gentle simmer, then cover with the lid slightly ajar. Simmer for about 15 minutes. Check each chicken piece at its thickest point: it must reach 165°F (74°C). Keep cooking any underdone pieces before removing them.
04
Move the cooked chicken to a clean plate. Stir the orzo into the simmering broth and cook uncovered for 8 to 10 minutes, or according to its package, stirring frequently along the base of the pot. Meanwhile, shred the chicken with two forks.
05
Once the orzo is tender, return the chicken and its juices to the pot. Heat for 1 to 2 minutes until hot throughout. Add a little extra broth if you prefer a looser soup.
06
Remove the bay leaf and turn off the heat. Stir in lemon juice, zest, dill, salt and pepper. Taste before adding more salt. Ladle into six bowls and add optional lemon slices and dill.

Recipe questions

Is orzo a type of rice?

Orzo is a small pasta, usually made from wheat. Rice needs different cooking times and liquid amounts, so it is not a direct swap in this method.

How do I keep the pasta from soaking up all the broth?

Serve the soup soon after cooking. For meal preparation, cook the orzo separately according to its package and refrigerate it separately from the soup. Combine the portions you need when reheating.

How should I store leftovers?

Divide into shallow containers and refrigerate within 2 hours, at 4°C (40°F) or colder. Use within 3 days. Reheat to 165°F (74°C), adding broth or water as needed; bring reheated soup to a full rolling boil.

Can I freeze it?

For a better pasta texture, freeze the chicken-and-vegetable soup without orzo. Refrigerate promptly before freezing, use within 3 months for quality, then thaw in the refrigerator. Reheat thoroughly and add freshly cooked orzo.

Cooking & storage

Check the thickest part of each piece with a food thermometer, away from bone. Poultry pieces should reach 74°C (165°F). Colour alone does not establish doneness. Health Canada cooking temperatures

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Recipe source: Adapted from Diana at Little Sunny Kitchen. Adapted with olive oil instead of butter, no flour, less orzo and fresh dill. Contains wheat; check pasta and broth labels for other allergens.

Additional references: Natasha Bull at Salt & Lavender: orzo and make-ahead guidance · Health Canada food storage guidance · Health Canada: safe handling of leftovers · FoodSafety.gov: chicken and reheating temperatures