Lemon Pepper Chicken Orzo Soup

March was lingering longer than expected, that gray slushy phase where winter refuses to admit defeat. I'd come home from work shivering, craving something that felt like sunshine but still hugged me like a blanket. This soup happened on a Tuesday when I had half a bag of orzo and a lonely lemon rolling around the crisper drawer. The first spoonful stopped me cold in my kitchen—bright and bracing yet deeply soothing, like someone finally opened the curtains on a cloudy day.

My sister texted at the last minute about coming over for dinner, and I had exactly zero appetite for grocery shopping. I threw this together with what I had, expecting it to be a forgettable pantry meal. She asked for the recipe before she even finished her bowl, and now it's the soup she requests every time she visits, even in July.

Ingredients

• 2 boneless skinless chicken breasts: These stay tender when poached directly in the broth, infusing the soup with flavor as they cook
• 1 medium yellow onion diced: The foundation that sweetens as it sautés, building depth in the broth
• 2 medium carrots peeled and sliced: They add natural sweetness and hold their shape nicely through simmering
• 2 celery stalks sliced: Essential aromatic backbone, don't skip it even if you're not a celery fan
• 3 garlic cloves minced: Add this after the vegetables soften so it doesn't burn and turn bitter
• 1.5 liters 6 cups low sodium chicken broth: Starting with low sodium lets you control the salt level since the lemon intensifies perceived saltiness
• Zest of 1 lemon: The oils in the zest carry the perfumed bright flavor that juice alone can't provide
• Juice of 1 large lemon: Add this at the end so the acidity stays fresh and zippy
• 1.5 tsp freshly ground black pepper: Don't be shy with the pepper—it's the signature punch in this soup
• 1 tsp kosher salt: You'll likely need more to taste, but start here and let the flavors concentrate first
• 1 dried bay leaf: Remove it before serving, but let it work its herbal magic during cooking
• 120 g 2/3 cup orzo pasta: This tiny pasta is the star that makes the soup feel substantial
• 2 tbsp fresh parsley chopped: A fresh finish that cuts through the warm broth with herbaceous brightness
• Extra lemon wedges: Letting people squeeze more at the table makes it interactive and customizable
• Grated Parmesan cheese: Totally optional, but a little salty umami never hurt anyone

Instructions

Sauté the vegetables:

Heat a splash of olive oil in a large pot or Dutch oven over medium heat, then add the onion, carrots, and celery. Cook for about 5 minutes until the vegetables have softened and the onion is translucent.

Add the garlic:

Stir in the minced garlic and let it cook for just 1 minute until fragrant, being careful not to let it brown or it will taste bitter.

Build the broth base:

Add the chicken breasts, chicken broth, lemon zest, lemon juice, black pepper, salt, and bay leaf to the pot. Bring everything to a gentle boil.

Simmer the chicken:

Reduce the heat to low, cover the pot, and let it simmer for 15 to 18 minutes until the chicken is cooked through and no longer pink in the center.

Shred the chicken:

Remove the cooked chicken to a plate and use two forks to shred it into bite-sized pieces. Fish out and discard the bay leaf.

Cook the orzo:

Bring the broth back to a boil and stir in the orzo pasta. Cook uncovered for 8 to 10 minutes until the orzo is al dente, stirring occasionally to prevent sticking.

Combine and finish:

Return the shredded chicken to the pot and taste the broth. Adjust the seasoning with more salt, pepper, or lemon juice as needed. Remove from heat and stir in the chopped parsley.

Serve it up:

Ladle the hot soup into bowls and garnish with extra black pepper, fresh lemon wedges, and grated Parmesan cheese if you're using it.

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Last winter, my neighbor was recovering from surgery and I dropped off a container of this soup. Her teenage son, who survives on pizza and indifference, sent me a text two days later asking if I'd ever consider selling it. Sometimes the simplest meals are the ones that stick in people's memories.

Making It Ahead

The soup actually tastes better after a day in the refrigerator, but hold off on adding the orzo until you're ready to reheat. The pasta will turn mushy and absorb all the broth if it sits too long. Keep the shredded chicken and broth base separately, then cook the orzo fresh when you're ready to serve.

Simple Swaps

If you're avoiding gluten, rice works beautifully instead of orzo—just add about 15 minutes to the simmering time. For extra vegetables, toss in a handful of baby spinach during the last 2 minutes of cooking. The heat wilts it perfectly without making it slimy or sad.

What To Serve With It

Crusty bread is non-negotiable here—something with a chewy crumb that can hold up to dipping. A green salad with a sharp vinaigrette cuts through the broth's richness. And honestly, a crisp Sauvignon Blanc brings out the lemon in the most elegant way possible.

• Garlic rub toast takes two minutes and makes it feel like a restaurant meal
• A simple arugula salad with Parmesan shavings pairs perfectly with the soup's brightness
• Keep extra lemon wedges on the table because some people love it really zesty

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This is the soup I make when I need dinner to feel like a hug but don't have the energy for anything complicated. Hope it brings you the same comfort it's brought my kitchen.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, though keep in mind the orzo will continue absorbing liquid as it sits. For best results, cook the soup completely but stop before adding the orzo. Store the broth and chicken separately, then cook the orzo fresh when reheating. Alternatively, make everything ahead and add extra broth when reheating to reach your desired consistency.

→ What can I use instead of orzo?

Small pasta shapes like pastina, stelline, or even broken spaghetti work well as substitutes. For a gluten-free option, use rice, quinoa, or gluten-free pasta. Keep in mind cooking times may vary slightly depending on your chosen substitute.

→ How do I store and reheat leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 4 days. The orzo will absorb more broth over time, so add a splash of chicken broth or water when reheating. Reat gently over medium-low heat, stirring occasionally, until warmed through.

→ Can I use rotisserie chicken instead?

Absolutely. Skip the chicken simmering step and add shredded rotisserie chicken when you would return the cooked chicken to the pot in step 7. This reduces total cooking time to about 25-30 minutes. You may want to use a bit more broth since you won't have the flavorful liquid from poaching the raw chicken.

→ How can I add more vegetables?

Consider adding diced potatoes with the mirepoix, or stir in a handful of baby spinach or kale during the last 2 minutes of cooking. Frozen peas or corn also work well—add them when you return the shredded chicken to the pot.

→ Is this freezer-friendly?

Yes, freeze the soup without the orzo for best texture. Let it cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reat and add freshly cooked orzo before serving.