Save The first time I made this soup was on a gray rainy Tuesday when nothing sounded good except something bright enough to wake up my tastebuds. I had a bag of orzo sitting in the pantry for months and lemons that needed using, so I threw everything into a pot almost without thinking. The way the lemon hits the broth right at the end transforms this from standard chicken soup into something that makes you sit up straighter.
My friend Sarah came over unexpectedly while it was simmering, and she literally stood at the stove dipping a spoon into the pot for ten minutes straight. She said it reminded her of the soup her grandmother made whenever anyone in the family felt under the weather. Now whenever I see lemons on sale, I text her to ask if shes free for dinner.
Ingredients
- 2 boneless skinless chicken breasts: These poach gently right in the broth staying incredibly tender while infusing the soup with flavor
- 1 medium yellow onion diced: Foundation of flavor that sweetens as it sautés with the carrots and celery
- 2 medium carrots peeled and sliced: Classic soup vegetables that add natural sweetness and color
- 2 celery stalks sliced: Essential aromatic base that provides that comforting mirepoix flavor
- 3 garlic cloves minced: Add this after the vegetables soften so it doesnt burn and turn bitter
- 1.5 liters low-sodium chicken broth: Low-sodium lets you control the salt level since lemon amplifies saltiness
- Zest of 1 lemon: The oils in the zest carry the bright lemon flavor without the acid
- Juice of 1 large lemon: Add this toward the end so the brightness doesnt cook away
- 1.5 tsp freshly ground black pepper: The pepper here is a main flavor component not just a seasoning so be generous
- 1 tsp kosher salt: Start with this then adjust at the end since the lemon will make salt taste stronger
- 1 dried bay leaf: Subtle background flavor that makes the broth taste deeper and more developed
- 120 g orzo pasta: This rice-shaped pasta is perfect for soup because it cooks quickly and feels luxurious
- 2 tbsp fresh parsley chopped: Fresh herb finish that adds color and a pop of garden freshness
- Extra lemon wedges: Serve alongside so everyone can add more brightness to their own bowl
- Grated Parmesan cheese optional: Adds a salty nutty finish if you eat dairy
Instructions
- Build your aromatic base:
- Heat a splash of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion sliced carrots and celery. Sauté for about 5 minutes until the vegetables have softened and the onion turns translucent.
- Add the garlic:
- Stir in the minced garlic and cook for just 1 minute until fragrant. You want it to release its aroma but not brown or burn.
- Start the broth:
- Add the chicken breasts chicken broth lemon zest lemon juice black pepper salt and bay leaf. Bring everything to a gentle boil watching as the lemon swirls into the broth.
- Poach the chicken:
- Reduce heat to low cover the pot and simmer for 15 to 18 minutes. The chicken should cook through completely while infusing the broth with its flavor.
- Shred the chicken:
- Remove the cooked chicken to a plate and use two forks to shred it into bite-sized pieces. Fish out and discard the bay leaf.
- Cook the orzo:
- Bring the flavored broth back to a boil. Stir in the orzo and cook uncovered for 8 to 10 minutes until the pasta is al dente. Stir occasionally so it doesnt stick to the bottom.
- Combine everything:
- Return the shredded chicken to the pot and stir to combine. Taste the soup and adjust the seasoning with more salt pepper or lemon juice as needed.
- Finish with freshness:
- Remove 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. Top with extra freshly ground black pepper a lemon wedge on the side and grated Parmesan if using.
Save This soup has become my go-to when friends need bringing dinners because it transports well and somehow tastes even better the next day. Last winter I dropped off a pot to my neighbor who had just had her third baby and she texted me two days later saying it was the first thing shed eaten that actually made her feel like herself again.
Making It Your Own
Sometimes I swap bone-in chicken thighs for the breasts because they add even more richness to the broth. You just need to fish them out carefully remove the meat from the bones and return it shredded. The extra collagen from the bones gives the soup a more velvety mouthfeel that feels extra special.
Adding More Vegetables
A handful of baby spinach dropped in during the last two minutes of cooking wilts perfectly into the broth and adds a pop of green. Ive also added diced zucchini in summer and frozen peas in winter depending on whats in my crisper drawer. The soup is forgiving and welcomes whatever vegetables need using up.
Serving Suggestions
A crisp white wine like Sauvignon Blanc cuts through the richness while complementing the lemon. Good crusty bread is non-negotiable for soaking up every last drop of the brothy goodness at the bottom of the bowl. Sometimes I make quick garlic croutons by tossing cubed bread with olive oil and toasting them in the oven while the soup simmers.
- The soup freezes beautifully without the orzo so if meal prepping cook pasta separately and add when reheating
- Leftovers keep well in the refrigerator for up to four days and make excellent lunches
- Double the batch and freeze half for those nights when cooking feels impossible
Save Theres something so honest about a bowl of soup made with real ingredients and a little extra lemon. It never fails to make the kitchen feel warmer and the evening feel slower.
Questions & Answers
- → Can I use chicken thighs instead of breasts?
Yes, bone-in chicken thighs work wonderfully and will give you a richer, more flavorful broth. Increase the simmering time to 20–22 minutes to ensure they're fully cooked through.
- → How do I make this soup gluten-free?
Simply swap the orzo pasta for gluten-free orzo or use rice as a substitute. Always check your broth label to ensure it's certified gluten-free, as some broths contain hidden gluten.
- → What can I add for extra vegetables?
A handful of baby spinach stirred in during the last 2 minutes of cooking adds nutrition and color without requiring additional cooking time. Diced zucchini or green beans are also wonderful additions.
- → How should I store and reheat leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat on the stovetop, adding a splash of broth if it thickens. The pasta will continue absorbing liquid as it sits.
- → What wine pairs well with this soup?
A crisp Sauvignon Blanc complements the bright lemon notes beautifully. Alternatively, try a light Pinot Grigio or even a dry Albariño for a refreshing pairing.
- → Can I make this ahead of time?
You can prepare the soup through step 5 (after shredding the chicken) and refrigerate for up to 1 day. Add the orzo and parsley just before serving to prevent the pasta from becoming overcooked and mushy.