Lemon-Chicken & Pepe Soup

January 31, 2013

Test Kitchen-Approved

Author Notes: Inspired by a multitude of Greek and Italian flavors, this dish is like a soup, salad, and pasta dish all-in-one. While hearty and warming, it has a light touch from the lemon and fresh herbs. The addition of romaine lettuce at the end may seem unusual, but in this case, it adds a flavor and texture that pairs well with the rest of the ingredients. Spinach, kale or arugula could be used in place of the lettuce. It comes together in about 20 minutes, and it's perfect for healthful lunches throughout the week.foxeslovelemons

Food52 Review: Loriloveslemons' delicious soup was quick and easy to prepare, especially using already made rotisserie chicken. The lemon -- the dish's the secret weapon -- gave this soup a delightful complexity, while the beans, vegetables and pastine made it nice and filling. It was a little surprising to use lettuce in the soup, but because it was added at the end it retained some of its texture and crunch. This soup would be equally good subbing different vegetables or beans, and it's an excellent basic recipe that can easily become whatever you want it to be.sdebrango

Serves: 8
Prep time: 7 min
Cook time: 13 min


  • 1 tablespoon olive oil
  • 4 scallions (white and green parts separated), chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 small zucchini, diced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 9 cups chicken stock, plus additional if needed
  • 3/4 cup acini de pepe pasta
  • 1 1/2 teaspoons lemon zest
  • 2 cups cooked, shredded chicken (from a rotisserie chicken)
  • 1 cup canned garbanzo beans, drained and rinsed
  • 1 1/2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • 1 1/2 cups shredded romaine lettuce
  • 2 tablespoons fresh lemon juice
  • 1 pinch Red pepper flakes for garnish (optional)
In This Recipe


  1. In a large saucepot, heat oil over medium heat. Add scallion whites and celery; cook 1 minute or until vegetables are tender, stirring frequently. Add garlic, zucchini, salt, and pepper; cook 2 minutes, stirring occasionally.
  2. Add stock, pasta and lemon zest; heat to boiling over high heat. Reduce heat to medium-high; cook 9 minutes, stirring occasionally.
  3. Stir in chicken, beans, dill, and parsley; cook over medium-low for two minutes, or until chicken and beans are heated through.
  4. Just before serving, stir in lettuce, lemon juice and scallion greens. If soup becomes too thick, stir in additional stock as needed. Serve garnished with red pepper flakes, if desired.

More Great Recipes:
Soup|Pasta|Italian|Greek|Dill|Green Onion/Scallion|Lemon Juice|Lettuce|Parsley|Vegetable|Lemon|Bean

Reviews (69) Questions (1)

69 Reviews

Pamela H. September 29, 2018
This is a delicious and easy fall soup, perfect for the first days of cool air. I didn’t have zucchini so I added broccoli and later so it kept its color and a little crunch, and I used orzo. Yum.
Mae December 21, 2017
This is such an easy soup! I omitted the chicken, and used 1 full can of chickpeas and a can of cannellini beans. Very yummy!
Susan October 20, 2017
I have made this soup many, many times since I discovered recipe and it is always a hit. I use a lemon garlic orzo so only need the juice, usually use spinach at end, and do let it simmer a bit longer. Highly recommend this!!!
cocos C. June 29, 2015
This soup has been my absolute favorite since I discovered it last year! (Which is saying a lot, since soup is a passion chez moi.) I just wanted to congratulate you on the fresh and satisfying combination of flavors and textures. Great recipe! <br />
Author Comment
foxeslovelemons June 29, 2015
Thanks so much for your kind words, cocos cooking! I'm so glad you're enjoying it!
Barb March 5, 2015
!<br />
SarahLloyd March 5, 2015
Hi - Does this soup freeze well?
Author Comment
foxeslovelemons March 5, 2015
Hi Sarah - Freezing pasta always seems to result in a weird texture for me. If you wanted to freeze it, I would recommend leaving out the pepe pasta, as well as the lettuce, then adding those just before serving.
Scribbles January 20, 2015
Made this last night - really good! All the comments about light and comforting are right on target. I used quinoa cause I love it and it worked great. Also couldn't find dill so I went with the thyme and that tasted great. I do want to try the dill as I'm sure the lemon and dill will be super.
Nicole K. January 19, 2015
Would a low sodium chicken stock work? Any recommendations? Thank you! :)
Lynn W. January 20, 2015
I always use Low sodium chx stock for all my recipes. That way you have control over how much salt you add. Also, you don't risk it being overly salty if you want to reduce a sauce.
Lynn W. January 20, 2015
Swanson makes one. Also imagine (both available at whole foods. Trader joe's also makes one but I haven tasted it, so no guarantees. Have fun!
Nicole K. January 20, 2015
Thank you so much! Looking forward to making this recipe :)
Carol January 2, 2015
Served this to a large group on New Year's Eve and everyone went back for seconds. I used the rotisserie chicken carcass to make the stock (along with a second carcass I had in the freezer) rather than using commercially prepared stock. I substituted escarole for the romaine as I thought it would hold up a bit better as I needed to do most of the prep in advance. Very successful substitution. Will definitely be making this one again.
Author Comment
foxeslovelemons January 2, 2015
LOVE the escarole substitution, Carol. Sounds so good! I'm so glad this was a hit for you!
Eva November 26, 2014
This soup exceeded my expectations! The flavors are complex but not too complex. It was delicious! This is going into my rotation.
Author Comment
foxeslovelemons November 26, 2014
So glad you enjoyed it, Eva! Thanks so much for the kind words.
This looks fabulous, Lori! Pinning to make it this weekend. LOVE!
Author Comment
foxeslovelemons May 21, 2014
Thanks so much, Susan. I hope you love it!
robin L. May 21, 2014
For the picky eater in the family, do you think it would be fine to leave out the green onions and lettuce and serve them on the side as a garnish for the rest of us?
Alexandra P. May 21, 2014
I am confident that the soup will taste just great for those picky li'l eaters! Only the fine dining people will notice the absence of the green onions and the lettuce doesn't add or take away much really, so go ahead. They will love it for sure. :-)<br />
Author Comment
foxeslovelemons May 21, 2014
I agree with Alexandra, the soup will still be lovely serving these things on the side. Enjoy!
Horto March 24, 2014
i just never have enough stock on hand<br />I'll poach the chicken, using sarah lee chases method, and use that liquid for stock!
Alexandra P. March 14, 2014
Fabbbuloso soup! Sank a small pile of noodles in the bowl instead of adding the acini pasta, then spooned the soup over the top! Family fav go to meal in a bowl now! Thanks for the recipe.
Author Comment
foxeslovelemons March 14, 2014
Great idea, Alexandra! So glad you loved it.
Lynn W. March 2, 2014
I made this in anticipation of this week's winter storm. Substituted thyme for dill (not a big dill lover) and it was a big hit. Now I am done I see that the dill might have been inspired. Will try it next time. Thanks for this light and tasty soup. LMW
Author Comment
foxeslovelemons March 3, 2014
So glad it was a hit, Lynn!
AnnabelMelrose January 23, 2014
This has now become our family favourite go-to soup recipe.. I plan other meals just to be able to have the right things to hand to make this. I recommend following the recipe exactly the first time before making any adjustments of your own. It's warming and fresh and filling and light all at the same time. Thanks for posting!
Author Comment
foxeslovelemons January 23, 2014
Thanks so much for the kind words, AnnabelMelrose. I'm so glad your family enjoys it. "warming and fresh and filling and light all at the same time" = EXACTLY what I was going for :)
healthierkitchen January 6, 2014
Glad this popped up on the feature today! Perfect for the cold blast we're expecting!<br />
Author Comment
foxeslovelemons January 6, 2014
Thanks healthierkitchen! I think the high here in Detroit is going to be ZERO tomorrow. I have soups on the menu all week!
healthierkitchen January 6, 2014
I am a weather wimp so I'm already freaked out about our low tonight in the single digits! But even if it wont be as cold here in DC I still made the soup! I love the lemon! First store didn't have parsley or dill today (DC full of fellow weather wimps buying out grocery store) so I used some thyme I had which took it more Italian than Greek so I went with cannellini beans this time. Everyone loved it!
Author Comment
foxeslovelemons January 7, 2014
Oh yeah, our grocery stores here are wiped out, too! I actually really love the thyme and cannelini angle. So glad everyone loved it!
healthierkitchen January 7, 2014
And, great for breakfast this morning, too, with a fried egg on top!
Author Comment
foxeslovelemons January 7, 2014
Oh, heck yes! Anything is better with a fried egg on top, am I right?
healthierkitchen January 7, 2014
Barb January 2, 2014
On my way to work this morning I picked up a rotisserie chicken, some kale, spinach, and Israeli couscous; I knew I wanted to try this recipe tonight in preparation for being shut in tomorrow with the upcoming blizzard. Well, I've just finished a large bowl of this soup and I have to say it was absolutely delicious! Loved the lemon in it which gave it a light and refreshing finish. Thanks so much for sharing this recipe!
Author Comment
foxeslovelemons January 2, 2014
So glad you liked it, Barb! I was practically snowed in today, myself, and unfortunately, didn't have much on hand to make myself any soup! haha.
thecumincondition December 31, 2013
This was delicious and so easy! I used orzo and dried herbs and added red kale.<br /><br />Thank you for the great recipe!
Author Comment
foxeslovelemons January 1, 2014
Yum, that sounds great! I love orzo and actually wanted to use it for this recipe, but my store was sold out of it. Love your user name, by the way :)
ktmckinsey April 3, 2013
This looks really good. Would Israeli cous cous work instead of the pasta? I'm planning to make this tonight, and I have about 3/4 c of it sitting in my cupboard.
Author Comment
foxeslovelemons April 3, 2013
Oh yes, Israeli substitute will work perfectly! Just throw it in and cook until its tender :)