Lemon Pepper Chicken Orzo Soup

March always feels like the longest month somehow, like winter has forgotten how to leave and you just need something that tastes like sunshine. I threw this soup together on one of those gray Sundays when the house felt too quiet, and suddenly the kitchen was filled with this bright peppery steam that made everything feel okay again. The way the lemon cuts through the broth is magic, really like someone opened a window in the middle of February.

My sister texted me at midnight that she needed soup, just feeling off and craving something bright. I doubled the recipe and drove it over in that same pot, still steaming up the car windows. She took one sip and actually got tears in her eyes, said it was exactly what she did not know she needed.

Ingredients

• Boneless skinless chicken breasts: They stay tender in the broth and shred beautifully into bite sized pieces
• Yellow onion carrots and celery: The classic trio that creates that deep savory foundation we all recognize as home
• Garlic cloves: Do not be shy with them, they mellow out beautifully in the simmering broth
• Low sodium chicken broth: Starting with less salt lets you control the seasoning exactly to your taste
• Lemon zest and juice: Both are essential here, zest brings floral brightness while juice adds that punchy acidity
• Freshly ground black pepper: This is the star of the show, be generous and grind it right into the pot
• Orzo pasta: Those tiny rice shaped noodles absorb all that lemony flavor and make every spoonful satisfying
• Fresh parsley: Adds a little herbal pop at the end that makes the whole bowl feel finished

Instructions

Build your flavor base:

Heat olive oil in a large pot over medium heat, then add your onion, carrots, and celery, letting them soften and become fragrant for about 5 minutes. This step is where the deep savory notes develop, so do not rush it.

Wake up the garlic:

Stir in your minced garlic and let it cook for just a minute until you can smell it throughout the kitchen.

Create the soup:

Add chicken breasts, broth, lemon zest, lemon juice, black pepper, salt, and bay leaf. Bring everything to a gentle boil, then reduce heat, cover, and let simmer for 15 to 18 minutes until the chicken is cooked through.

Shred the chicken:

Remove chicken to a plate and use two forks to pull it apart into satisfying shreds. Remember to fish out and discard the bay leaf before moving on.

Cook the orzo:

Bring the broth back to a boil and stir in the orzo, cooking uncovered for 8 to 10 minutes until the pasta is tender but still has some bite.

Bring it all together:

Return the shredded chicken to the pot and taste the broth, adding more salt, pepper, or lemon juice until it sings.

Finish and serve:

Remove from heat, stir in the fresh parsley, and ladle into bowls with extra black pepper, lemon wedges, and Parmesan if you please.

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This soup has become my go to for friends who need a pick me up. There is something about that combination of lemon and pepper that feels like being wrapped in a warm blanket while someone opens the curtains to let the light in.

Making It Your Own

Bone in chicken thighs will give you an even richer broth, just remember to fish out the bones before serving. Sometimes I throw in a handful of baby spinach during the last two minutes of cooking for extra color and nutrition.

Gluten Free Options

Gluten free orzo works beautifully here, or you can swap in white rice for something more traditional. Just adjust the cooking time since rice takes longer than pasta.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the richness perfectly. Crusty bread for dunking is basically required.

• Grilled cheese sandwiches make this a complete meal
• A simple green salad with vinaigrette balances the warmth
• Keep extra lemon wedges on hand, some people love it extra tart

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There is nothing quite like sitting down with a steaming bowl of this soup and watching the steam rise up. Simple food, honest flavors, and maybe just enough brightness to remind you that spring is actually coming.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, bone-in chicken thighs work beautifully and create a richer, more flavorful broth. Increase simmering time to 20–25 minutes to ensure they're fully cooked through.

→ How do I make this gluten-free?

Simply substitute gluten-free orzo or use rice instead. Always verify that your chicken broth is certified gluten-free, as some brands may contain hidden gluten.

→ Can I add vegetables to this soup?

Absolutely. Baby spinach, fresh peas, or diced zucchini are excellent additions. Stir in tender vegetables during the last 2 minutes of cooking to preserve their texture.

→ How should I store leftovers?

Keep cooled soup in an airtight container in the refrigerator for up to 3 days. The orzo will continue absorbing broth, so add extra broth when reheating if desired.

→ What's the best way to shred the chicken?

Remove the cooked chicken to a cutting board and use two forks to pull it apart into bite-sized shreds. For easier handling, let it cool for 1–2 minutes before shredding.

→ Can I make this dairy-free?

Yes, this soup is naturally dairy-free without the Parmesan garnish. Simply omit the cheese and enjoy with fresh lemon wedges and extra black pepper instead.