Lemon Pepper Chicken Orzo Soup (Printer-friendly)

A bright, comforting brothy soup featuring tender chicken, orzo pasta, zesty lemon, and plenty of freshly ground black pepper.

# What You'll Need:

→ 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)

# How To Make It:

01 - Heat a splash of olive oil in a large pot or Dutch oven over medium heat. Add diced onion, sliced carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add 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 until chicken is cooked through.
05 - Remove chicken to a plate and shred with two forks. Discard the bay leaf.
06 - Bring the broth back to a boil. Stir in orzo and cook uncovered for 8-10 minutes until al dente.
07 - Return shredded chicken to the pot. Adjust seasoning with salt, pepper, or additional lemon juice as desired.
08 - Remove from heat and stir in chopped parsley.
09 - Ladle into bowls and garnish with extra black pepper, lemon wedges, and grated Parmesan if desired.

# Expert Advice:

01 -
  • The lemon and black pepper combination creates this warming brightness that clears your head and comforts you simultaneously
  • Orzo absorbs all that flavorful broth making each spoonful more satisfying than regular noodles
  • 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 if meal prepping add a splash of extra broth before reheating
  • Adding all the lemon juice at the beginning can make it taste too sharp over time so save half for the end if making ahead
  • Freshly ground black pepper makes a huge difference here compared to pre-ground
03 -
  • Use a vegetable peeler to remove wide strips of lemon zest instead of a grater for prettier presentation and easier removal before serving
  • Let the soup rest for 10 minutes off the heat before serving to let the flavors marry
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