Lemon Pepper Chicken Orzo Soup (Printable Version)

A bright, comforting bowl with tender chicken, orzo, zesty lemon, and black pepper in 45 minutes.

# What You'll Need:

→ Poultry

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

→ Vegetables and 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 and 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 Make It:

01 - Heat olive oil in large pot or Dutch oven over medium heat. Add diced onion, sliced carrots, and celery. Cook for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add chicken breasts, chicken broth, lemon zest, lemon juice, black pepper, salt, and bay leaf. Bring mixture to a gentle boil.
04 - Reduce heat to low, cover pot, and simmer for 15 to 18 minutes until chicken is completely cooked through and reaches internal temperature of 165°F.
05 - Remove cooked chicken from pot to plate. Using two forks, shred meat into bite-sized pieces. Discard bay leaf from broth.
06 - Return broth to boil. Add orzo pasta and cook uncovered for 8 to 10 minutes until pasta is al dente.
07 - Return shredded chicken to pot. Taste broth and adjust seasoning with additional salt, pepper, or lemon juice as needed.
08 - Remove pot from heat. Stir in chopped fresh parsley.
09 - Ladle soup into bowls. Garnish with freshly ground black pepper, lemon wedges, and grated Parmesan cheese if desired.

# Expert Tips:

01 -
  • The way lemon cuts through the rich broth makes every spoonful feel cleansing and light
  • Orzo pasta transforms this from basic chicken soup into something that feels substantial enough for dinner
  • It comes together in under an hour but tastes like it simmered all afternoon
02 -
  • The orzo will continue absorbing liquid as it sits, so the soup thickens up in the fridge overnight
  • Freshly ground black pepper is non negotiable here, pre ground lacks the punch this recipe needs
  • Adding the lemon juice at the end instead of the beginning keeps the citrus flavor bright and fresh
03 -
  • Use a vegetable peeler to remove the lemon zest in wide strips, then fish them out before serving
  • Rotisserie chicken works beautifully if you want to skip the raw chicken step entirely
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