When it comes to comfort food, chicken noodle soup reigns supreme. It’s a cure-all for the sick & tired and guaranteed to warm you up on blustery winter days. But, if the cold weather classic is comfort food royalty, consider this Lemon Orzo Chicken Soup the heir apparent.

This soup has all of the belly-warming characteristics of a classic Chicken Noodle. It’s filled with tender veggies (think carrots, celery, onion & lots of garlic), flavorful chicken, tasty noodles and a light & satisfying broth. What sets this one apart is the burst of tangy lemon juice and fresh dill that go in at the end of cooking and brighten up the flavors perfectly!

To keep this recipe on the simpler side, use chicken breasts or tenderloins and your favorite brand of low-sodium broth or stock. You can add some extra love to this soup and make your stock from scratch. By cooking down a whole chicken, along with some veggies, herbs & spices, you’ll get loads of juicy white and dark meat to add to your soup and a big pot full of homemade stock. Flavor-wise, it’s a step that’s worth taking, but for the sake of saving time, there’s no shame in the “semi-homemade” game.

As for the noodles, we’re using Orzo, a pint-sized pasta made from semolina flour. Orzo has all the makings of delicious pasta, but bears a striking resemblance to a grain of rice. Think of it as pasta in rice clothing! The tiny noodles are perfect for soups & salads (like this Greek Orzo Salad) and make a great addition to so many other dishes.

This recipe will make a big ol’ pot of soup that’s great for getting you through the week, feeding a handful of people, or storing in the freezer for the next lazy winter day. And of course, it tastes best served with a big chunk of toasty bread, so be sure to grab your favorite loaf before digging in!