Lemon Pepper Chicken Orzo Soup (Print)

Tender chicken, orzo pasta, and bright lemon flavors in a comforting, peppery broth ready in under an hour.

# Ingredients:

→ 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)

# Instructions:

01 - In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add the diced onion, 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 and stir in the chopped parsley.
09 - Ladle into bowls and garnish with extra black pepper, lemon wedges, and grated Parmesan if desired.

# Pro Tips:

01 -
  • It tastes bright and peppery instead of the same old creamy chicken soup you've had a hundred times.
  • You can have it on the table in under an hour using ingredients you probably already have.
  • The orzo soaks up all that lemony broth and makes every bite satisfying without feeling heavy.
  • Leftovers actually get better overnight as the flavors settle and deepen.
02 -
  • Don't add the orzo too early or it will soak up all the broth and turn mushy, wait until the chicken is done and removed.
  • Taste the soup before serving because lemon juice can vary in acidity, and you might need an extra squeeze or pinch of salt to balance it out.
  • If you're storing leftovers, keep the orzo separate if possible because it will continue to absorb liquid and you'll end up with more of a stew than a soup.
03 -
  • Use a microplane to zest the lemon directly over the pot so those oils fall right into the broth and nothing is wasted.
  • Crack your black pepper fresh with a mill right before adding it, the flavor is sharper and more alive than pre-ground.
  • If the soup tastes flat at the end, it usually needs more lemon juice or salt, not more pepper, so taste and adjust thoughtfully.
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