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Lemony Dill Chicken Soup with Orzo
and peas / carrots / yogurt

Active: 35 min Total: 35 min

Lemon and dill give this classic chicken soup a ton of fresh, spring flavor.
Smarts: Don't forget to taste the soup at the end of cooking and add even more of these flavorful ingredients if you'd like!

Tags

Ingredients

Servings:
4
Metric
Lemony Dill Chicken Soup:
  • Onions, yellow - 1/2, diced
  • Carrots - 8 oz, diced
  • Garlic - 2 cloves, chopped
  • Chicken thighs, boneless and skinless - 1 lb
  • Dill, fresh - 1 Tbsp, chopped
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Bay leaves - 2
  • Vinegar, red or white wine - 2 tsp
  • Pasta, uncooked orzo - 1/2 cup
  • Italian seasoning - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Stock, any type - 4 cups
  • Baby spinach - 4 oz
  • Peas, frozen - 1/2 cup
  • Lemon juice - 4 Tbsp
  • Yogurt, plain or Greek - 1/2 cup
  • Baguette or other fresh bread (opt) - for serving

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Onions / Carrots / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Chicken - Tenderize chicken and season with some salt and pepper. (Can be done up to 2 days ahead)
  3. Dill - Prep as directed.

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Make

  1. Heat a Dutch oven with first portion of oil over low-medium heat. Add chicken and cook on both sides until cooked through, ~8 minutes total. Set chicken aside.
  2. Add second portion of oil to Dutch oven and increase heat to medium. Add onions, carrots, garlic, and bay leaves and saute until aromatics are starting to turn tender, 3 to 4 minutes.
  3. Pour vinegar over aromatics, scraping up any browned bits on the bottom of the pan.
  4. Add pasta, Italian seasoning, salt, and black pepper and cook for 1 minute.
  5. Pour stock into pan and bring to a simmer. Simmer until pasta is nearly tender (check package for recommended cook time).
  6. While pasta is simmering, chop or shred chicken.
  7. Return to soup and stir in spinach and peas (no need to defrost them first). Cover pan with a lid to help spinach wilt. Cook until spinach is wilted, 1 to 2 minutes.
  8. Remove soup from heat and stir in chicken, dill, and lemon juice.
  9. Taste soup and season with some salt and pepper.
  10. Ladle soup into bowls. Serve with yogurt on top and bread on the side (if you’d like). Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (34)
Gluten-free (2)
Paleo (3)
Vegetarian (7)

27 reviews

I always find that I need more stock than recipes call for. Delicious either way!

By: Jenna
Posted: Jun 27, 2020
Diet: Original
0 Helpful

Great flavors in this soup. Note for the gluten free orzo: it takes longer to cook and soaks up a lot of broth. I would add maybe two more cups of broth for gluten free!

By: Catherine
Posted: Jun 10, 2020
Diet: Gluten-free
0 Helpful

Tasty! I doubled the orzo and cut the water so it was less of a soup.

By: Marie
Posted: May 25, 2020
Diet: Original
0 Helpful

Absolutely perfect, although we doubled the lemon because we like the sour kick. And better the next day.

By: Nico
Posted: May 25, 2020
Diet: Original
0 Helpful

This was easy to make. Unfortunately it didn't go over well with our family. It's very sour and was a bit too much for us.

By: Kamala
Posted: May 21, 2020
Diet: Original
0 Helpful

Very tasty! Used chicken breast because that’s what I had. Skipped the spinach because I don’t like it in soup. Could have left out the pasta-I will next time.

By: megan
Posted: May 20, 2020
Diet: Original
0 Helpful