Silky Lemony Chicken Orzo Soup with Dill

Why You’ll Love This Recipe

• Silky, spoon-coating broth from the classic avgolemono egg-lemon technique.
• Bright, bracing lemon balanced by loads of fresh dill and cracked black pepper.
• Comforting orzo and tender shredded chicken in every bite.
• Weeknight-easy yet dinner-party elegant, ready in under an hour.

Grocery List

• Produce: Yellow onion, celery, garlic, lemons, fresh dill
• Dairy: Large eggs
• Pantry: Extra-virgin olive oil, low-sodium chicken broth, dry orzo, bay leaf, kosher salt, black pepper, crusty bread

Full Ingredients

Aromatics and Base

• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, diced (about 1 cup)
• 2 celery ribs, thinly sliced (about 1 cup)
• 2 garlic cloves, minced
• 1 bay leaf

Chicken and Broth

• 1 lb boneless, skinless chicken thighs (4 small to medium pieces)
• 8 cups low-sodium chicken broth
• 1 1/4 tsp kosher salt, divided (start with 1 tsp in the broth, finish to taste)
• 1 tsp freshly ground black pepper, plus more to finish

Orzo

• 3/4 cup dry orzo

Avgolemono Finish

• 2 large eggs
• 1/2 cup fresh lemon juice (from 2 to 3 lemons), plus extra wedges for serving

Herbs and Serving

• 1/2 cup loosely packed fresh dill, finely chopped, plus extra fronds for garnish
• Crusty bread (warmed), for serving

Step-by-Step Instructions

Step 1: Build the aromatic base

Set a large pot (5 to 6 quarts) over medium heat. Add the olive oil, then the diced onion and sliced celery. Cook, stirring occasionally, until the vegetables are translucent and tender, 5 to 6 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the bay leaf.

Step 2: Simmer the chicken

Pour in the chicken broth and add 1 teaspoon of the kosher salt. Bring just to a simmer over medium-high heat, then reduce to medium-low to maintain a gentle simmer around 190°F. Add the chicken thighs, cover partially, and poach until the chicken is cooked through (165°F internal), 12 to 15 minutes. Skim any foam from the surface as needed.

Step 3: Shred the chicken and cook the orzo

Transfer the cooked chicken to a board and shred it into bite-sized pieces with two forks. Meanwhile, increase the heat to bring the broth back to a steady simmer and stir in the orzo. Cook, stirring occasionally, until just al dente, 7 to 9 minutes. Reduce the heat to low so the broth is hot but not boiling.

Step 4: Whisk and temper the egg-lemon mixture

In a medium bowl, vigorously whisk the eggs until lightened and slightly frothy, 20 to 30 seconds. Whisk in the lemon juice. While continuously whisking, slowly ladle in about 2 cups of hot broth from the pot, a little at a time, to gradually raise the temperature of the eggs without scrambling them. This tempering step is crucial for a silky, stable avgolemono finish.

Step 5: Finish the soup silky-smooth

Remove the pot from the heat. While stirring the soup in a steady circle, slowly pour in the tempered egg-lemon mixture. Return the shredded chicken to the pot. Stir in the chopped dill and 1 teaspoon black pepper. Keep the soup below a bare simmer (about 170 to 175°F); do not let it boil or the eggs may curdle. The broth should turn pale, creamy, and lightly thickened.

Step 6: Taste, garnish, and serve steaming

Taste and adjust seasoning with the remaining 1/4 teaspoon salt and more lemon juice if you like it brighter. Ladle into warm bowls and garnish with extra dill and freshly cracked black pepper. Serve immediately with warm crusty bread and lemon wedges. If holding on the stove, keep the heat on the lowest setting and avoid boiling.

Pro Tips

• Temper slowly. Whisk in the hot broth to the eggs in a thin stream to prevent scrambling and ensure a glossy, cohesive soup.
• Do not boil after adding eggs. Keep below a bare simmer to protect the silky texture.
• Salt to the finish. Lemon and dill mute salt perception; season at the end to avoid under- or over-salting.
• Make-ahead friendly: Cook the orzo separately if you plan on leftovers; it won’t continue to swell in the soup.
• Use a thermometer. Aim for 170 to 175°F after adding the egg mixture for perfect body without curdling.

Variations

• Greens and peas: Stir in 3 cups baby spinach and 1 cup thawed peas during the last 2 minutes of cooking for spring vibes.
• Rotisserie shortcut: Swap in 3 cups shredded cooked chicken; simmer the broth with aromatics 10 minutes, cook the orzo, then add chicken and proceed with the egg-lemon finish.
• Herb swap: Mix dill with mint or parsley (2 tbsp each) for a softer, garden-fresh flavor profile.

Storage & Make-Ahead

Refrigerate leftovers in airtight containers for up to 3 days. The soup will thicken as it sits; thin gently with hot broth or water when reheating. Reheat slowly over low heat to 170°F, stirring and avoiding a boil to keep the egg-lemon emulsion smooth. For best results if planning ahead, store the cooked orzo separately and add to portions as you reheat. Freezing is not recommended due to the egg-thickened base, which can split upon thawing.

Nutrition (per serving)

Approximate values: 290 calories; 16 g protein; 13 g fat; 19 g carbohydrates; 2 g fiber; 850 mg sodium. Based on 6 servings, 3/4 cup dry orzo, and low-sodium broth.