Lemon Pepper Chicken Orzo Soup (Printable)

Bright, comforting bowl with tender chicken, orzo, zesty lemon, and 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 - Juice of 1 large lemon (about 3 tablespoons)
09 - 1½ 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)

# Directions:

01 - Heat a splash of olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in the 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 Hints:

01 -
  • The lemon cuts through the richness while the black pepper gives it this subtle warmth that builds with every spoonful
  • It comes together in under an hour but tastes like it simmered all afternoon
02 -
  • The orzo will continue soaking up liquid as it sits, so if you are meal-prepping this, cook the pasta separately and add it just before serving
  • Adding the lemon juice at the beginning rather than the end lets the acidity mellow and meld with the broth instead of sitting on top
03 -
  • Taste your broth before adding salt, since different brands vary wildly in sodium content
  • If the soup gets too thick, add more broth or water a splash at a time until it reaches your preferred consistency
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