Lemon Pepper Chicken Orzo Soup

Last Tuesday, I came home from work absolutely exhausted to a rainy, grey evening. My husband had picked up rotisserie chicken for dinner the night before, and half of it was still sitting in the fridge. Instead of letting it go to waste, I decided to throw together a quick soup with whatever I had on hand. That impromptu creation ended up being one of the most comforting meals I've made all year, and now I make it intentionally instead of accidentally.

I made this for my sister when she was recovering from surgery last month. She kept texting me updates between every bite, saying it was exactly what her body needed. The broth soothed her throat, the pasta filled her up without being too heavy, and the bright lemon flavor made her feel less cooped up inside. Sometimes food really is the best medicine.

Ingredients

• 2 boneless skinless chicken breasts: Breasts stay tender in the broth and shred beautifully after simmering
• 1 medium yellow onion diced: The foundation of flavor that sweetens as it cooks down
• 2 medium carrots peeled and sliced: Adds natural sweetness and that classic soup texture everyone expects
• 2 celery stalks sliced: Brings the aromatic backbone that makes chicken soup taste like home
• 3 garlic cloves minced: Add this right before the broth so it does not burn and turn bitter
• 1.5 liters 6 cups low sodium chicken broth: Starting with low sodium lets you control the salt level perfectly
• Zest of 1 lemon: The oils in the zest carry way more flavor than juice alone
• Juice of 1 large lemon: Add this at the end so the brightness stays fresh and vibrant
• 1.5 tsp freshly ground black pepper: Do not skimp here the pepper is what makes this special
• 1 tsp kosher salt: Start with this then adjust once everything has simmered together
• 1 dried bay leaf: Remove it before serving but let it work its magic during cooking
• 120 g 2/3 cup orzo pasta: This tiny pasta absorbs broth and makes the soup feel hearty
• 2 tbsp fresh parsley chopped: Fresh herbs at the end make a huge difference in the final flavor

Instructions

Sauté your vegetables:

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

Add the garlic:

Stir in the minced garlic and cook for just 1 minute until fragrant. You want to release the oils without letting the garlic brown and turn bitter.

Build the broth base:

Add the chicken breasts, broth, lemon zest, lemon juice, black pepper, salt, and bay leaf. Bring everything to a gentle boil. The kitchen should start smelling amazing already.

Cook the chicken:

Reduce the heat, cover the pot, and let it simmer for 15 to 18 minutes. The chicken is done when it is cooked through and registers 165°F on a thermometer.

Shred the chicken:

Remove the cooked chicken to a plate and use two forks to shred it into bite sized pieces. Remember to fish out and discard the bay leaf while you are at it.

Cook the orzo:

Bring the broth back to a boil. Stir in the orzo and cook uncovered for 8 to 10 minutes until the pasta is al dente. It will continue to soften in the hot soup.

Combine everything:

Return the shredded chicken to the pot. Taste the broth and adjust the seasoning with more salt, pepper, or lemon juice as needed.

Finish with fresh herbs:

Remove the pot from heat and stir in the chopped parsley. Let it sit for a few minutes so the flavors meld together.

Serve it up:

Ladle the hot soup into bowls. Garnish with extra black pepper, lemon wedges for squeezing, and grated Parmesan if you are not keeping it dairy free.

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This soup has become my go to when friends are sick or having a rough week. There is something about the combination of hot broth, pasta, and bright lemon that feels like a hug in a bowl. My neighbor texted me two days after I brought her some asking for the recipe, and now her family makes it every Sunday.

Making It Ahead

This soup actually tastes better the next day when the flavors have had time to develop. Store it in an airtight container in the fridge for up to 4 days. The orzo will absorb more liquid as it sits, so add a splash of extra broth when reheating. I usually cook the orzo separately and add it just before serving if I know I am meal prepping for the week.

Freezing Instructions

You can freeze this soup for up to 3 months, but leave out the orzo if you are planning to freeze it. Pasta never quite recovers its texture after freezing. Instead, freeze the soup base with the chicken and vegetables, then cook fresh orzo when you reheat it. Thaw overnight in the refrigerator before reheating gently on the stove.

Serving Suggestions

A crusty piece of garlic bread is perfect for soaking up the broth. I also love serving this alongside a simple green salad with a bright vinaigrette. For a lighter meal, the soup on its own is plenty filling thanks to the chicken and orzo.

• Grill extra lemon wedges alongside whatever you are serving for dinner
• Keep red pepper flakes on the table for anyone who wants extra heat
• A drizzle of really good olive oil on top elevates the whole bowl

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I hope this soup finds you on a day when you need exactly this kind of comfort. There is something restorative about a bowl of hot soup that nobody quite understands until they need it themselves.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, you can prepare the soup up to 3 days in advance. Store it in an airtight container in the refrigerator. Note that the orzo will continue absorbing liquid, so you may need to add extra broth when reheating. The flavors actually develop and improve overnight.

→ Can I freeze lemon pepper chicken orzo soup?

Freezing is possible, though the orzo texture may change slightly upon thawing. For best results, freeze the soup before adding the orzo. Cook the orzo fresh when you reheat the frozen base. Alternatively, freeze individual portions and enjoy within 2-3 months for optimal quality.

→ What can I substitute for orzo pasta?

For gluten-free options, use rice, quinoa, or gluten-free pasta shapes. Small pasta like ditalini, acini di pepe, or even broken spaghetti work well. Adjust cooking time based on your chosen substitute—rice typically needs longer, while small pasta cooks similarly to orzo.

→ How do I prevent the orzo from getting mushy?

Cook the orzo separately from the chicken if you prefer precise texture control. Alternatively, remove the soup from heat immediately once the orzo reaches al dente. The pasta will continue softening in the hot broth, so slightly undercooking by 1-2 minutes helps maintain texture.

→ Can I use rotisserie chicken instead of raw breasts?

Absolutely. Use about 3 cups of shredded rotisserie chicken and add it during the last 5 minutes of cooking just to warm through. You'll need to adjust the simmering time—cook the vegetables and broth for about 15 minutes before adding the orzo, then proceed as directed.

→ How can I make this soup more substantial?

Add diced potatoes, white beans, or chickpeas during the vegetable simmering stage. A handful of baby spinach or kale in the last 2 minutes adds nutrition. For extra richness, finish with a splash of cream or coconut milk, though this changes the dairy-free status.