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Creamy Chicken and Orzo Soup with Fresh Dill

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A cozy, creamy chicken soup enriched with orzo, fresh dill, and lemon, offering a perfect balance of comfort and brightness in every spoonful.

Ingredients

  • Olive Oil: 2 tablespoons
  • Yellow Onion: 1 medium, finely chopped
  • Carrots: 2 large, diced
  • Celery: 2 stalks, chopped
  • Garlic: 3 cloves, minced
  • All-Purpose Flour: 2 tablespoons
  • Chicken Broth: 6 cups
  • Cooked Chicken: 2 cups, shredded
  • Orzo Pasta: ¾ cup
  • Heavy Cream: ½ cup
  • Fresh Dill: ¼ cup, finely chopped
  • Lemon Juice: 2 tablespoons
  • Salt and Pepper: To taste

Instructions

  1. Preheat Your Equipment: Set a large pot over medium heat and drizzle in the olive oil.
  2. Combine Ingredients: Add chopped onion, carrots, and celery. Sauté until softened, about 5–7 minutes. Stir in garlic and cook for another 30 seconds.
  3. Prepare Your Cooking Vessel: Sprinkle in the flour and stir constantly for 1–2 minutes to form a light roux. Gradually pour in chicken broth, stirring to combine and remove lumps.
  4. Assemble the Dish: Add shredded chicken and orzo. Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes until orzo is tender.
  5. Cook to Perfection: Lower the heat and stir in heavy cream, dill, and lemon juice. Simmer for 3–4 more minutes. Taste and adjust salt and pepper.
  6. Finishing Touches: Let rest for a couple minutes off heat to allow flavors to meld and soup to thicken slightly.
  7. Serve and Enjoy: Ladle into bowls and garnish with extra dill or a lemon wedge if desired. Serve with crusty bread or a fresh salad.

Notes

  • Cook orzo separately if planning to store or freeze for better texture.
  • Use fresh dill and lemon for a bright, balanced flavor.
  • Warm the cream slightly before adding to avoid curdling.
  • Add spinach or peas at the end for extra color and nutrition.

Nutrition

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