Lemon Pepper Chicken Orzo (Printable Version)

Comforting brothy soup with tender chicken, orzo, and bright lemon pepper flavors perfect for chilly evenings.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (approximately 14 ounces)

→ 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 (approximately 3 tablespoons)
09 - 1.5 teaspoons freshly ground black pepper
10 - 1 teaspoon kosher salt, plus additional 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 Make It:

01 - Heat a splash of olive oil in a large pot or Dutch oven over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Stir minced garlic into the pot and cook for 1 minute until fragrant, being careful not to burn.
03 - Place chicken breasts into the pot. Pour in chicken broth, lemon zest, lemon juice, black pepper, salt, and bay leaf. Bring mixture to a gentle boil.
04 - Reduce heat to low, cover pot, and simmer for 15 to 18 minutes until chicken is completely cooked through and no longer pink in the center.
05 - Transfer cooked chicken to a clean plate. Using two forks, shred meat into bite-sized pieces. Remove and discard bay leaf from the broth.
06 - Return broth to a rolling boil. Stir in orzo pasta and cook uncovered for 8 to 10 minutes until pasta is al dente.
07 - Return shredded chicken to the pot. Taste soup and adjust seasoning with additional salt, pepper, or lemon juice as desired.
08 - Remove pot from heat source. Stir in chopped fresh parsley until evenly distributed.
09 - Ladle hot soup into serving bowls. Garnish generously with freshly ground black pepper, lemon wedges, and grated Parmesan cheese if desired.

# Expert Tips:

01 -
  • The lemon pepper combo wakes up your palate without being overpowering or sharp
  • Orzo makes it feel more substantial than typical chicken noodle soup but still light enough for any night
  • Everything cooks in one pot and comes together in under an hour with minimal effort
02 -
  • The soup will thicken as it sits because orzo continues absorbing liquid, so add more broth when reheating leftovers
  • Taste the broth before adding more salt since lemons naturally enhance saltiness
  • Chicken thighs work beautifully here and add even more richness if you prefer dark meat
03 -
  • Use a microplane or zester to get the most flavorful lemon zest without any bitter pith
  • Grind your black pepper fresh for the best punch and aromatic quality
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