Homemade Chicken Orzo Soup with Dill

📖 Description:

This Homemade Chicken Orzo Soup with Dill is a comforting, wholesome soup that combines tender chicken, orzo pasta, fresh vegetables, and aromatic dill in a savory broth. It’s a perfect balance of hearty and light, making it ideal for both cozy nights and refreshing lunches. The dill adds a bright, herby twist that sets this soup apart.

📝 Ingredients for Homemade Chicken Orzo Soup with Dill

• 1 tbsp olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, sliced

• 2 celery stalks, sliced

• 6 cups low-sodium chicken broth

• 1 cup cooked, shredded chicken (rotisserie or homemade)

• ¾ cup orzo pasta

• 1½ tsp salt (adjust to taste)

• ½ tsp black pepper

• Juice of ½ lemon

• 2 tbsp fresh dill, chopped (or 2 tsp dried dill)

• Optional: 1 bay leaf or ½ tsp thyme for added depth

• Optional garnish: extra dill, lemon wedges

🍳 Instructions:

1. Sauté Aromatics:
   In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5–6 minutes until softened. Add garlic and cook for 1 more minute.

2. Add Broth & Chicken:
   Pour in chicken broth, then stir in shredded chicken. Add salt, pepper, and optional herbs if using. Bring to a boil.

3. Add Orzo:
   Stir in orzo and reduce heat to a simmer. Cook for 8–10 minutes or until the orzo is tender, stirring occasionally.

4. Add Lemon & Dill:
   Remove from heat. Stir in lemon juice and fresh dill. Taste and adjust seasoning.

5. Serve:
   Ladle into bowls and garnish with more dill or lemon wedges if desired. Serve warm with crusty bread.

📌 Notes:

• You can use pre-cooked rotisserie chicken to save time.

• For a creamier version, stir in ¼ cup of heavy cream or Greek yogurt at the end.

• If reheating later, you may need to add more broth since orzo absorbs liquid over time.

💡 Tips:

• Cook orzo separately and add when serving to avoid sogginess in leftovers.

• Freeze soup without orzo if meal prepping – add freshly cooked pasta when ready to serve.

• Fresh dill gives the best flavor, but dried dill works well in a pinch.

🍽️ Servings:

Serves 4–6 people
Makes approximately 6 bowls

🧾 Nutritional Info (Per Serving – approx.):

For 1 of 6 servings

• Calories: 280

• Protein: 20g

• Carbs: 28g

• Fat: 9g

• Fiber: 2g

• Sugar: 3g

• Sodium: 600mg

(Values are estimates and may vary depending on exact ingredients used.)

🌿 Benefits:

• High in lean protein and vitamin-rich vegetables

• Contains anti-inflammatory compounds from dill and lemon

• Great for immune support

• Comforting for cold and flu season

• Light yet satisfying — ideal for weight-conscious meals

❓ Q&A:

Q: Can I make this gluten-free?
A: Yes! Substitute orzo with gluten-free pasta, rice, or quinoa.

Q: How long does it last in the fridge?
A: Up to 4 days in an airtight container. Add extra broth when reheating.

Q: Can I freeze this soup?
A: Yes, but freeze without orzo for best texture. Add cooked orzo when reheating.

Q: Can I use chicken thighs instead of breast?
A: Absolutely. Thighs provide richer flavor and stay moist.

Q: Is dill necessary?
A: It gives the soup a distinct brightness, but you can substitute parsley or leave it out for a different flavor profile.