Lemon Pepper Chicken Orzo Soup (Printer View)

A bright, comforting brothy soup featuring tender chicken, orzo pasta, zesty lemon, and black pepper. Ready in 45 minutes.

# Components:

→ 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)

# Method:

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 Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all afternoon.
  • The lemon and black pepper create a brightness that wakes up your palate without overwhelming it.
  • Orzo makes it hearty enough to feel satisfying, but it stays light and clean.
  • Leftovers somehow taste even better the next day when the flavors have mingled overnight.
02 -
  • Don't add the orzo too early or it will turn mushy and soak up all your broth, leaving you with more of a casserole than a soup.
  • Taste before you add more lemon—depending on the size and tartness of your lemon, you might need a little more or less to hit that bright, balanced note.
  • If you're making this ahead, store the orzo separately and add it when reheating, otherwise it will continue to absorb liquid and swell.
03 -
  • Use freshly ground black pepper, not the pre-ground stuff—it makes a world of difference in flavor and aroma.
  • Zest the lemon before you juice it, and use a microplane for the finest, most aromatic zest.
  • If you want a clearer broth, skim off any foam that rises to the surface while the chicken simmers.
  • For a richer, more golden broth, sauté the chicken breasts in the pot first to get a little color before adding the liquid.
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