The Perfect Summer to Fall Soup
There’s something special about the shift from summer to fall—the days are still warm, but the evenings start to cool, and comforting meals begin to sound more inviting. This Chicken Orzo Soup is the perfect recipe for that in-between season. It’s light and fresh enough for late summer, yet cozy and satisfying for the first crisp days of autumn.
What makes this soup stand out is the balance of simple ingredients elevated by thoughtful touches: fresh herbs, a Parmesan rind simmered in the broth, and a swirl of homemade basil pesto stirred in just before serving. Each element adds depth and brightness, creating a soup that feels both nourishing and vibrant.
Why This Soup Works
Budget-friendly broth: While all chicken broth works beautifully, using half broth and half water keeps the soup just as flavorful while being more economical.
Perfect for the season: The combination of hearty chicken and pasta with fresh basil pesto bridges the gap between summer and fall.
Fresh Dill: Adding dill at the end keeps the flavors lively and aromatic but feel free to leave this out if you are not a dill fan.
Parmesan rind: Simmering the rind in the broth infuses the soup with a rich, cheesy umami flavor and a velvety texture.
Chicken Broth or Water?
One detail that makes this soup flavorful is the broth. While using all chicken broth works wonderfully, combining half broth and half water creates a soup that’s just as rich and satisfying, but much more budget-friendly. The Parmesan rind and fresh herbs more than make up for the lighter base, ensuring every spoonful is full of depth.
The result is a soup that feels hearty enough for a cool evening but still light and fresh enough to enjoy while the last of summer’s warmth lingers. It’s a dish that celebrates the best of both seasons—comforting, nourishing, and full of flavor, with a brightness that keeps it from ever feeling too heavy.
Store-Bought vs. Homemade Pesto
While store-bought pesto works beautifully in a pinch, homemade pesto takes this soup to another level. The freshness of basil, the nuttiness of almonds or pine nuts, and the richness of good olive oil create a vibrant sauce that enhances every bite. Making it at home also allows for flexibility—adjusting the garlic, cheese, or nuts to suit personal taste. Try this simple recipe for a quick, delicious homemade version that pairs perfectly with this soup.
What to Serve with Chicken Orzo Soup
This soup is hearty enough to stand on its own, but pairing it with something on the side makes the meal even more satisfying. A slice of warm, crusty bread is perfect for soaking up the flavorful broth. For something a little more special, try this easy recipe for whole grain cheddar drop biscuits. The sharp cheddar and nutty whole grains complement the fresh herbs and pesto beautifully, making them an ideal companion to the soup. Of course an amazing Fall salad would make this next level!
Final Thoughts
Chicken Orzo Soup with Basil Pesto isn’t just a meal; it’s a reminder of how thoughtful ingredients and small details can transform something simple into something extraordinary. It’s the kind of recipe that feels like a warm welcome to fall while still holding onto the freshness of summer.
Lemon Chicken Orzo Soup
6
servings30
minutes30
minutes1
hourKeep the screen of your device on
Ingredients
2 cups chicken breast cooked and shredded (see note)
1/4 cup extra-virgin olive oil
1 small onion chopped
3 stalks celery chopped
3 medium carrots chopped
4 garlic cloves chopped
1 tablespoon chopped fresh sage
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh rosemary
1/2 teaspoon ground turmeric
kosher sea salt to taste
fresh ground pepper to taste
pinch red pepper flakes
4 cups water
4 cups chicken broth
1 Parmesan rind (optional)
1/2 pound orzo
1 large handful of spinach chopped
1 cup whole milk
1/2 cup grated Parmesan
1/2 cup basil pesto (store bought or homemade)
1 lemon juiced
chopped fresh dill for serving
Directions
- Heat the olive in a large dutch oven or saucepan over medium heat. When the oil is shimmering add the onion,carrots and celery. Cook stirring until the vegetables begin to soften about 5 minutes.
- Add the garlic, sage, thyme and rosemary and cook until the herbs just begin to brown a little.
- Add the turmeric, red pepper flakes, sea salt and fresh ground pepper. Cook just until fragrant about 1 minute.
- Add chicken broth, water and Parmesan rind (if using). Increase heat to high and bring to a boil, then reduce the heat to low and simmer about 20 minutes.
- Using tongs remove the Parmesan rind, add the orzo to the pot and simmer until the orzo is al dente, about 5 minutes.
- Add in the chopped spinach and stir until wilted.
- Stir in the milk, Parmesan cheese, pesto and shredded chicken and cook just until heated through. Taste and adjust adding more salt and pepper as needed.
- Remove from the heat and add in the lemon juice. Ladle in to bowls and top with fresh dill and more cracked pepper if desired.
Notes
- Parmesan rind is optional but recommended. It infuses the soup with a cheesy umami depth and a smoother, more luxurious texture.
- Serve with a crusty baguette or these quick and tasty Whole Grain Cheddar Drop Biscuits
- For a quick and convenient option, store-bought pesto works beautifully. For a fresher, more vibrant flavor, try making your own using this quick and delicious recipe
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