Description
This Lemon Pepper Chicken Orzo Soup is a comforting, flavorful dish combining tender poached chicken, vibrant lemon accents, and hearty orzo pasta in a savory broth. Perfect for a cozy meal, this easy-to-make soup brings together fresh aromatics and a zesty twist that brightens the palate.
Ingredients
Scale
Protein and Broth
- 2 boneless, skinless chicken breasts (about 14 oz total)
- 6 cups low-sodium chicken broth
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
Seasonings and Flavor
- Zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 1.5 teaspoons freshly ground black pepper
- 1 teaspoon kosher salt, plus more to taste
- 1 dried bay leaf
Pasta and Garnishes
- 2/3 cup orzo pasta
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
- Grated Parmesan cheese for garnish, optional
Instructions
- Sauté aromatic vegetables: In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes until the vegetables are soft and fragrant.
- Bloom garlic: Stir in the minced garlic cloves and cook for an additional 1 minute until the garlic becomes aromatic but not browned.
- Build the broth base: Add the chicken breasts, low-sodium chicken broth, lemon zest, fresh lemon juice, freshly ground black pepper, kosher salt, and the dried bay leaf to the pot. Stir briefly and bring the mixture to a gentle boil.
- Poach the chicken: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 to 18 minutes, or until the chicken breasts are fully cooked through and tender.
- Shred and strain: Remove the cooked chicken breasts from the pot onto a plate. Discard the bay leaf. Using two forks, shred the chicken into bite-sized pieces.
- Cook the pasta: Bring the broth back to a boil. Add the orzo pasta to the pot and cook uncovered for 8 to 10 minutes, stirring occasionally, until the orzo is al dente.
- Recombine and adjust seasoning: Return the shredded chicken into the pot with the pasta and broth. Taste and adjust seasoning by adding more salt, black pepper, or lemon juice as desired.
- Add fresh herbs: Remove the pot from heat and stir in the chopped fresh parsley to add brightness to the soup.
- Serve: Ladle the soup into bowls and garnish with extra black pepper, lemon wedges for squeezing, and grated Parmesan cheese if preferred. Serve hot for a comforting meal.
Notes
- Low-sodium broth allows you to control the salt level to your preference.
- For a creamier texture, add a splash of cream or coconut milk when adding the pasta.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently on stovetop.
- To make this soup gluten-free, substitute orzo pasta with gluten-free small pasta or rice.
- Fresh lemon juice can be adjusted to taste—add more for a tangier soup.
