Pin It The first time I made this soup, it was actually by accident—I had a lingering cold and just threw whatever bright, zesty things I could find into a pot. Something about that combination of lemon and black pepper cutting through the broth cleared my sinuses and my mood simultaneously. Now whenever March brings those dreary grey days, I find myself instinctively reaching for orzo and lemons. My roommate walked in mid-simmer that first time and asked what smelled so incredible, then stayed for three bowls.
Last winter my sister called me feeling under the weather, so I brought over a container of this soup. She sent me a text the next morning saying it was the first thing she'd actually wanted to eat in days. There's something about the combination of warm broth and that sharp citrus kick that just comforts you from the inside out.
Ingredients
- Boneless skinless chicken breasts: Use breasts for quicker cooking and easier shredding—about 400g total gives you substantial protein without overwhelming the broth
- Yellow onion, carrots, celery: This classic trio builds the aromatic foundation—take your time sautéing them until they soften, as this sweetness balances the lemon beautifully
- Garlic cloves: Three cloves might feel generous, but they mellow out nicely in the broth and add depth that lingers after each bite
- Low-sodium chicken broth: Starting with lower sodium broth lets you control the salt level since we're adding both salt and plenty of black pepper
- Lemon zest and juice: The zest gives perfume while the juice provides brightness—use a whole large lemon because you really want both elements working together
- Freshly ground black pepper: Don't skip the freshly ground here—it's a co-star, not background, and gives this soup its signature warmth
- Kosher salt: One teaspoon is just the starting point since tastes vary, and you'll want to adjust after the orzo absorbs some seasoning
- Dried bay leaf: A single leaf adds subtle herbal notes in the background, but remember to fish it out before serving
- Orzo pasta: This rice-shaped pasta is perfect for soup—it stays tender and adds just enough substance without turning the dish into pasta stew
- Fresh parsley: Stir it in right at the end for a pop of color and fresh flavor that cuts through the richness
- Lemon wedges: Extra wedges at the table let everyone crank up the brightness to their personal preference
- Grated Parmesan: Completely optional, but a little salty umami on top is never a bad thing if you eat dairy
Instructions
- Sauté the base vegetables:
- Heat a splash of olive oil in your large pot or Dutch oven over medium heat, then add the onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until everything softens and the onion turns translucent—this step builds sweetness that balances all that lemon.
- Add the garlic:
- Stir in the minced garlic and let it cook for just 1 minute until fragrant, being careful not to let it brown or turn bitter.
- Build the broth:
- Add the chicken breasts, broth, lemon zest, lemon juice, black pepper, salt, and bay leaf to the pot. Bring everything to a gentle boil, then reduce heat, cover, and simmer for 15 to 18 minutes until the chicken is completely cooked through.
- Shred the chicken:
- Remove the cooked chicken to a plate and use two forks to shred it into bite-sized pieces, discarding the bay leaf from the pot while you're at it.
- Cook the orzo:
- Bring the broth back up to a boil, stir in the orzo, and cook uncovered for 8 to 10 minutes until the pasta is al dente—it will continue softening in the hot soup, so slight firmness is perfect.
- Combine and season:
- Return the shredded chicken to the pot and taste the broth, adjusting with more salt, pepper, or lemon juice as needed—this is when it becomes yours.
- Finish with fresh herbs:
- Remove from heat and stir in the chopped parsley, letting it wilt slightly in the residual heat.
- Serve with garnishes:
- Ladle into warmed bowls and top with extra black pepper, lemon wedges for squeezing, and Parmesan if you're using it.
Pin It This soup has become my go-to when friends need comfort food but something lighter than the usual heavy chicken noodle. Last month I made a double batch for a potluck, and people kept asking what made it so different from standard chicken soup.
Make It Your Own
Sometimes I swap bone-in chicken thighs instead of breasts—they take slightly longer to cook but add a richness to the broth that's hard to beat. If you go this route, just simmer them until they pull away easily from the bone before shredding.
Adding Greens
A handful of baby spinach dropped in during the last two minutes of cooking wilts beautifully into the broth without turning slimy. It's such an easy way to add vegetables, and the green looks gorgeous against the pale orzo.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the lemon and complements the pepper beautifully, but honestly, a cold glass of water with an extra lemon wedge works just as well. For a more substantial meal, serve with a simple green salad dressed in something light.
- Crusty bread for soaking up every last drop
- A simple arugula salad with olive oil dressing
- Keep some extra lemon wedges on the table—everyone likes more than they think
Pin It There's something about this soup that feels like a hug in a bowl—bright enough for spring, cozy enough for whatever weather March throws at us.
Questions & Answers
- → Can I use chicken thighs instead of breasts?
Absolutely. Bone-in chicken thighs will create a richer, more deeply flavored broth. Increase simmering time to 20–22 minutes to ensure the thighs are fully cooked through.
- → How do I make this gluten-free?
Simply swap the orzo for gluten-free orzo or cooked rice. Verify that your chicken broth and any garnishes are certified gluten-free to avoid cross-contamination.
- → Can I add vegetables to this soup?
Yes. Fresh spinach, kale, or diced zucchini work beautifully. Add delicate greens like spinach in the final 2 minutes of simmering; heartier vegetables should go in with the broth.
- → How should I store and reheat leftovers?
Cool the soup completely, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth if it thickens.
- → What wine pairs well with this soup?
A crisp Sauvignon Blanc complements the citrus and peppery notes beautifully. Its acidity mirrors the lemon and cuts through the richness of the broth.
- → Can I make this dairy-free?
Yes. Simply omit the Parmesan cheese garnish or use a dairy-free alternative. The soup itself is naturally dairy-free when prepared without cheese.