Lemon Pepper Chicken Orzo Soup

March was drizzling against the kitchen window when I first threw this soup together, desperate for something that felt like sunshine but still warmed you from the inside out. I had lemons rolling around on the counter and a leftover package of orzo, and honestly, I was just trying to use things up before they went bad. The way the lemon hit the hot broth filled the entire downstairs with this bright, zesty perfume that made even the grayest afternoon feel hopeful. Now it is the soup I make when someone says they are feeling under the weather or just tired of winter.

Last month my neighbor came over clutching a tissue box and looking like she had not slept in three days. I set a steaming bowl of this in front of her, watched her take that first tentative sip, and saw her shoulders actually drop two inches. She texted me the next morning asking for the recipe, saying it was the first thing she had actually tasted in days.

Ingredients

• 2 boneless skinless chicken breasts: These stay tender while poaching in the broth, and shredding them at the end creates those satisfying wispy pieces that catch in every spoonful
• 1 medium yellow onion diced: The foundation that sweetens as it sautes, giving the soup depth without heaviness
• 2 medium carrots peeled and sliced: They add natural sweetness and hold their shape beautifully through the simmering process
• 2 celery stalks sliced: Do not skip these, they provide that classic aromatic backbone and a slight crunch that balances the tender orzo
• 3 garlic cloves minced: Add them after the vegetables soften so they do not burn and turn bitter
• 1.5 liters low-sodium chicken broth: Starting with low-sodium lets you control the seasoning since the lemon will amplify saltiness
• Zest of 1 lemon: Use a microplane or vegetable peeler, avoiding the white pith which makes things bitter
• Juice of 1 large lemon: Roll the lemon on the counter first to break down the membranes and get every drop
• 1.5 tsp freshly ground black pepper: Grind it right before adding because pre-ground pepper loses its punch quickly
• 1 tsp kosher salt plus more to taste: This is just a starting point, taste again after the pasta absorbs some liquid
• 1 dried bay leaf: It adds a subtle herbal background note that makes the soup taste more complex
• 120 g orzo pasta: This tiny pasta shape is perfect because it cooks quickly and feels luxurious without being heavy
• 2 tbsp fresh parsley chopped: Stir it in at the very end so it stays bright and does not turn swampy
• Extra lemon wedges for serving: Some people love an extra hit of acid at the table
• Grated Parmesan cheese for garnish optional: The salty creaminess plays beautifully against the lemon if you do dairy

Instructions

Build your aromatic base:

Heat a splash of olive oil in your large pot or Dutch oven over medium heat, then add the onion, carrots, and celery. Let them soften for about 5 minutes, stirring occasionally, until the onion turns translucent and the kitchen starts to smell like comfort.

Wake up the garlic:

Stir in the minced garlic and let it cook for just 1 minute until fragrant, watching carefully so it does not brown or burn.

Start the soup simmering:

Add the chicken breasts, chicken broth, lemon zest, lemon juice, black pepper, salt, and bay leaf. Bring everything 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:

Use tongs to transfer the chicken to a plate and let it cool slightly, then shred it with two forks. Pull out and discard the bay leaf from the pot.

Cook the orzo:

Bring the broth back to a boil, stir in the orzo, and cook uncovered for 8 to 10 minutes until it is tender but still has a slight bite to it.

Bring it all together:

Return the shredded chicken to the pot and taste the soup. Adjust with more salt, pepper, or lemon juice until it sings exactly how you want it to.

Finish with brightness:

Remove the pot from heat and stir in the chopped parsley, then ladle into bowls and finish with extra black pepper, lemon wedges, and Parmesan if you are using it.

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This soup has become my go-to for everything from rainy Sundays to nights when someone needs taking care of. There is something about the combination of hot broth, bright lemon, and that gentle hum of pepper that feels like being hugged from the inside.

Making It Your Own

Swap in bone-in chicken thighs if you want a richer broth, just cook them a few minutes longer before shredding. Sometimes I throw in a handful of baby spinach during the last two minutes of cooking for color and extra nutrition.

Gluten Free Option

You can use gluten-free orzo or swap in cooked white rice added at the end just to warm through. The texture shifts slightly but the bright comforting flavors remain exactly the same.

What To Serve With It

A crisp green salad with an acidic vinaigrette balances the warmth of the soup perfectly. Crusty bread for dipping is practically mandatory, and a chilled glass of Sauvignon Blanc cuts through the richness beautifully if you are having wine with dinner.

• Grill some cheese sandwiches for the ultimate comfort meal
• Roast some asparagus with lemon while the soup simmers
• Keep extra lemon wedges at the table for the acid lovers

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Whatever you do, do not skip the fresh parsley finish, it makes the whole bowl look like you put in way more effort than you actually did.

Recipe FAQs

→ Can I use bone-in chicken thighs instead of breasts?

Yes, bone-in chicken thighs work wonderfully and add even more depth to the broth. Simmer them for 20-25 minutes until cooked through, then remove, debone, and shred the meat before returning to the pot.

→ How do I store leftovers?

Cool completely and refrigerate in an airtight container for up to 4 days. Note that the orzo will absorb more broth as it sits, so you may need to add extra liquid when reheating on the stovetop.

→ Can I make this gluten-free?

Absolutely! Substitute regular orzo with gluten-free orzo or small rice. Double-check your chicken broth label to ensure it's certified gluten-free as well.

→ What can I add for extra vegetables?

Fresh baby spinach works beautifully—add a handful during the last 2 minutes of simmering. You could also add diced zucchini, green beans, or kale in the final minutes of cooking.

→ Can I freeze this soup?

It's best enjoyed fresh, as the orzo texture changes when frozen. If freezing is necessary, omit the orzo initially, freeze the broth and chicken, then cook fresh orzo when reheating.