Why You’ll Love This Recipe
It’s easy to make, full of nourishing ingredients, and has a unique flavor profile thanks to the fresh dill. The creamy texture and tender orzo make it ultra-satisfying and perfect for any time of year.
Kitchen Equipment You’ll Need
Large pot or Dutch oven
Sharp knife
Cutting board
Wooden spoon or ladle
Measuring cups and spoons
Tips for Success
Use pre-cooked or rotisserie chicken to save time.
Don’t overcook the orzo — it should be tender but not mushy.
Add the dill at the end to preserve its bright flavor.
Taste and adjust seasoning before serving, especially if using store-bought broth.
Ingredients
2 tablespoons olive oil
1 small onion, diced
2 carrots, peeled and sliced
2 celery stalks, chopped
3 garlic cloves, minced
6 cups chicken broth
1 cup orzo pasta
2 cups cooked, shredded chicken
½ cup heavy cream
1 tablespoon fresh lemon juice
2 tablespoons fresh dill, chopped
Salt and pepper, to taste
Directions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes, until vegetables are softened.
Stir in garlic and cook for another 1–2 minutes until fragrant.
Pour in chicken broth and bring to a gentle boil.
Add orzo and cook uncovered for 8–10 minutes, until al dente.
Stir in shredded chicken and reduce heat to low.
Add heavy cream, lemon juice, and fresh dill. Season with salt and pepper to taste.
Simmer for 2–3 more minutes, then remove from heat and serve warm.
Additional Tips or Variations
Use leftover turkey instead of chicken for a post-holiday twist.
Swap cream for half-and-half or coconut milk for a lighter or dairy-free version.
Add baby spinach or kale for an extra dose of greens.
For added richness, stir in a tablespoon of butter before serving.