Lemon Pepper Chicken Orzo Soup (Printable)

A bright, comforting broth with tender chicken, orzo pasta, and zesty lemon—ready in just 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 - Lemon wedges for serving
15 - Grated Parmesan cheese for garnish, optional

# Directions:

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 -
  • The lemon and black pepper create a flavor that wakes up your palate without overwhelming the gentle broth.
  • It comes together in under an hour and uses ingredients you probably already have.
  • The orzo makes it hearty enough to feel like a real meal, not just a starter.
  • Leftovers taste even better the next day once the flavors have mingled overnight.
02 -
  • Don't add the orzo too early or it will soak up all the broth and turn mushy, I learned this the hard way on my second attempt.
  • Taste before adding more lemon juice at the end, the brightness can sneak up on you and turn the soup sour if you're not careful.
  • If you're making this ahead, cook the orzo separately and add it to each bowl, otherwise it will absorb too much liquid as it sits.
03 -
  • Zest the lemon before juicing it, it's much easier and you'll get every bit of that fragrant oil.
  • Use a microplane for the garlic if you want it to melt into the broth instead of sitting in little chunks.
  • If the soup tastes flat, it probably needs more salt or a squeeze of lemon, not more pepper.
  • Shred the chicken while it's still warm, it pulls apart more easily and the texture is better.
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