Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp extra-virgin olive oil, divided
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 celery ribs, sliced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 3/4 cup dry orzo (about 4.5 oz / 125 g)
- 3 cups shredded rotisserie chicken (about 1 lb / 450 g)
- 2 tsp finely grated lemon zest + 1/4 cup fresh lemon juice
- 3 tbsp chopped fresh dill; 2 tbsp chopped fresh parsley
- 1 to 1 1/4 tsp kosher salt, 1/2 tsp black pepper
- Pinch red pepper flakes (optional)
Do This
- 1) Warm 1 tbsp oil in a 5–6 qt pot over medium heat. Sauté onion, carrots, and celery 6–7 minutes. Add garlic 30 seconds.
- 2) Add broth, bay leaf, lemon zest, salt, and pepper. Bring to a boil, then reduce to a gentle simmer (about 190°F).
- 3) Stir in orzo. Simmer, stirring often, 7–8 minutes until just tender.
- 4) Add chicken; simmer 2–3 minutes to heat through.
- 5) Off heat, stir in dill, parsley, lemon juice, and remaining 1 tbsp oil.
- 6) Adjust seasoning; remove bay leaf. Thin with hot water if needed.
- 7) Ladle into bowls and garnish with extra dill and lemon wedges.
Why You’ll Love This Recipe
- Bright, cozy flavors: fresh dill and lemon make a simple chicken soup feel special.
- Weeknight-fast: rotisserie chicken keeps prep short but satisfying.
- Balanced bowl: tender orzo, plenty of veg, and a silky olive oil finish.
- Flexible: easy to adapt with greens, different herbs, or gluten-free pasta or rice.
Grocery List
- Produce: 1 yellow onion, 2 carrots, 2 celery ribs, 3 garlic cloves, 2 lemons, fresh dill, fresh parsley
- Dairy: Parmesan or plain Greek yogurt (optional for serving)
- Pantry: Rotisserie chicken (1 whole), low-sodium chicken broth (8 cups), dry orzo, extra-virgin olive oil, bay leaf, kosher salt, black pepper, red pepper flakes (optional)
Full Ingredients
Aromatics & Base
- 1 tbsp extra-virgin olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, sliced into 1/4-inch rounds (about 1 cup)
- 2 celery ribs, sliced (about 3/4 cup)
- 3 garlic cloves, minced
Broth & Pasta
- 8 cups low-sodium chicken broth (2 quarts)
- 1 bay leaf
- 3/4 cup dry orzo (about 4.5 oz / 125 g)
Chicken & Herbs
- 3 cups shredded rotisserie chicken, skin and bones removed (about 1 lb / 450 g)
- 2 tsp finely grated lemon zest (from 1 large lemon)
- 1/4 cup fresh lemon juice (from 1–2 lemons)
- 3 tbsp chopped fresh dill, plus more for garnish
- 2 tbsp chopped fresh flat-leaf parsley
To Finish & Serve
- 1 tbsp extra-virgin olive oil (for finishing)
- 1 to 1 1/4 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- Pinch red pepper flakes (optional)
- Lemon wedges, for serving
Step-by-Step Instructions
Step 1: Prep the chicken and vegetables
Pull the meat from a rotisserie chicken, discarding skin and bones, and shred into bite-size pieces (about 3 cups). Dice the onion, slice the carrots and celery, mince the garlic, and chop the dill and parsley. Finely grate the lemon zest, then juice the lemon.
Step 2: Build a flavorful base
Heat 1 tbsp olive oil in a 5–6 quart Dutch oven or soup pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, 6–7 minutes. Stir in the garlic and cook until fragrant, 30 seconds.
Step 3: Simmer the broth
Pour in the chicken broth, add the bay leaf, lemon zest, 1 tsp kosher salt, and the black pepper. Bring to a boil over medium-high heat, then reduce to a gentle simmer at about 190°F (small, steady bubbles). Simmer 5 minutes to meld flavors.
Step 4: Cook the orzo
Stir in the orzo. Keep the soup at a lively simmer (190–200°F) and cook uncovered, stirring often so the orzo does not stick, 7–8 minutes or until just al dente.
Step 5: Warm the chicken and add herbs
Add the shredded chicken and simmer 2–3 minutes until heated through. Stir in the chopped dill and parsley. Remove and discard the bay leaf.
Step 6: Brighten and enrich
Turn off the heat. Stir in the lemon juice and the remaining 1 tbsp olive oil for a silky finish. Taste and adjust seasoning with more salt, pepper, or a pinch of red pepper flakes. If the soup is thicker than you like (or if the orzo absorbed extra broth), stir in up to 1 cup hot water to loosen.
Step 7: Serve
Ladle into warm bowls and garnish with extra dill and lemon wedges. Serve immediately while steamy and bright.
Pro Tips
- Add lemon juice off heat to keep the flavor fresh and prevent bitterness.
- Stir the pot frequently after adding orzo; it sinks and can stick to the bottom.
- For the best texture when making ahead, cook the orzo separately and add to bowls as you serve.
- Taste the broth after adding chicken; rotisserie meat varies in saltiness, so season at the end.
- Warm bowls with hot water so the soup stays hot longer.
Variations
- Greens and peas: Stir in 2 cups baby spinach or 1 cup frozen peas during the last 1–2 minutes of cooking.
- Rice instead of orzo: Use 1/2 cup long-grain rice; simmer 15–18 minutes until tender.
- Avgolemono-style: Whisk 2 eggs with 2 tbsp lemon juice. Slowly stream in 1 cup hot broth while whisking, then stir into the pot off heat for a silky, dairy-free creaminess.
Storage & Make-Ahead
Refrigerate leftovers in airtight containers for up to 4 days. Orzo continues to absorb liquid, so expect the soup to thicken; stir in hot water or broth while reheating over medium-low heat until it returns to your preferred consistency. For the best make-ahead result, store the soup without orzo and keep cooked orzo separately; combine just before serving. Freeze the soup base (without orzo) for up to 3 months; thaw overnight in the fridge, heat gently, and add freshly cooked orzo, herbs, and lemon juice.
Nutrition (per serving)
Approximate: 255 calories; 22 g protein; 19 g carbohydrates; 7 g fat; 2 g fiber; 730 mg sodium. Values will vary based on the exact rotisserie chicken and broth used.
