Slow-Simmered Chicken Orzo Soup with Lemon and Dill
A comforting bowl of tender chicken and fluffy orzo in a bright, herb-infused broth, simmered to perfection for deep, satisfying flavor. This mediterranean-inspired soups ready in about 60 minutes pairs chicken thighs, chicken broth, orzo pasta for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz chicken thighs
- 4 cups chicken broth
- 1/2 cup orzo pasta
- 1 lemon
- 2 tbsp fresh dill
- 2 cloves garlic
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant, stirring constantly to prevent browning.
- Step 2: Add 12 ounces chicken thighs (cut into 1-inch pieces) to the pot and cook for 3 minutes, turning occasionally, until lightly browned on all sides.
- Step 3: Pour in 4 cups chicken broth, add 1/2 cup orzo pasta, and bring to a gentle simmer. Reduce heat to low, cover, and cook for 25 minutes until chicken is tender and orzo is al dente.
- Step 4: Stir in 1 tablespoon lemon zest, 2 tablespoons lemon juice, 2 tablespoons chopped fresh dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook uncovered for 2 minutes until flavors meld and soup is heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Chicken Orzo Soup with Lemon and Dill take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Chicken Orzo Soup with Lemon and Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Slow-Simmered Chicken Orzo Soup with Lemon and Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Chicken Orzo Soup with Lemon and Dill for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Chicken Orzo Soup with Lemon and Dill?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
- ★☆☆☆☆
The proportions seem off. Way too much of some ingredients.
