Pin It March in my apartment always smells like citrus and black pepper. I started making this soup during a particularly dreary week when everything outside felt gray and heavy. Something about that bright lemon cutting through the rich broth felt like medicine for the soul. My roommate used to hover around the pot, asking if it was ready yet every three minutes.
Last winter I made this for a friend who swore she hated soup. She texted me the next morning asking for the recipe and confessed she ate the leftovers cold for breakfast. Sometimes the simplest ingredients hit the hardest.
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Ingredients
- Chicken breasts: Boneless and skinless makes shredding effortless, though thighs work if you want more richness
- Onion, carrots, celery: The classic soup trio that builds your flavor foundation
- Garlic: Minced fresh adds that aromatic kick right at the start
- Chicken broth: Low sodium lets you control the salt level yourself
- Lemon zest and juice: Both are crucial for layers of bright citrus flavor
- Black pepper: Generous amounts give this soup its signature warmth
- Orzo pasta: Tiny rice shaped pasta that makes the soup feel substantial
- Fresh parsley: Adds color and a fresh finish to each bowl
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Instructions
- Build your base:
- Heat olive oil in a large pot over medium heat and cook onion, carrots, and celery for about 5 minutes until softened and fragrant.
- Add the garlic:
- Stir in minced garlic and cook for just 1 minute until you can smell it throughout the kitchen.
- Start the broth:
- Add chicken breasts, broth, lemon zest, lemon juice, black pepper, salt, and bay leaf. Bring everything to a gentle boil.
- Cook the chicken:
- Reduce heat, cover, and simmer for 15 to 18 minutes until the chicken is cooked through completely.
- Shred the meat:
- Remove chicken to a plate and use two forks to shred it into bite sized pieces. Discard the bay leaf from the pot.
- Cook the orzo:
- Return broth to a boil and stir in orzo. Cook uncovered for 8 to 10 minutes until the pasta is al dente.
- Combine everything:
- Return shredded chicken to the pot and adjust seasoning with more salt, pepper, or lemon juice as needed.
- Finish and serve:
- Remove from heat, stir in fresh parsley, and ladle into bowls with extra lemon wedges and Parmesan if desired.
Pin It This soup became my go to for sick friends and bad days. There is something about watching someone take that first spoonful, their eyes lighting up as the lemon hits them.
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Making It Your Own
I have experimented with adding baby spinach during the last two minutes of cooking for extra nutrition and color. A handful of chopped kale works beautifully too. Sometimes I throw in a Parmesan rind while the broth simmers for an umami boost.
Pairing Suggestions
A crusty baguette for dipping is non negotiable in my house. The soup has enough body to stand up to a crisp white wine like Sauvignon Blanc. For a lighter meal, a simple green salad with vinaigrette balances the warmth perfectly.
Storage And Reheating
This soup keeps well in the refrigerator for up to four days, though the orzo will soften as it sits. I actually prefer the texture on day two when everything has melded together.
- Freeze without the orzo if you want to store longer than a few days
- Add fresh orzo when reheating frozen portions
- Reheat gently over medium low heat to prevent separating
Pin It Soup weather never really ends when you have a recipe this comforting in your back pocket. Enjoy every bright peppery spoonful.
Recipe Questions
- → Can I make this gluten-free?
Yes, simply substitute the orzo with gluten-free orzo or small rice. Double-check that your chicken broth is certified gluten-free as some brands contain hidden gluten in their seasonings.
- → How do I store leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 3 days. The orzo will continue absorbing liquid, so add extra broth when reheating. This dish also freezes well for up to 3 months.
- → Can I use bone-in chicken thighs instead?
Absolutely. Bone-in thighs provide richer flavor and more tender meat. Simmer for 20-22 minutes until cooked through, then remove bones and shred the meat before returning to the pot.
- → What can I add for extra vegetables?
Add a handful of baby spinach during the last 2 minutes of cooking, or stir in frozen peas with the orzo. Diced potatoes or chopped kale also work beautifully in this broth-based soup.
- → Is it too lemony?
The citrus is bright but balanced. Start with the juice of one lemon, taste before serving, and add more only if desired. The lemon zest provides aromatic flavor without excessive acidity.
