Lemon Pepper Chicken Orzo Soup (Print view)

Comforting brothy soup with tender chicken, orzo, zesty lemon, and black pepper.

# Ingredient List:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 ounces total)

→ Vegetables & Aromatics

02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced

→ Broth & Seasonings

06 - 6 cups low-sodium chicken broth
07 - Zest of 1 lemon
08 - Juice of 1 large lemon (about 3 tablespoons)
09 - 1.5 teaspoons freshly ground black pepper
10 - 1 teaspoon kosher salt (plus more to taste)
11 - 1 dried bay leaf

→ Pasta

12 - 2/3 cup orzo pasta

→ Finishing

13 - 2 tablespoons fresh parsley, chopped
14 - Extra lemon wedges, for serving
15 - Grated Parmesan cheese, for garnish (optional)

# How-To Steps:

01 - In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add the onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the chicken breasts, chicken broth, lemon zest, lemon juice, black pepper, salt, and bay leaf. Bring to a gentle boil.
04 - Reduce heat, cover, and simmer for 15–18 minutes, or until the chicken is cooked through.
05 - Remove the chicken to a plate and shred with two forks. Discard the bay leaf.
06 - Bring the broth back to a boil. Stir in the orzo and cook uncovered for 8–10 minutes, or until al dente.
07 - Return the shredded chicken to the pot. Adjust seasoning with salt, pepper, or additional lemon juice as desired.
08 - Remove from heat. Stir in chopped parsley.
09 - Ladle into bowls. Garnish with extra black pepper, lemon wedges, and grated Parmesan if desired.

# Expert Suggestions:

01 -
  • The lemon cuts through the richness just enough to make you want another bowl instead of feeling stuffed
  • It comes together in under an hour but tastes like it simmered all afternoon
  • The orzo thickens the broth slightly as it sits, making leftovers even better the next day
02 -
  • The orzo will continue absorbing liquid as it sits, so the soup thickens considerably in the fridge—add more broth when reheating leftovers
  • If you're using bone-in chicken thighs instead of breasts, simmer for about 25 minutes to ensure they cook through completely
  • The lemon flavor mellows slightly as the soup sits, so add an extra squeeze of fresh juice when reheating for that bright punch
03 -
  • Use a microplane or fine grater for the lemon zest to avoid the bitter white pith
  • Taste your broth before adding salt—some brands are saltier than others, and the lemon amplifies saltiness
  • If the soup feels too thin, let it simmer uncovered for 5 more minutes to reduce and concentrate the flavors
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