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Lemony Chicken/Turkey Soup with Orzo & Dill (Grain Free)

Yields6 ServingsPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

It was a chilly November day when I created this soup. The brightness of the lemon and dill make it a cheery soup for the dark days of late fall and the heartiness of the chicken and orzo will satisfy the need for comfort food. I made this with Jovial foods Grain free orzo however you can make this with any orzo you like. If you use organic lemons in this you can put the whole sliced lemon, peel and all in the soup, this will add to the citrusy brightness. Instead of using chicken in this you can use leftover turkey, just add it toward the end of cooking the soup to prevent the meat from getting dry. As fresh dill can be hard to get in late fall/winter you could subsitute fresh rosemary, thyme or oregano. Make sure to use fresh herbs though as dry will not impart the same deep flavour in this soup. For a vegetarian/vegan substitute chickpeas is a great choice.

 Olive oil to cover the bottom of a dutch oven or deep soup pot
 1 large onion, diced
 2 cups celery, diced
 2 cloves garlic, minced
 2 carrots, sliced
 9 cups chicken/turkey broth or stock
 1 lb boneless skinless chicken or turkey thighs or about 3-4 cups shredded leftover turkey or 2 cups cooked chickpeas
 1 ½ cups uncooked grain free orzo
 1 bunch fresh dill weed, finely chopped
 juice & zest of 2 lemons or if using organic lemons, slice lemons thinly & remove seeds
 sea salt and black pepper to taste
 1 small bunch baby spinach or mustard greens

Over medium heat sauté onion with a sprinkle of sea salt in olive oil until onions are softened, about 10 minutes. Add celery and garlic and sauté for another 5 minutes.
Add chicken/turkey thighs and broth and turn up the heat to bring to a boil. Once it comes to a boil, lower the heat to simmer and add the carrots. If you are using shredded leftover turkey add it to the soup now.


Simmer the soup until the carrots are tender then add orzo in the last 15 minutes of cooking.
Add your lemon juice and zest or sliced lemons if using organic lemons (no need to zest lemons if adding whole lemons)


Add the chopped dill and the spinach and serve.

Nutrition Facts

Serving Size 1 large bowl

Servings 0