Mediterranean Chicken Orzo Soup with Lemon and Dill

Name: Mediterranean Chicken Orzo Soup With Lemon And Dill
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, finely diced, about 1 cup; 3 medium carrots, peeled and sliced into thin half-moons, about 1 1/2 cups; 3 celery ribs, finely sliced, about 1 cup; 4 garlic cloves, minced; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1 teaspoon dried oregano; 1 bay leaf; 8 cups low-sodium chicken broth, preferably about 140mg sodium per cup; 1 pound boneless, skinless chicken breasts, about 2 medium breasts; 1 cup dry orzo pasta, about 6 ounces; 4 packed cups baby spinach, roughly chopped if leaves are large; 1/4 cup chopped fresh dill, plus more for serving; 1 teaspoon finely grated lemon zest; 1/4 cup fresh lemon juice, from about 2 medium lemons; Lemon wedges; Extra chopped fresh dill; Freshly ground black pepper; Crumbled feta, for a saltier Mediterranean finish; Plain Greek yogurt, for a creamy swirl

Imperial May 19, 2026May 19, 2026

Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Quick Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely diced
3 medium carrots, sliced into thin half-moons
3 celery ribs, finely sliced
4 garlic cloves, minced
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 bay leaf
8 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts
1 cup dry orzo pasta
4 packed cups baby spinach
1/4 cup chopped fresh dill
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice, from about 2 lemons

Do This

1. Warm olive oil in a large pot over medium heat, then sauté onion, carrots, and celery for 7 minutes.
2. Stir in garlic, salt, pepper, oregano, and bay leaf; cook for 1 minute.
3. Add broth and chicken breasts. Bring to a gentle boil, then simmer at 195°F to 205°F for 15 to 18 minutes, until chicken reaches 165°F.
4. Transfer chicken to a plate, shred it, and return it to the pot.
5. Stir in orzo and simmer for 8 to 9 minutes, until just tender.
6. Turn off the heat. Stir in spinach, dill, lemon zest, and lemon juice.
7. Taste, adjust salt and lemon, and serve warm with extra dill if desired.

Why You’ll Love This Recipe

Fresh but comforting: Lemon, dill, and spinach brighten a cozy chicken-and-orzo soup.
Simple ingredients: Everyday vegetables, pantry orzo, and chicken turn into a nourishing one-pot meal.
Light yet filling: The broth keeps it soothing, while shredded chicken and orzo make it satisfying.
Great for weeknights: It cooks in under an hour and reheats beautifully with one easy trick.

Grocery List

Produce: 1 medium yellow onion, 3 medium carrots, 3 celery ribs, 4 garlic cloves, 4 packed cups baby spinach, 1 small bunch fresh dill, 2 lemons
Meat: 1 pound boneless, skinless chicken breasts
Dairy: Optional crumbled feta or plain Greek yogurt for serving
Pantry: Extra-virgin olive oil, low-sodium chicken broth, dry orzo pasta, kosher salt, black pepper, dried oregano, bay leaf

Full Ingredients

Soup Base

2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely diced, about 1 cup
3 medium carrots, peeled and sliced into thin half-moons, about 1 1/2 cups
3 celery ribs, finely sliced, about 1 cup
4 garlic cloves, minced
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 bay leaf

Chicken, Broth, and Orzo

8 cups low-sodium chicken broth, preferably about 140mg sodium per cup
1 pound boneless, skinless chicken breasts, about 2 medium breasts
1 cup dry orzo pasta, about 6 ounces

Fresh Finishes

4 packed cups baby spinach, roughly chopped if leaves are large
1/4 cup chopped fresh dill, plus more for serving
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice, from about 2 medium lemons

Optional Serving Garnishes

Lemon wedges
Extra chopped fresh dill
Freshly ground black pepper
Crumbled feta, for a saltier Mediterranean finish
Plain Greek yogurt, for a creamy swirl

Mediterranean Chicken Orzo Soup with Lemon and Dill – Closeup

Step-by-Step Instructions

Step 1: Prep the vegetables and chicken

Dice the onion, slice the carrots and celery, mince the garlic, chop the dill, and zest and juice the lemons. Keep the lemon juice and dill separate until the end so their flavor stays bright and fresh.

Pat the chicken breasts dry with paper towels. If one breast is much thicker than the other, gently pound it to an even thickness of about 1 inch so the chicken cooks evenly in the broth.

Step 2: Sauté the aromatic vegetables

Set a large Dutch oven or heavy soup pot over medium heat and add the 2 tablespoons of olive oil. When the oil looks glossy, add the diced onion, sliced carrots, and sliced celery. Cook for 7 minutes, stirring occasionally, until the onion is translucent and the vegetables are beginning to soften.

Try not to brown the vegetables heavily here. This soup should taste clean, golden, and soothing, so a gentle sauté is perfect.

Step 3: Add the garlic and seasonings

Stir in the minced garlic, kosher salt, black pepper, dried oregano, and bay leaf. Cook for 1 minute, stirring constantly, until the garlic smells fragrant. This quick step wakes up the dried oregano and gives the broth a deeper Mediterranean flavor.

Step 4: Simmer the chicken in the broth

Pour in the 8 cups of low-sodium chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any flavorful bits. Add the chicken breasts and increase the heat to medium-high. Bring the soup just to a gentle boil, then immediately reduce the heat to maintain a steady simmer, about 195°F to 205°F.

Cover the pot partially and simmer for 15 to 18 minutes, or until the thickest part of the chicken registers 165°F on an instant-read thermometer. Avoid a hard boil, which can make the chicken tough and cloudy the broth.

Step 5: Shred the chicken

Transfer the cooked chicken to a cutting board or shallow bowl. Let it rest for 5 minutes, then shred it with two forks into bite-size pieces. Discard the bay leaf from the pot.

Return the shredded chicken to the soup and bring the broth back to a gentle simmer over medium heat.

Step 6: Cook the orzo until just tender

Stir in the 1 cup of dry orzo. Simmer uncovered for 8 to 9 minutes, stirring every couple of minutes so the orzo does not stick to the bottom of the pot. The orzo should be tender but still have a little bite.

If the soup thickens more than you like, add 1/2 to 1 cup additional hot broth or water. Orzo continues to absorb liquid as it sits, so a slightly brothy texture at this stage is ideal.

Step 7: Finish with spinach, dill, and lemon

Turn off the heat. Stir in the baby spinach, chopped fresh dill, lemon zest, and lemon juice. The residual heat will wilt the spinach in about 1 minute while keeping it vibrant green.

Taste the soup and adjust carefully. Add another pinch of salt if the flavors taste flat, more lemon juice if you want extra brightness, or more black pepper for a gentle bite.

Step 8: Serve warm

Ladle the soup into warm bowls and finish with extra dill, a grind of black pepper, and a lemon wedge if desired. For a richer Mediterranean-style bowl, add a small sprinkle of crumbled feta or a spoonful of plain Greek yogurt just before serving.

Pro Tips

Do not overcook the orzo: Pull the soup from the heat when the orzo is just tender. It will continue softening in the hot broth.
Add lemon off the heat: Fresh lemon juice tastes brightest when stirred in at the end rather than boiled.
Use an instant-read thermometer: Chicken breasts are done at 165°F. This keeps them juicy instead of dry.
Keep extra broth nearby: Orzo absorbs liquid as it rests, so add a splash of broth when reheating or before serving leftovers.
Chop dill just before using: Fresh dill is delicate, and last-minute chopping gives the soup the best aroma.

Variations

Avgolemono-inspired creamy lemon version: Whisk 2 large eggs with the lemon juice in a bowl. Slowly whisk in 1 cup of hot broth to temper, then stir the mixture into the soup off the heat. Do not boil after adding the eggs.
Use chicken thighs: Substitute 1 pound boneless, skinless chicken thighs. Simmer them for 18 to 22 minutes, until they reach 165°F to 175°F and shred easily.
Add beans for extra fiber: Stir in 1 drained and rinsed 15-ounce can of chickpeas with the orzo. Add an extra 1 cup of broth if you prefer a looser soup.

Storage & Make-Ahead

Store cooled soup in an airtight container in the refrigerator for up to 4 days. The orzo will continue absorbing broth, so add 1/2 to 1 cup of broth or water per 2 servings when reheating. Reheat gently on the stovetop over medium-low heat until the soup reaches 165°F, or microwave in 60-second intervals, stirring between each interval.

For the best make-ahead texture, cook the soup through the chicken-shredding step, then refrigerate the broth, vegetables, and chicken without the orzo, spinach, dill, or lemon. When ready to serve, bring the soup to a simmer, add the orzo, cook for 8 to 9 minutes, then finish with spinach, dill, lemon zest, and lemon juice.

Freezing is best without the orzo because pasta can become soft after thawing. To freeze, prepare the soup through Step 5, cool completely, and freeze for up to 3 months. Thaw overnight in the refrigerator, reheat to a simmer, then add fresh orzo and finish as directed.

Nutrition (per serving)