Lemon Dill Orzo Soup is a dish I return to again and again, especially when I want something light but satisfying. The bright aroma of fresh dill and lemon always lifts my spirits, and the silky orzo gives the soup a comforting body.

This soup is a staple in my kitchen because it’s quick to put together and uses ingredients I almost always have on hand. I often serve it as a simple lunch or pair it with a salad and crusty bread for a relaxed dinner.

What makes this soup special is how the lemon adds freshness without overpowering the gentle broth, and the dill brings a subtle, herby note. The orzo stays pleasantly tender, and each spoonful feels both nourishing and lively.

It’s a recipe I reach for when I want something easy, flavorful, and a little bit different from the usual chicken noodle.

Quick Facts

Why You’ll Love It

This Lemon Dill Orzo Soup is a weeknight favorite for its simplicity and bright, fresh flavors. It’s both comforting and light, making it perfect for any season. The combination of lemon and dill gives the broth a clean, aromatic finish that keeps you coming back for more.

• Quick to prepare with minimal prep
• Uses common pantry ingredients
• Bright, refreshing flavor profile
• Customizable with vegetables or protein
• Great for leftovers and meal prep

Ingredients

The ingredients for this soup are straightforward and easy to find. Fresh dill and lemon are key for the signature flavor, while orzo pasta gives the soup its heartiness. I like to use vegetable broth for a lighter base, but chicken broth works well too.

• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups vegetable or chicken broth
• 3/4 cup dry orzo pasta
• 1 large lemon (zested and juiced)
• 1/3 cup fresh dill, chopped
• Salt and black pepper, to taste
• Optional: 2 cups cooked, shredded chicken
• Optional: Extra lemon wedges for serving

Step-by-Step Instructions

Making Lemon Dill Orzo Soup is a straightforward process. The vegetables are sautéed first to build flavor, then simmered with broth and orzo. Lemon and dill are stirred in at the end for a burst of freshness.

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Pour in the broth and bring to a gentle boil.
5. Add orzo and reduce heat to a simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until orzo is tender.
6. Stir in lemon zest, lemon juice, and fresh dill.
7. Season with salt and black pepper to taste.
8. If using, add cooked shredded chicken and heat through.
9. Serve hot, with extra lemon wedges on the side.

Chef Tips

A few practical tips make this soup even better. Adjust the lemon and dill to your taste, and keep an eye on the orzo so it doesn’t overcook. Here’s what I’ve learned from making it often:

• Add lemon juice gradually, tasting as you go.
• Chop dill just before adding for maximum aroma.
• Stir orzo occasionally to prevent sticking.
• Use low-sodium broth for better control of saltiness.
• Add more broth if soup thickens on standing.

Substitutions

This soup is flexible if you need to swap ingredients. You can use what you have on hand or adjust for dietary needs. Here are some easy substitutions:

• Swap orzo for small pasta shapes like ditalini or pastina.
• Use dried dill (1–2 teaspoons) if fresh isn’t available.
• Add spinach or kale for extra greens.
• Replace carrots and celery with leeks or zucchini.
• Use rotisserie chicken for convenience.

Storage & Reheating

This soup stores well and is great for meal prep. The orzo will absorb some broth as it sits, so plan to add a splash of water or broth when reheating. Here’s how I handle leftovers:

• Store cooled soup in an airtight container in the fridge for up to 4 days.
• Orzo will thicken the soup; add extra broth or water when reheating.
• Reheat gently on the stovetop or in the microwave until steaming.
• Freeze soup (without orzo) for up to 2 months; add cooked orzo when serving.

Perfect Pairings

Lemon Dill Orzo Soup pairs well with simple sides and light wines. I like to serve it with bread or a crisp salad for a complete meal. Here are some pairing ideas:

• Crusty sourdough or baguette
• Simple green salad with vinaigrette
• Grilled chicken or fish
• Glass of Sauvignon Blanc or Pinot Grigio

FAQs

Here are answers to questions I often get about this recipe. These tips help ensure the soup turns out well every time.

Nutritional Note

Nutrition will vary based on broth and optional chicken, but each serving is light and balanced, with a good mix of carbs and fresh herbs.