Save When the air turns crisp and you crave something both light and filling, this Lemon Pepper Chicken Orzo Soup is the ultimate remedy. It is a bright, comforting brothy soup featuring tender shredded chicken and zesty lemon, accented by a bold kick of freshly ground black pepper—truly the perfect meal for those chilly March nights.
Save This recipe transforms simple pantry staples like dried orzo and chicken broth into a restaurant-quality soup. By poaching the chicken breasts directly in the aromatic broth, the meat stays incredibly tender while infusing the liquid with deep, savory notes.
Ingredients
- 2 boneless, skinless chicken breasts (about 400 g total)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1.5 liters (6 cups) low-sodium chicken broth
- Zest of 1 lemon
- Juice of 1 large lemon (about 3 tbsp)
- 1.5 tsp freshly ground black pepper
- 1 tsp kosher salt (plus more to taste)
- 1 dried bay leaf
- 120 g (2/3 cup) orzo pasta
- 2 tbsp fresh parsley, chopped
- Extra lemon wedges, for serving
- Grated Parmesan cheese, for garnish (optional)
Instructions
- Step 1
- In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add the onion, carrots, and celery; sauté for 5 minutes until softened.
- Step 2
- Stir in the garlic and cook for 1 minute until fragrant.
- Step 3
- Add the chicken breasts, chicken broth, lemon zest, lemon juice, black pepper, salt, and bay leaf. Bring to a gentle boil.
- Step 4
- Reduce heat, cover, and simmer for 15–18 minutes, or until the chicken is cooked through.
- Step 5
- Remove the chicken to a plate and shred with two forks. Discard the bay leaf.
- Step 6
- Bring the broth back to a boil. Stir in the orzo and cook uncovered for 8–10 minutes, or until al dente.
- Step 7
- Return the shredded chicken to the pot. Adjust seasoning with salt, pepper, or additional lemon juice as desired.
- Step 8
- Remove from heat. Stir in chopped parsley.
- Step 9
- Ladle into bowls. Garnish with extra black pepper, lemon wedges, and grated Parmesan if desired.
Zusatztipps für die Zubereitung
For a richer flavor profile, consider using bone-in chicken thighs instead of breasts. You can also boost the nutritional value by adding a handful of baby spinach in the last 2 minutes of simmering until wilted.
Varianten und Anpassungen
To make this dish gluten-free, substitute the standard orzo with a gluten-free orzo or long-grain rice. If you are following a dairy-free diet, simply omit the Parmesan cheese garnish and verify that your chicken broth label is dairy-free.
Serviervorschläge
Ladle the steaming soup into deep bowls and serve with plenty of extra lemon wedges on the side for those who love an extra citrus punch. This soup pairs beautifully with a glass of crisp Sauvignon Blanc.
Save With 29g of protein and only 310 calories per serving, this Lemon Pepper Chicken Orzo Soup is a balanced and satisfying meal. Whether you're serving it for a family dinner or meal-prepping for the week, its bright flavors are sure to delight.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, bone-in chicken thighs are an excellent substitute and will add richer, more complex flavor to the broth. Thighs are more forgiving and less likely to dry out. Use about 600 g total and extend the simmering time by 5-10 minutes to ensure they're fully cooked.
- → How do I make this soup gluten-free?
Simply replace the orzo pasta with gluten-free orzo or use rice as a substitute. Check all broth and ingredient labels carefully for hidden gluten, as some chicken broths may contain wheat-based thickeners or additives.
- → Can I add vegetables to this soup?
Absolutely. A handful of baby spinach stirred in during the last 2 minutes of simmering adds fresh greens without overpowering the bright lemon flavors. Diced zucchini, peas, or fresh herbs like dill also work beautifully.
- → How much lemon juice should I use?
The recipe calls for juice from one large lemon plus zest for optimal flavor balance. Taste as you go and adjust to your preference—some prefer extra brightness, while others like a subtle tang. You can always add more lemon juice at the table with the provided wedges.
- → What's the best way to store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The soup tastes even better the next day as flavors meld. Reheat gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth if it thickens too much. The orzo may absorb liquid as it sits, so you may need to add extra broth when reheating.
- → What wine pairs well with this soup?
A crisp Sauvignon Blanc is the ideal pairing—its acidity and citrus notes complement the lemon brightness and pepper spice beautifully. Alternatively, a light Pinot Grigio or Albariño work wonderfully to balance the richness of the chicken and broth.