Save to Pinterest March last year was relentless with rain, the kind that makes you crave something that feels like a warm embrace. I'd been testing soup recipes all week, but this lemon pepper orzo was the one that finally made my husband pause mid-bowl and ask, "What's in this?" The combination of bright citrus and that perfect grind of black pepper felt like sunshine breaking through gray clouds.
My sister came over unexpectedly that evening, shivering from her commute. I ladled this soup into mismatched bowls, and we sat at the counter talking about everything and nothing while steam curled up between us. Sometimes soup is just the excuse you need for a good conversation.
Ingredients
- Chicken breasts: Boneless and skinless cook through quickly and shred beautifully into bite sized pieces
- Yellow onion, carrots, and celery: This classic trio creates the aromatic foundation that makes soup taste homemade
- Garlic: Minced fresh adds that mellow depth that develops as the soup simmers
- Low sodium chicken broth: Starting with less salt lets you control the seasoning and adjust to your taste
- Lemon zest and juice: Both parts of the lemon work together, zest for essential oil brightness and juice for tangy acidity
- Freshly ground black pepper: The real star here, grind it fresh and be generous with it
- Kosher salt: Enhances all the other flavors without making the soup taste salty
- Dried bay leaf: Adds a subtle herbal backdrop that deepens the broth
- Orzo pasta: These rice shaped noodles are perfect in soup, swelling just enough to become satisfyingly chewy
- Fresh parsley: Stirred in at the end, it adds color and a fresh green finish to each bowl
Instructions
- Build the aromatic base:
- Heat a splash of olive oil in your large pot over medium heat, then add the diced onion, sliced carrots, and celery. Let them soften for about 5 minutes, stirring occasionally, until the onions turn translucent and the kitchen starts to smell like comfort.
- Wake up the garlic:
- Stir in the minced garlic and cook for just 1 minute until fragrant. Watch carefully so it does not brown or turn bitter.
- Start the soup:
- Add the chicken breasts, pour in the broth, then add the 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:
- Remove the cooked chicken to a plate and use two forks to pull it apart into tender shredded pieces. 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. Taste a piece, it should be tender but still have a slight bite to it.
- Bring it all together:
- Return the shredded chicken to the pot and taste the soup. Add more salt, pepper, or lemon juice until it sings. Remove from heat and stir in the chopped parsley.
- Serve it up:
- Ladle the hot soup into bowls and finish with extra black pepper, fresh lemon wedges on the side, and grated Parmesan if you like. Watch people's faces light up.
Save to Pinterest This soup has become my go to when friends are feeling under the weather or just need a pick me up. There is something about that combination of citrus and pepper that feels restorative, like it is working from the inside out.
Making It Ahead
You can prepare everything through step 4, cooling the soup completely before storing it in the refrigerator. When you are ready to eat, bring it back to a simmer and cook the orzo fresh so it maintains its texture perfectly.
Customizing Your Bowl
Sometimes I add a handful of baby spinach during the last two minutes of cooking for extra greens and color. You can also swap the chicken breasts for bone in thighs if you prefer deeper flavor and more tender meat.
Serving Suggestions
A crisp green salad with a bright vinaigrette balances the warmth of this soup beautifully. Crusty bread for dipping is almost mandatory.
- Keep extra lemon wedges at the table so everyone can adjust their own brightness
- A pinch of red pepper flakes adds gentle warmth if you like a little spice
- The soup thickens as it sits, so have a little extra broth on hand for leftovers
Save to Pinterest Hope this recipe finds its way into your regular rotation, exactly as it has in mine.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Absolutely. Bone-in chicken thighs will add richer, deeper flavor to the broth. They may require an extra 5-10 minutes of simmering time to become tender.
- → How do I make this gluten-free?
Simply swap the orzo for gluten-free orzo or rice. Check that your chicken broth is certified gluten-free, as some brands may contain hidden gluten.
- → Can I add vegetables to this soup?
Yes, fresh spinach, kale, or diced zucchini work beautifully. Add spinach in the last 2 minutes of cooking, or heartier vegetables with the broth at the start.
- → What's the best way to store leftovers?
Keep the soup in an airtight container in the refrigerator for up to 4 days. The orzo may absorb liquid as it sits, so add extra broth when reheating if needed.
- → Can I freeze this soup?
Yes, though orzo can become soft upon thawing. Cool completely, transfer to freezer containers, and freeze for up to 3 months. Add fresh orzo when reheating for the best texture.
- → What wine pairs well with this soup?
A crisp Sauvignon Blanc complements the bright lemon and pepper flavors beautifully, cutting through the richness of the broth and chicken.