Lemony Chicken Orzo Soup with White Beans
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This lemony chicken orzo soup is bright, satisfying, and exactly the kind of one-pot dinner you’ll come back to all week. I love a recipe that turns leftover chicken into a meal, and it cooks surprisingly quickly. White beans add extra body and a low-key, satisfying richness that makes you want a second helping.
You might have seen plenty of other recipes for chicken soup with orzo and lemon, but there are few key techniques I use to make this soup stand out from the rest.
What makes this recipe work
- Chicken: This is an ideal way to use leftover roast chicken or rotisserie chicken. Stir it in at the end so it stays tender and doesn’t dry out. If you want to cook ahead, my basic juicy baked chicken breasts are perfect for this. Pro tip: Skip cooking raw chicken directly in the soup — the proteins cloud the broth and dull the flavor.
- Cook the orzo right in the pot: After testing a few versions, this was the move. The pasta releases just enough starch to give the broth a lightly thickened texture without adding flour or cream.
- A lighter hand with the lemon: Instead of going all-in on lemon juice, I build in a subtle citrus note with a simple trick that lifts the flavor of the soup without turning it sharp or sour.
- White beans for body: I couldn’t resist adding them. They bring a gentle creaminess that balances the brightness and makes the soup feel a little more substantial.
- Broth matters: No pressure, store-bought is totally fine, but if you happen to have even a basic homemade chicken broth it really does take this soup up a notch.
How it comes together
In a large pot, soften chopped onion, carrot and celery in olive oil. 
Add chicken broth, one can of white beans, thin-sliced lemon and a Parmesan rind (if you have one). Simmer 10 minutes.
Add one cup of dried orzo pasta and cook until al dente. Stir in cooked chicken and grated Parmesan cheese. It’s ready to eat!
Lemony Chicken Orzo Soup with White Beans
My chicken orzo soup hits your tastebuds with a fresh pop of lemon and herbs. It’s the kind of bowl to crave on a chilly night for dinner, and want to eat again for lunch — casual yet satisfying. It comes together surprisingly quickly, making it a one-pot that turns leftover chicken into a meal. I add white beans for extra body and a low-key, satisfying richness that makes you want a second helping.
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
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! 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! 🤩