Lemon Pepper Chicken & Orzo Soup

Kristina DeRobertis
May 25
2 min read

Zesty, cozy, and just the right amount of kick.

This Lemon Pepper Chicken & Orzo Soup is what happens when comfort food meets fresh, springtime flavor. It’s light but satisfying, lemony with a touch of spice, and loaded with seasonal veggies. Think: the kind of soup you’d serve at a spring luncheon or whip up on a breezy weekend for family and friends.

If you love a brothy, herby bowl with just a little heat—this one’s for you.

Prefer things on the milder side? No problem. You can tone it down by:

Swapping the Tabasco for a pinch of crushed red pepper (or leaving it out altogether)
Stirring in extra cream or coconut milk for a milder, richer finish

And if you’re making your own lemon pepper seasoning (highly recommend), you can grab my easy from-scratch blend right here.

Serves 6–8 cups | Prep: 5 min | Cook: 30 min | Total: 40 min

Ingredients

2 Tbsp Olive Oil
2 lbs Boneless, Skinless Chicken Tenderloins
2–3 Tbsp Lemon Pepper Seasoning (homemade recipe here)
1 tsp Oregano
1 tsp Basil
1 tsp Parsley
1 tsp Mustard Powder
1/2 cup Dry White Wine (I used Chardonnay)
2 Tbsp Butter
1 Medium Onion, diced
2 Carrots, diced
2 Stalks Celery, sliced
4–6 Cloves Garlic, minced
6 cups Chicken Broth
1/2 tsp Tabasco Sauce (optional but adds a nice zing)
1 tsp Worcestershire Sauce
1/2 cup Heavy Cream
2 cups Fresh Spinach, roughly chopped
Juice of 2 Lemons
3/4 cup Uncooked Orzo

Instructions

Season & Sear the Chicken
Coat chicken tenderloins in lemon pepper seasoning. In a large Dutch oven over medium-high heat, add olive oil and sear the chicken for 2–3 minutes per side. You’re just going for that golden crust—not cooking it through.
Deglaze
Remove chicken and set aside. Pour in the wine and deglaze the pan, scraping up all those flavorful bits. Let it simmer until reduced by half.
Build the Base
Add butter, onion, carrots, celery, and garlic. Sauté for 4–5 minutes, until soft and fragrant.
Spice It Up
Stir in oregano, basil, parsley, mustard powder, Tabasco (if using), and Worcestershire sauce. Add chicken broth and bring to a boil.
Simmer & Chop
Roughly chop the seared chicken and return it to the pot. Reduce heat and let it simmer while you cook the orzo in a separate pot according to the package directions.
Creamy Finish
Once the soup has simmered and veggies are tender, reduce heat to low. Stir in the heavy cream, followed by spinach. Let it wilt (2–3 minutes).
Final Touch
Add in the cooked orzo and a big squeeze of fresh lemon juice. Stir to combine and remove from heat.