Save The first time I made this soup, it was one of those grey March evenings where winter had overstayed its welcome and I needed something that felt like sunlight in a bowl. I had a bag of orzo sitting in the pantry from who knows when, and a couple of chicken breasts that needed using. The lemon was almost shriveled in the fruit bowl, but I zested it anyway, and that bright citrus aroma cutting through the simmering broth made my entire kitchen feel different.
Last week my friend Sarah came over for dinner, still wearing her coat from work, and I ladled this soup into these mismatched bowls Ive had since college. She took one sip, sat back, and said I forgot how good a simple soup could be. We ended up lingering at the table for an hour, just talking and refilling our bowls, the steam rising between us while the rain tapped against the window.
Ingredients
- Boneless chicken breasts: They stay tender when poached in the broth, and shredding them creates these lovely strands that catch in every spoonful with the orzo
- Yellow onion, carrots, celery: This classic trio creates the foundational savory base, and taking the time to sauté them first releases their natural sweetness
- Garlic cloves: Add them right after the vegetables soften so they bloom in the hot oil without burning
- Low-sodium chicken broth: You want control over the salt level, and starting low lets you adjust as the soup concentrates
- Lemon zest and juice: The zest gives you fragrant citrus oil while the juice provides that bright acid that cuts through the richness
- Freshly ground black pepper: This is the co-star so be generous and grind it fresh
- Orzo pasta: It swells beautifully in the broth and somehow feels more luxurious than regular pasta in soup
- Fresh parsley: Stir it in at the very end for little green confetti and fresh flavor
Instructions
- Build your flavor foundation:
- Warm olive oil in your largest pot and sauté the onion, carrots, and celery until they soften and your kitchen starts to smell like comfort.
- Wake up the garlic:
- Stir in the minced garlic and let it cook for just one minute until it becomes fragrant but not browned.
- Create the broth base:
- Add the chicken breasts, pour in the broth, then add the lemon zest, lemon juice, black pepper, salt, and bay leaf before bringing everything to a gentle boil.
- Poach the chicken:
- Lower the heat, cover the pot, and let it simmer gently until the chicken is cooked through and tender.
- Shred and prep:
- Remove the chicken to a plate and use two forks to pull it into satisfying shreds, then fish out and discard the bay leaf.
- Cook the orzo:
- Bring the broth back up to a boil, stir in the orzo, and cook it uncovered until its tender with just a little bite in the center.
- Bring it all together:
- Return the shredded chicken to the pot and taste the soup, adjusting with more salt, pepper, or lemon juice until it sings.
- Finish with freshness:
- Remove from heat and stir in the chopped parsley, letting it brighten everything just before serving.
- Serve it up:
- Ladle into warm bowls and pass extra lemon wedges, black pepper, and Parmesan at the table so everyone can customize their bowl.
Save This soup has become my go-to when someone needs feeding but I do not have the energy for anything complicated. There is something about the combination of tender chicken, tiny pasta, and that lemon pepper brightness that feels like a hug.
Making It Your Own
Sometimes I add a handful of baby spinach in the last two minutes of cooking just to get some greens in, and it wilts beautifully into the broth without overwhelming the delicate flavors.
Perfecting The Broth
If you have chicken thighs instead of breasts, use them. The extra fat creates a richer broth and the meat stays incredibly juicy through the simmering process.
Serving Suggestions
A crisp white wine like Sauvignon Blanc cuts through the broth beautifully and a simple green salad with vinaigrette balances the comfort of this soup.
- Keep extra lemon wedges at the table because some days you want more brightness
- Crusty bread for dipping is practically mandatory
- The soup freezes well but add the orzo fresh when reheating
Save This is the soup I make when I need to remember that good food does not have to be complicated.
Your Questions Answered
- → Can I use chicken thighs instead of breasts?
Yes, bone-in chicken thighs will provide richer, more flavorful results. They may require a few extra minutes of simmering to cook through completely.
- → How do I make this gluten-free?
Substitute the orzo pasta with gluten-free orzo or use rice instead. Always verify that your chicken broth is certified gluten-free, as some brands contain hidden gluten.
- → Can I add vegetables to this soup?
Absolutely. Baby spinach, kale, or diced zucchini work beautifully. Add leafy greens in the final 2 minutes of cooking to preserve their texture and nutrients.
- → What's the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The soup keeps well and flavors develop further. Reheat gently on the stovetop, adding broth if needed to reach desired consistency.
- → Can I make this dairy-free?
Yes, simply omit the Parmesan cheese garnish. The soup itself contains no dairy. The broth and all other ingredients are naturally dairy-free.
- → What wine pairs well with this soup?
A crisp Sauvignon Blanc complements the bright lemon notes beautifully. The wine's acidity and minerality balance the peppery warmth of the soup.