Lemon Pepper Chicken Orzo Soup (Printable Version)

Bright, comforting brothy soup with tender chicken, orzo pasta, zesty lemon, and black pepper. Perfect for chilly evenings.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz 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 - 3 tablespoons fresh lemon juice
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

# Directions:

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

# Expert Hints:

01 -
  • The way lemon cuts through rich broth makes every spoonful feel like waking up
  • This comes together in under an hour but tastes like it simmered all afternoon
  • Leftovers somehow taste even better the next day when the orzo has soaked up all that flavor
02 -
  • The orzo will continue soaking up broth as it sits so you might want to thin leftovers with a splash of water or broth when reheating
  • Using a microplane or small grater for the lemon zest releases those aromatic oils much better than trying to peel it with a knife
  • Grinding pepper fresh makes a huge difference compared to pre-ground which can taste dusty and flat
03 -
  • Season the broth generously before adding the orzo since the pasta will absorb some of the salt as it cooks
  • Let the soup rest for 5 minutes off the heat before serving to allow the flavors to marry
Go Back