Lemon Pepper Chicken Orzo Soup (Print Version)

Bright, comforting brothy soup with tender shredded chicken, orzo pasta, zesty lemon, and freshly ground black pepper.

# What You’ll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz)

→ 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 Steps:

01 - 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 5 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the 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 to 18 minutes until the chicken is cooked through.
05 - Remove the chicken to a plate and shred with two forks. Discard the bay leaf.
06 - Bring the broth back to a boil. Stir in the orzo and cook uncovered for 8 to 10 minutes until al dente.
07 - Return the shredded chicken to the pot. Adjust seasoning with salt, pepper, or additional lemon juice as desired.
08 - Remove from heat and stir in the chopped parsley.
09 - Ladle into bowls and garnish with extra black pepper, lemon wedges, and grated Parmesan if desired.

# Expert Hints:

01 -
  • The way the lemon perks up the entire broth makes this feel lighter than most chicken soups
  • Orzo turns it into something more substantial without being heavy like noodles sometimes feel
  • Ready in under an hour but tastes like it simmered all afternoon
02 -
  • The orzo will continue absorbing broth as it sits, so if you're making this ahead, cook the pasta separately and add it just before serving
  • Lemon intensity fades over time—add a fresh squeeze right before serving leftovers to wake everything back up
03 -
  • Zest your lemon before juicing it—it's way easier to manage when the fruit is still whole
  • If using gluten-free orzo, rinse it after cooking to prevent it from turning gummy
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