There’s something about a good bowl of soup that just wraps you up like a warm hug from an old friend. This Creamy Chicken and Orzo Soup with Fresh Dill is exactly that kind of comfort food—silky, tender, and bright with a burst of fresh herbs. I remember coming home on chilly evenings and smelling this bubbling away on the stove, the rich aroma of chicken broth mingled with the tang of dill promising a cozy meal ahead. The orzo adds just the right bite, soaking up the creamy broth without turning mushy—a little magic that makes every spoonful satisfying. Plus, it’s super forgiving if you want to throw in extra veggies or swap the chicken for turkey. Let me share how you can make this soul-soothing soup come together in no time!
Quick Facts
Yield: Serves 4–6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Main Dish:
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
3 carrots, diced
2 celery stalks, diced
6 cups chicken broth (preferably low sodium)
2 cups cooked, shredded chicken (rotisserie works great!)
1 cup orzo pasta
1 cup half-and-half or heavy cream
2 tbsp fresh dill, chopped (plus extra for garnish)
Salt and freshly ground black pepper, to taste
Juice of half a lemon (optional, but brightens the soup)
How I Make It
Step 1:
Start by heating 2 tablespoons of olive oil in a large pot over medium heat. When the oil shimmers, toss in the finely chopped onion, minced garlic, diced carrots, and celery. Stir frequently until the veggies are soft and fragrant—about 5 to 7 minutes. You’ll notice the kitchen filling with that lovely caramelized, savory smell that promises good things ahead.
Step 2:
Pour in 6 cups of chicken broth, bring it all to a gentle boil, then lower the heat and let it simmer. Add in the shredded chicken and orzo pasta. Cook uncovered for around 8 to 10 minutes, or until the orzo is tender but not mushy. Stir occasionally so the orzo doesn’t stick to the bottom.
Step 3:
Turn off the heat and slowly stir in the half-and-half or heavy cream, followed by the chopped fresh dill. Check the seasoning—add salt and pepper to your taste. If you want a little zing, squeeze in the juice of half a lemon—it really lifts the flavors.
Step 4:
Ladle the soup into bowls and sprinkle extra fresh dill on top for that pop of color and fresh aroma. Serve immediately while it’s warm and comforting!
Variations & Tips
Swap orzo for small pasta shapes like ditalini or even Israeli couscous if preferred.
Use leftover turkey instead of chicken for a post-holiday twist.
Add a handful of spinach or kale in step 2 for a green boost—toss in just before simmer ends.
If you want a thicker broth, stir in a tablespoon of flour or cornstarch mixed with cold water before adding cream.
For a dairy-free version, substitute coconut milk or omit cream and add an extra splash of broth.
How I Like to Serve It
This soup shines on chilly nights paired with crusty bread or a warm grilled cheese sandwich. It’s also fantastic for a casual weekend lunch or light dinner. In spring or summer, a crisp green salad on the side balances the creamy texture nicely.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days; the orzo may absorb more liquid, so thin with broth when reheating.
Fully cooked chicken is best to avoid overcooking poultry during soup simmering.
Closing: This creamy, dill-scented soup is one of those dishes that feels like home—easy, satisfying, and always a crowd-pleaser.
