Some soups are just broth with good intentions. This chicken orzo soup has a few tricks that make all the difference — orzo cooked right in the pot, a Parmesan rind simmered in it from the get-go, and thin lemon slices that turn rounder and less aggressive than a squeeze of juice at the end. Toss in cooked chicken last so it stays tender. The entire recipe is ready in 35 minutes.

A bowl of chicken orzo soup with chunks of chicken, carrots, celery, white beans, and orzo pasta, garnished with grated cheese. A spoon and yellow napkin are beside the bowl on a light surface.

Four ingredients that set this soup apart

Overhead view of ingredients for lemony chicken orzo soup: a plate of cooked chicken cubes, a bowl of white beans, measuring cup of broth, chopped celery, whole carrots, a sliced onion, fresh thyme, a lemon, garlic cloves, and uncooked rice.
Cooked chicken, canned white beans, orzo, and a soffritto of celery, carrot and onion — pantry and fridge staples make this soup a meal.
  • Chicken: If you have leftover oven-roasted whole chicken or rotisserie chicken, it works perfectly here — stir it in at the end so it stays tender. If you’re cooking ahead, my baked chicken breasts are a good option. One thing worth knowing: Adding raw chicken directly to the soup clouds the broth and dulls the flavor, so don’t be tempted.
  • Cook the orzo right in the pot: Cooking pasta directly in soup broth isn’t something I usually recommend, but it works here. The orzo releases just enough starch to thicken the broth naturally — no flour, no cream.
  • A lighter hand with the lemon: Instead of finishing with a squeeze of juice, I simmer two thin lemon slices directly in the broth. The heat mellows the sharpness and draws out a rounder, more floral citrus flavor that tastes bright without being sour.
  • White beans for body: A can of cannellini beans — liquid included — give the soup a gentle creaminess that balances the brightness, and makes the soup feel a little more substantial.

Sauté, simmer and serve

  • A white pot with chopped carrots, celery, and onions being sautéed with a wooden spoon. Nearby are bowls of white beans, uncooked rice, and half a lemon on a light countertop.
    1. Soften the onion, carrot and celery in olive oil until the vegetables are tender and just starting to turn golden at the edges.
  • A pot of soup with orzo pasta, chopped carrots, celery, and herbs, stirred with a wooden spoon. A bowl of diced cooked chicken sits nearby on the counter.
    2. Add the broth, white beans with their liquid, two thin lemon slices, and a Parmesan rind if you have one — this is where the broth starts building real depth.
  • A hand pours dry orzo pasta from a cup into a white pot of simmering soup with herbs, vegetables, and a slice of lemon; a wooden spoon rests on the pots edge.
    3. Add the orzo and cook until just al dente, stirring frequently so it doesn’t stick. Turn off the heat a minute sooner than you think — the pasta keeps cooking in the hot broth.
  • A pot of chicken and vegetable soup, topped with grated cheese and chunks of cooked chicken, sits on a white surface with a wooden spoon. A bowl of grated cheese and a yellow cloth are nearby.
    4. Stir in the cooked chicken and grated Parmesan. Give it a few minutes to warm through, then ladle into bowls.
A bowl of chicken orzo soup with chunks of chicken, carrots, celery, white beans, and orzo pasta, garnished with grated cheese. A spoon and yellow napkin are beside the bowl on a light surface.
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Chicken Orzo Soup with White Beans and Lemon

Karen Tedesco
Chicken orzo soup with white beans, simmered lemon, and a Parmesan rind in the broth. The orzo cooks directly in the pot, thickening the broth naturally without cream or flour. Use leftover rotisserie or roast chicken — it goes in at the end and stays tender. 35 minutes, start to finish.
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Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients
 

  • 2 tablespoons (30 ml) extra virgin olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • Kosher salt
  • 2 teaspoons finely chopped garlic
  • 1 15-ounce can (425 g) white beans (cannellini or navy), including can liquid
  • 2 thin slices fresh lemon
  • 5 cups (1.20 l) chicken broth, plus more as needed
  • 1 small Parmesan cheese rind, optional
  • 1 cup dried orzo pasta
  • 2 cups cooked chicken, cut into bite-size chunks
  • 2 teaspoons chopped fresh thyme
  • ½ cup freshly grated Parmesan cheese, plus more for serving

Instructions
 

  1. Pour 2 tablespoons extra virgin olive oil into a large pot (about 5 quart capacity) and place over medium heat. Add 1 cup chopped onion, 1 cup chopped carrot, 1 cup chopped celery, and a pinch of kosher salt. Cook until the vegetables are softened, about 5 minutes. Tip: You can adjust the heat to medium-low and cover the pot to speed up this process.
  2. Stir in 2 teaspoons finely chopped garlic and cook 1 minute. Add 1 15-ounce can white beans (cannellini or navy) including the can liquid, 2 thin slices fresh lemon, 5 cups chicken broth, and 1 small Parmesan cheese rind (if you have one). Add ½ teaspoon of kosher salt. Turn up the heat and bring to a gentle simmer. Cook 10 minutes.
  3. Add 1 cup dried orzo pasta. Cook about 8 minutes, or until the pasta is al dente. Stir frequently to prevent the pasta from sticking to the bottom of the pot. Tip: Remember that the pasta will continue to cook and swell in the broth even after the soup is done, so I actually encourage you to slightly undercook it. Taste test!
  4. Add 2 cups cooked chicken, 2 teaspoons chopped fresh thyme and ½ cup freshly grated Parmesan cheese. Cook a few more minutes to heat up the chicken.
  5. Remove the lemon slices and Parmesan rind. Serve the soup with additional grated Parmesan cheese sprinkled on top.

Notes

  • The soup will keep refrigerated up to 5 days. The pasta will thicken the soup, so I suggest cooling it completely before transferring to a storage container. Top if off with a bit more broth before putting in the fridge or freezer.
  • When reheating, add a splash more broth as needed.

Nutrition per serving

Calories: 281kcal Carbohydrates: 25g Protein: 20g Fat: 11g Sodium: 928mg Fiber: 2g Sugar: 4g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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