Chicken Orzo Soup with White Beans and Lemon
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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.
Four ingredients that set this soup apart
- 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
1. Soften the onion, carrot and celery in olive oil until the vegetables are tender and just starting to turn golden at the edges. 
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.
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. 4. Stir in the cooked chicken and grated Parmesan. Give it a few minutes to warm through, then ladle into bowls.
Chicken Orzo Soup with White Beans and Lemon
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.
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
- 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.
- 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.
- 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!
- 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.
- Remove the lemon slices and Parmesan rind. Serve the soup with additional grated Parmesan cheese sprinkled on top.
Karen’s Notes and Tips
- 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.
Hey, I’m Karen
Creator of Familystyle Food
Professionally trained cook, cookbook author, and the person behind every recipe here. I cook the way I was trained: Start with good ingredients, understand why they work, and don’t apologize for the salt. These are the recipes I actually make, for the people I love. Read more about me here.
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Made the Lemony Chicken Orzo Soup with White Beans for comfort and warmth during our recent Carolina snowstorm – it was delicious. Had all the ingredients on hand (minus the Parmesan rind) and it was easy to put together, nourishing and comforting as we thaw out. A keeper – it’s in my permanent rotation, with or without snow. Thank you, Karen!
Hi Janice! I’m so happy to hear that this soup carried you through the snowstorm AND earned a place in your recipe file! 🤩