Chicken Orzo Soup With Lemon and Dill
This chicken orzo soup with lemon and dill is fresh, delicious, and filled with fabulous flavors of spring. Savory chicken, zesty lemon, petite peas, and fresh dill combine to make the perfect soup to celebrate the season. The addition of the orzo makes it hearty and satisfying. It’s a lovely way to welcome spring in the kitchen.
Find the full recipe at the end of this post.
Spring can be somewhat of a tease sometimes, don’t you think? As much as we long to hear the birds singing again, for the flowers to bloom, and for the grass to turn green, there are still those days when the chill in the air reminds you that winter is a not-so-distant memory.
Chicken orzo soup with lemon and dill is perfect for those spring-teaser days. The fresh, bright, and zesty flavors remind you that spring is here, and with it, it brings tons of gifts. Don’t get me wrong though, enjoying this soup doesn’t need to be limited to the springtime. As a matter of fact, it’s a farmhouse favorite all year round.
Ingredients in Chicken Orzo Soup with Lemon and Dill
The ingredients in this soup are fresh, easy to find, and healthy. Here is everything you need:
- Rotisserie chicken
- Olive oil
- Chicken broth
- Peas (preferably fresh, but frozen are ok too)
- Bay leaf
- Coriander (A fresh-tasting spice with a mildly sweet, lemony flavor.)
- Salt and pepper
- Fresh dill
- Creme Fraiche (optional)
How to Make Chicken Orzo Soup with Lemon and Dill
In under one hour, you can be enjoying this fresh, delicious, and spring-inspired soup. It’s so easy to make!
First, in a large pot, heat the olive oil over medium heat. Sauté the onion in the oil until it’s translucent, about 5 minutes. Next, add the celery, and carrots and sauté them until they are tender. Then, add the minced garlic and sauté for about thirty seconds.
Add the chicken broth and shredded chicken into the pot. Then, add the peas, coriander, and lemon zest, and bring the soup to a simmer. Simmer on medium-low for about 10-15 minutes.
While the soup is simmering, bring a pot of water to a boil. Cook the orzo according to the package directions and drain it once it’s cooked.
Finally, add the fresh dill and juice from one lemon to the soup. Taste and add more salt and lemon (juice or zest) depending on your preference. Remember, we are celebrating spring, you want to be able to taste the lemon.
To serve, spoon some orzo in each bowl and ladle the soup on top. Serve it with a dollop of Creme Fraiche or sour cream and a sprig of fresh dill.
Chicken orzo soup with lemon and dill is delicious on its own, but I love serving it with a warm fresh baguette and a garden salad. It’s perfect for lunch or dinner.
If you prefer a thicker broth, you can bring the soup to a boil and cook the orzo in it. I like my orzo al dente, so I cook it separately.
A couple of weeks ago when I made a pot, I added fresh baby asparagus that I picked up at the farmer’s market. I cut the spears into 1-2 inch pieces and dropped them into the soup about 5-10 minutes before serving it so they wouldn’t get mushy. The asparagus was another wonderful spring addition to the soup.
More of my Favorite Spring Recipes
Looking for more spring-inspired recipes? You may also enjoy these:
Lemon and Lavender Cake
Delicious Lemon Chicken
As always, thank you for joining me here. I love sharing recipes with you. If you haven’t already, I hope you will join me on Pinterest and Instagram too where I share more recipes, home decor, easy and beautiful DIYs, gardening, farm life, and more. Until next time, bon appetit!
Chicken Orzo Soup With Lemon and Dill
- 1 rotisserie chicken, shredded
- 1-2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 stalks celery, chopped
- 2 carrots, sliced
- 64 ounces chicken broth
- 1 cup fresh or frozen peas
- 1 Bay leaf
- 2 teaspoons ground coriander
- 1/4 cup fresh lemon juice and zest from 1 lemon
- 1 teaspoon sea salt, more to taste
- 1/2 teaspoon fresh ground pepper, more to taste
- 1 cup dry orzo
- 1/4 cup fresh dill, chopped and some sprigs for garnish
- Creme Fraîche or sour cream (optional)
- In a large pot, heat the olive oil over medium heat. Sauté the onion in the oil until it's translucent, about 5 minutes. Then, add the celery and carrots and sauté them with the onions, for about 5 minutes. Once they are tender, stir in the minced garlic and sauté for about 30 seconds.
- Add the chicken broth and shredded chicken into the pot. As well as the peas, coriander, and lemon zest, and bring the soup to a simmer. Simmer on medium-low for about 10-15 minutes.
- While the soup is simmering, bring a pot of water to a boil. Cook the orzo according to the package directions and drain it once it's cooked.
- Add the fresh dill and juice from one lemon to the soup. Taste and add more salt and lemon to taste. Remember, we are celebrating spring, you want to taste the lemon.
- To serve, spoon some orzo in each bowl and ladle the soup on top. Serve it with a dollop of Creme Fraîche or sour cream and a sprig of fresh dill.