Lemon Pepper Chicken Orzo Soup (Printable)

Tender shredded chicken and orzo pasta in a zesty lemon broth with freshly ground black pepper. Comforting and ready in 45 minutes.

# Components:

→ Poultry

01 - 2 boneless, skinless chicken breasts (approximately 14 ounces)

→ 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 additional 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

# Method:

01 - In a large pot or Dutch oven, heat a splash of olive oil 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 to 18 minutes, or 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 to 10 minutes, or 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 chopped parsley.
09 - Ladle into bowls and garnish with extra black pepper, lemon wedges, and grated Parmesan if desired.

# Expert Advice:

01 -
  • It tastes bright and comforting at the same time, like sunshine in a bowl on a cold night.
  • You can have dinner on the table in under an hour with ingredients you probably already have.
  • The leftovers somehow taste even better the next day when the orzo soaks up all that lemony broth.
02 -
  • Don't skip the lemon zest, it's where all the fragrant citrus oils live and it makes the soup smell incredible.
  • If you add the orzo too early it'll soak up all the broth and turn mushy, so wait until the chicken is done and out of the pot.
  • Taste before serving because the saltiness of broths varies wildly and you might need an extra pinch or squeeze of lemon to balance it out.
03 -
  • Use a microplane to zest the lemon directly over the pot so none of those precious oils go to waste.
  • If your broth tastes flat after adding the orzo, a squeeze of fresh lemon juice at the end will bring everything back to life.
  • Don't be shy with the black pepper, it's half the personality of this soup and should be noticeable in every spoonful.
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