Lemon Dill Chicken Orzo Soup

$- 1 lb boneless, skinless chicken breasts - 1 cup orzo pasta - 4 cups chicken broth (preferably low-sodium) - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium carrots, sliced into thin rounds - 2 celery stalks, diced into small pieces - 1 cup fresh spinach, roughly chopped - 3 tablespoons fresh dill, finely chopped (or 1 tablespoon dried dill) - Zest of 1 lemon and juice from the same lemon - Salt and pepper, to taste - 2 tablespoons olive oil For a lighter option, use chicken thighs instead of breasts. If you want a gluten-free meal, substitute orzo with gluten-free pasta. You can also use vegetable broth for a vegetarian version. Fresh dill gives the best flavor, but dried dill works in a pinch. This soup serves about six people. Each serving is rich in protein from the chicken and provides vitamins from the spinach, carrots, and celery. The orzo adds carbs for energy. The lemon juice boosts vitamin C, while the olive oil offers healthy fats. Each bowl is a comforting choice for a balanced meal. {{ingredient_image_2}} 1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 diced onion, 2 sliced carrots, and 2 diced celery stalks. Cook for about 5-7 minutes. 3. Stir until the onion looks soft and clear. This gives a good base flavor. 4. Add 2 minced garlic cloves and cook for 1 more minute. You want to smell that garlic! 5. Next, place 1 lb of chicken breasts into the pot. Pour in 4 cups of chicken broth. 6. Bring this mix to a boil, then lower the heat. Let it simmer for 15-20 minutes. 7. When the chicken is cooked, take it out and set it on a cutting board. 8. Use two forks to shred the chicken into small pieces. Set it aside. 9. While the chicken cools, add 1 cup of orzo pasta to the pot. Cook it for about 8-10 minutes. 10. In the last 2 minutes, stir in 1 cup of chopped spinach, the shredded chicken, and 3 tablespoons of fresh dill. 11. Don’t forget to add the zest and juice from 1 lemon for brightness. 12. Taste your soup and season with salt and pepper as you like. 13. Let it rest for a few minutes off the heat. This lets the flavors blend well. - The onion should look soft and clear, not brown. This means it’s ready. - When the chicken is done, it should be white all the way through. No pink at all. - The orzo will be tender but still firm when it is al dente. Taste a piece to check. - The spinach should wilt down nicely, adding color to your soup. - Do not rush the sautéing step. It builds flavor, so take your time. - Don’t skip shredding the chicken well. It helps mix flavors throughout the soup. - Be careful not to overcook the orzo. It can turn mushy if left too long. - Adjust salt and pepper after cooking. This makes sure you don’t add too much early on. To make this soup even better, focus on the herbs. Fresh dill is key here. Add more if you love its taste. You can also try adding thyme or parsley for a twist. A splash of white wine adds depth too. If you want a kick, try a pinch of red pepper flakes. This will bring warmth without overpowering the dish. When storing leftovers, let the soup cool first. Then, place it in an airtight container. It keeps well in the fridge for up to three days. If you have extra orzo, consider keeping it separate. This helps prevent it from getting mushy. You can also freeze the soup for up to three months. Just remember to thaw it overnight in the fridge before reheating. Serve this soup warm in large bowls. A sprinkle of fresh dill on top adds a nice touch. A slice of lemon on the side brightens the flavors too. Pair it with crusty bread for dipping. If you want a fuller meal, add a simple salad on the side. Enjoy the comforting flavors with friends and family! Pro Tips Use Fresh Ingredients: For the best flavor, use fresh dill and spinach. Fresh herbs can significantly enhance the taste of your soup. Perfectly Cooked Orzo: Be careful not to overcook the orzo. It should be al dente, as it will continue to cook slightly after being added to the soup. Adjust for Acidity: If you prefer a more pronounced lemon flavor, feel free to add more lemon juice or zest according to your taste. Make it a Meal: Serve the soup with a side of crusty bread or a fresh salad to make it a complete and satisfying meal. {{image_4}} You can make this soup gluten-free by swapping the orzo with gluten-free pasta. Look for rice or quinoa pasta for great texture. Another option is to use rice. Just add it early to cook in the broth. This keeps the soup tasty and safe for those avoiding gluten. To create a vegetarian version, skip the chicken and use vegetable broth. You can add chickpeas or white beans for protein. Toss in more veggies like zucchini or bell peppers for extra flavor. The fresh dill and lemon will still shine through, making it light and fresh. You can play with herbs to change the taste. Try parsley or basil for a different twist. Thyme or oregano gives a warm flavor that pairs well with chicken and veggies. Adjust the herbs to your liking. This soup is a great base to explore your favorite tastes. To store your Lemon Dill Chicken Orzo Soup, let it cool first. Use an airtight container. This keeps the soup fresh for up to three days in the fridge. Label the container with the date. This helps you know when to use it. You can freeze the soup if you want to save it longer. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. This soup freezes well for up to three months. When you’re ready to eat it, thaw it in the fridge overnight. Reheat the soup on the stove over medium heat. Stir it often to prevent sticking. You can also use the microwave. Place the soup in a microwave-safe bowl and cover it. Heat for two to three minutes, stirring halfway through. Make sure it’s hot all the way through before serving. Enjoy your warm bowl of comfort! Yes, you can use frozen chicken. Just add it directly to the pot. Cook it longer until it is fully cooked. Check that it reaches 165°F inside. This method works well and saves time. To make your orzo soup creamy, add a splash of heavy cream. You can also stir in some cream cheese. Another great option is to blend a portion of the soup. This adds a nice texture. To make the soup heartier, add more vegetables like peas or potatoes. You could also toss in some beans for extra protein. If you want more grains, try adding rice or quinoa. Each option makes the soup more filling. This blog post covers key ingredients, clear cooking steps, and helpful tips for your dish. We explored ways to enhance flavor, different variations to suit dietary needs, and smart storage methods. By avoiding common mistakes and following our guidelines, you can create a tasty meal every time. Remember, cooking is a skill that improves with practice. Enjoy experimenting and making this dish your own!$

Lemon Dill Chicken Orzo Soup

A refreshing and hearty soup made with chicken, orzo pasta, and fresh vegetables, infused with lemon and dill.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 6

Calories 250 kcal

Ingredients

1 lb boneless, skinless chicken breasts
1 cup orzo pasta
4 cups chicken broth (preferably low-sodium)
1 medium onion, finely diced
2 cloves garlic, minced
2 medium carrots, sliced into thin rounds
2 stalks celery, diced into small pieces
1 cup fresh spinach, roughly chopped
3 tablespoons fresh dill, finely chopped (or 1 tablespoon dried dill)
1 lemon zest and juice
to taste salt and pepper
2 tablespoons olive oil

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and diced celery to the pot. Sauté the vegetables for about 5-7 minutes until they are softened and the onion is translucent.
Stir in the minced garlic and cook for an additional minute, until you can smell its fragrant aroma.
Carefully add the chicken breasts to the pot, then pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low to allow it to simmer. Cook for 15-20 minutes, or until the chicken is fully cooked and no longer pink in the center.
Once cooked, remove the chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces, then set it aside.
While the chicken is cooling, add the orzo pasta to the simmering broth. Cook the orzo according to the package instructions, typically about 8-10 minutes, until al dente.
In the last 2 minutes of the orzo cooking time, stir in the chopped spinach, the shredded chicken, fresh dill, lemon zest, and freshly squeezed lemon juice. Allow everything to meld together as the spinach wilts.
Taste the soup and season generously with salt and pepper to your liking.
Remove the pot from heat and let it sit undisturbed for a few minutes before serving, allowing flavors to deepen.

Notes

Ladle the soup into warm bowls and garnish with an additional sprinkle of fresh dill and a slice of lemon on the side for extra zest. Enjoy with crusty bread for a satisfying meal!

Keyword chicken, dill, lemon, orzo, soup