Lemon Pepper Chicken Orzo (Print Version)

Bright, comforting soup with tender chicken, orzo, zesty lemon and black pepper.

# What You 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 more 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)

# Directions:

01 - Heat a splash of olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the chicken breasts, chicken broth, lemon zest, lemon juice, black pepper, salt, and bay leaf. Bring to a gentle boil.
04 - Reduce heat, cover, and simmer for 15–18 minutes, or until the chicken is cooked through.
05 - Remove the chicken to a plate and shred with two forks. Discard the bay leaf.
06 - Bring the broth back to a boil. Stir in the orzo and cook uncovered for 8–10 minutes, or until al dente.
07 - Return the shredded chicken to the pot. Adjust seasoning with salt, pepper, or additional lemon juice as desired.
08 - Remove from heat. Stir in chopped parsley.
09 - Ladle into bowls. Garnish with extra black pepper, lemon wedges, and grated Parmesan if desired.

# Expert Suggestions:

01 -
  • The combination of lemon and black pepper creates this addictive warmth that lingers long after your last bite
  • It comes together in under an hour but tastes like it simmered all day
  • Perfect for those nights when you want comfort food that still feels light and bright
02 -
  • The orzo will continue absorbing liquid as it sits, so the soup thickens up in the fridge overnight
  • Adding lemon juice at the end instead of just at the beginning preserves more of that bright fresh flavor
03 -
  • Taste the broth before adding the orzo since the pasta absorbs salt as it cooks
  • Zest your lemon before juicing it, much easier to handle when the fruit is still firm
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