Lemon Pepper Chicken Orzo Soup (Printable)

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

# What You 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:

01 - In a large pot or Dutch oven, heat a splash of olive oil 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 15–18 minutes, or 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 8–10 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. Stir in chopped parsley.
09 - Ladle into bowls. Garnish with extra black pepper, lemon wedges, and grated Parmesan if desired.

# Insider Tips:

01 -
  • The combination of lemon and black pepper makes this soup taste like sunshine in a bowl, somehow both bright and deeply comforting at the same time
  • It comes together in under an hour but tastes like it simmered all day, perfect for weeknight dinners when you need something substantial
02 -
  • The orzo will continue absorbing liquid as it sits, so if you're planning leftovers or making this ahead, cook the pasta separately and add it just before serving
  • Don't skip the lemon zest: that's where all the aromatic lemon oil lives, and it makes the broth taste brighter than juice alone ever could
03 -
  • Grind your black pepper fresh right before it goes into the pot, then grind again at the end for that perfume-like finish
  • If you only have bone-in chicken, cook it in the broth for 25 minutes, then remove, shred, and return it to the pot for the deepest flavor possible
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