Save There's something about the way lemon and black pepper wake up a pot of chicken soup that still catches me off guard every time. I made this on a drizzly Saturday when the fridge was looking bare and I had leftover orzo from a failed attempt at Greek salad the week before. The kitchen filled with steam and citrus, and by the time I ladled the first bowl, I knew I'd stumbled onto something I'd make again and again. It's the kind of soup that feels both frugal and fancy, the kind you can serve to yourself in sweatpants or to company without apologizing.
I brought a big pot of this to my neighbor after she had surgery, and she texted me two hours later asking for the recipe. She said it was the first thing that tasted like real food in days. That's when I realized this wasn't just soup, it was the kind of dish that shows up when people need it most. Now I keep the ingredients stocked so I can throw it together without thinking.
Ingredients
- Boneless, skinless chicken breasts: They poach beautifully in the broth and shred easily, though thighs work if you want richer flavor.
- Yellow onion, carrots, and celery: The holy trinity of soup base that builds sweetness and body as it softens.
- Garlic cloves: Minced fine so they melt into the broth and add that warm, savory backdrop.
- Low-sodium chicken broth: Let's you control the salt and keep the lemon flavor front and center.
- Lemon zest and juice: The zest adds floral brightness, the juice brings the tangy punch that makes this soup sing.
- Freshly ground black pepper: Not just seasoning here, it's a starring flavor, so use more than you think.
- Kosher salt and bay leaf: They quietly round out the broth and give it that cooked-all-day depth.
- Orzo pasta: Tiny rice-shaped pasta that soaks up broth and makes the soup hearty without feeling heavy.
- Fresh parsley: A handful stirred in at the end keeps things green and alive.
- Lemon wedges and Parmesan: Optional finishes that let everyone customize their bowl at the table.
Instructions
- Soften the aromatics:
- Heat a splash of olive oil in your pot and toss in the onion, carrots, and celery. Let them sizzle and soften for about 5 minutes until the onion turns translucent and your kitchen smells like the start of something good.
- Add the garlic:
- Stir in the minced garlic and let it cook for just a minute until fragrant. Don't let it brown or it'll turn bitter.
- Build the broth:
- Add the chicken breasts, broth, lemon zest, lemon juice, black pepper, salt, and bay leaf. Bring it to a gentle boil, then reduce the heat, cover, and let it simmer for 15 to 18 minutes until the chicken is cooked through.
- Shred the chicken:
- Pull the chicken out onto a plate and shred it with two forks. Fish out the bay leaf and toss it.
- Cook the orzo:
- Bring the broth back to a boil and stir in the orzo. Let it cook uncovered for 8 to 10 minutes, stirring occasionally, until the pasta is tender but still has a little bite.
- Finish and serve:
- Return the shredded chicken to the pot and taste for seasoning, adding more salt, pepper, or lemon juice if needed. Stir in the parsley, ladle into bowls, and serve with lemon wedges and Parmesan on the side.
Save One evening my brother showed up unannounced right as I was pulling this together, and he ended up sitting at the counter eating two bowls while telling me about his week. He said the soup tasted like the kind of thing our mom would have made if she'd been into lemon and pepper. I realized then that some recipes don't need to be old to feel like home.
Making It Your Own
If you want a richer, deeper flavor, swap the chicken breasts for bone-in thighs and let them simmer a little longer. You can also toss in a handful of baby spinach or kale in the last couple minutes for extra greens. For a gluten-free version, use rice or a gluten-free orzo substitute and double-check your broth label.
Storage and Reheating
This soup keeps in the fridge for up to four days in an airtight container. The orzo will absorb more broth as it sits, so you might want to add a splash of water or broth when reheating. It freezes okay, but the pasta can get a little mushy, so I prefer to freeze it before adding the orzo and cook the pasta fresh when I reheat.
Serving Suggestions
I like to serve this with crusty bread for dipping and a simple green salad dressed with olive oil and more lemon. A crisp Sauvignon Blanc or a light lager pairs beautifully if you're in the mood for a drink.
- Set out lemon wedges and freshly cracked pepper so everyone can adjust their bowl to taste.
- If you're feeding kids, go easy on the pepper at first and let them add more if they want.
- Leftovers make an excellent lunch, especially if you pack them in a thermos to keep warm.
Save This soup has become my answer to gray days, surprise guests, and nights when I need something simple that still feels like care. I hope it does the same for you.
Recipe FAQ
- → Can I use chicken thighs instead of breasts?
Yes, bone-in chicken thighs create a richer, more flavorful broth. They may take slightly longer to cook through, about 20–22 minutes instead of 15–18 minutes.
- → How do I make this gluten-free?
Substitute the orzo with gluten-free orzo pasta or use rice as an alternative. Always check your broth and other ingredient labels for hidden gluten.
- → What can I add for extra vegetables?
A handful of baby spinach stirred in during the last 2 minutes adds nutritious greens without affecting the cooking time. Diced zucchini or fresh peas also work well.
- → Can I make this ahead and reheat it?
Yes, this soup keeps well refrigerated for up to 3 days. Store the cooked soup in an airtight container and reheat gently over medium heat, adding a splash of broth if it thickens too much.
- → What wine pairs well with this soup?
A crisp Sauvignon Blanc complements the zesty lemon and pepper flavors beautifully, cutting through the richness of the broth and enhancing the fresh citrus notes.
- → How do I adjust the lemon flavor?
Start with the zest and juice of one lemon, then taste and adjust. Add more juice gradually until you reach your desired level of tartness and brightness.
