Lemon Pepper Chicken Orzo Soup (Printable)

A bright, comforting brothy soup with tender chicken, orzo pasta, and zesty lemon—ready in under an hour.

# What You'll 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 Steps:

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.

# Expert Advice:

01 -
  • The broth becomes this incredible balance of bright lemon and warming pepper that somehow feels both cozy and refreshing at the same time
  • Orzo cooks right in the soup, absorbing all that flavor while keeping each tiny grain perfectly tender
  • It comes together in under an hour but tastes like something that simmered all afternoon
02 -
  • The orzo will continue absorbing broth as it sits, so if you're making this ahead or storing leftovers, add extra broth before reheating
  • Lemon brightness fades over time, so always taste and add fresh lemon juice right before serving leftovers
  • Don't skip searing your vegetables first—that step builds complexity you can't achieve by just boiling everything together
03 -
  • Grind your black pepper fresh right before adding it—the coarser grind gives you those little bursts of peppery warmth that make this soup special
  • Zest your lemon before juicing it, and try to avoid getting any of the white pith which can make the soup bitter
Go Back