There are some nights when only a big bowl of chicken soup will do, but I still want something with a little more flavor than the classic version. This Lemon Chicken Orzo Soup is my answer: cozy and comforting, but brightened up with fresh lemon, rosemary, garlic, and plenty of Parmesan.
As a cookbook author, professional recipe developer, and busy working mom, I'm always looking for recipes that deliver real comfort without turning into an all-day project. This soup is made in one pot, uses shredded cooked chicken to keep things simple, and is ready in about 40 minutes.
The tender orzo and creamy cannellini beans make the soup hearty enough for dinner, while the lemon zest and juice keep the broth fresh and light. A Parmesan rind adds even more savory flavor as everything simmers, but the recipe is still delicious without it.
This is exactly the kind of easy soup I love making when the weather cools down, someone in the house is feeling under the weather, or I simply need a low-effort dinner that everyone will eat.
For more soup recipes, check out our Wild Rice Mushroom Soup, White Turkey Chili, and Roasted Butternut Squash soups.
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Why You'll Love this Recipe
- Cozy without being heavy:Â The chicken, orzo, and beans make this soup satisfying, while the fresh lemon keeps it from feeling too rich.
- Easy enough for a weeknight:Â Starting with rotisserie chicken or leftover roasted chicken saves time and keeps the recipe simple.
- Made in one pot:Â The orzo cooks right in the broth, which means fewer dishes and more flavor.
- Full of simple, fresh flavor:Â Garlic, rosemary, Parmesan, and lemon transform basic chicken soup ingredients into something a little more special.
- Great for leftovers:Â With one small adjustment, this recipe is easy to make ahead for lunches or dinner later in the week.
Ingredients
Here are the ingredients you will need for this easy Lemon Chicken Orzo Soup.
- Olive oil:Â Used to soften the vegetables and build the base of the soup.
- White onion or shallot:Â Either works well here.
- Carrots:Â Add color, texture, and natural sweetness.
- Celery:Â A classic chicken soup ingredient that adds savory flavor to the broth.
- Garlic:Â Fresh garlic gives the soup more depth and flavor.
- Chicken stock:Â Since the broth is the base of the recipe, use a good-quality chicken stock that you enjoy.
- Kosher salt and black pepper:Â Season the broth and bring all of the flavors together.
- Fresh rosemary:Â A whole rosemary sprig gently flavors the broth without overpowering the lemon.
- Parmesan rind:Â This is optional, but it adds so much savory flavor while the soup simmers. I always save Parmesan rinds in my freezer for recipes like this.
- Cannellini beans:Â The beans make the soup heartier and add a creamy texture without any actual cream.
- Orzo:Â This small, rice-shaped pasta cooks directly in the soup and makes every spoonful feel extra comforting.
- Cooked chicken:Â Shredded rotisserie chicken or leftover roasted chicken keeps this recipe quick and easy.
- Lemon zest and juice:Â Using both zest and juice gives the soup a fresh, noticeable lemon flavor.
- Baby spinach:Â The spinach is optional but adds a little extra color and vegetables.
- Fresh parsley or basil:Â Either herb gives the finished soup a fresh pop of flavor.
- Grated Parmesan:Â A generous sprinkle of Parmesan is the perfect finishing touch.
How to Make Lemon Orzo Chicken Soup
Sauté the vegetables
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the onion, carrots, and celery. Cook for 6-7 minutes, stirring occasionally, until the vegetables begin to soften.
Taking a few extra minutes to cook the vegetables at the beginning gives the broth much more flavor. Stir in the minced garlic and cook for about 30 seconds, until fragrant.
Simmer the broth
Pour in the chicken stock, then add the salt, black pepper, rosemary sprig, and Parmesan rind, if using.
Bring the soup to a gentle simmer and cook for 10 minutes. This gives the vegetables time to continue softening and allows the rosemary and Parmesan to flavor the broth.
Cook the orzo and add the chicken
Stir in the cannellini beans and uncooked orzo.
Simmer for 8-10 minutes, stirring occasionally, until the orzo is tender. Make sure to scrape the bottom of the pot as you stir since orzo can settle and stick.
Stir in the shredded chicken and baby spinach, if using.
Cook for another 2-3 minutes, until the chicken is warmed through and the spinach has wilted.
Finish the soup
Remove and discard the rosemary sprig and Parmesan rind.
Turn off the heat, then stir in the lemon zest and lemon juice. Adding the lemon at the end keeps the flavor fresh and bright instead of muted.
Taste the soup and add more salt, black pepper, or lemon juice as needed.
Serve with fresh parsley or basil and plenty of grated Parmesan.
Tina's Tips and Tricks
- Don't add the lemon too early:Â Lemon juice can lose some of its fresh flavor when it cooks for too long. Stir it in after turning off the heat.
- Stir the orzo often:Â Orzo tends to sink to the bottom of the pot, so stir the soup every few minutes while it cooks.
- Save your Parmesan rinds:Â I keep leftover Parmesan rinds in a freezer bag and add them to soups, sauces, and stews. They add a lot of flavor with almost no extra effort.
- Use rotisserie chicken for the easiest version:Â This is one of my favorite shortcuts for getting a comforting homemade dinner on the table quickly.
- Add extra stock when reheating:Â The orzo will continue soaking up broth as the soup sits. A splash of chicken stock will loosen it right back up.
Should You Cook the Orzo Separately?
For the easiest one-pot version, cook the orzo directly in the soup as written. The pasta releases a little starch as it cooks, which gives the broth a slightly silkier texture.
The only downside is that orzo continues absorbing liquid after the soup is finished. If you plan to serve the soup right away, this usually is not a problem.
If you are making the soup in advance or want several days of leftovers, I recommend cooking the orzo separately according to the package directions. Store it in a separate airtight container and add it to each bowl as you serve the soup.
This also works best if you plan to freeze the soup.
Kitchen Equipment
Here is some kitchen equipment you will need for this recipe. You can find all of these products on Amazon.
- Soup Pot -Â A good quality soup pot is a must for soup season! This one is great quality.
- Soup Bowls -Â These are my favorite soup bowls of all time. We grew up using similar soup bowls at my grandpa's house and I'll always remember them!
- Orzo - This is my favorite orzo. I always have some on hand in my pantry!
Substitutions and Variations
- Chicken:Â Use shredded rotisserie chicken, leftover roasted chicken, cooked chicken breasts, or cooked chicken thighs.
- Onion:Â Yellow onion, sweet onion, white onion, or shallot will all work.
- Beans:Â Substitute great northern beans or navy beans for the cannellini beans.
- Greens:Â Replace the spinach with chopped kale. Add the kale a little earlier so it has time to soften.
- Herbs:Â Fresh thyme can be used in place of rosemary. Fresh dill also pairs especially well with the lemon.
- Pasta:Â Another small pasta shape, such as ditalini or stelline, can be used instead of orzo. Adjust the cooking time according to the package directions.
- Dairy-free:Â Leave out the Parmesan rind and grated Parmesan.
- Vegetarian:Â Omit the chicken, use vegetable stock, and add a second can of cannellini beans.
- Extra creamy:Â For a slightly richer broth, stir in a small splash of heavy cream at the end. The soup is already creamy from the beans and orzo, so you do not need much.
What to Serve with Lemon Chicken Orzo Soup
This soup is hearty enough to stand on its own, especially with the chicken, beans, and orzo. I usually serve it with crusty bread for soaking up the lemony broth.
It would also pair well with:
- Garlic bread
- Homemade focaccia
- A simple arugula salad
- Caesar salad
- Roasted vegetables
- A mozzarella or grilled cheese sandwich
Frequently Asked Questions
Adding lemon juice to soup brightens the flavors of the soup. It's delicious with chicken and vegetable based soups and great for adding tenderness to meals. You can also add lemon zest to soup for the same effect.
You can definitely freeze chicken orzo soup. I recommend freezing the orzo separately since the texture can change significantly in the freezer and be soggy once thawed.
Orzo and small pastas are the best option for pasta in soup. They are great cooked in the soup liquid because they hold all of the flavor of the broth without breaking apart.
Recipe Storage and Reheating
Here are storage and reheating instructions for this recipe.
- Refrigerator: Store leftover Lemon Chicken Orzo Soup in an airtight container in the refrigerator for up to 4 days. The orzo will continue absorbing the broth as it sits, so the soup will become thicker in the refrigerator.
- Reheating: Reheat the soup in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of chicken stock or water as needed to loosen the broth. You can also reheat individual portions in the microwave. Heat in short intervals, stirring between each one.
- Freezer: For the best texture, freeze the soup without the orzo. Allow the soup to cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Lemon Chicken Orzo Soup
Ingredients
- 2 tablespoons olive oil
- ½ small white onion or shallot diced
- 1 cup chopped carrots
- 1 cup chopped celery
- 3 garlic cloves minced
- 6 cups chicken stock
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- 1 sprig fresh rosemary
- 1 Parmesan rind optional
- 1 can cannellini beans drained and rinsed
- 1 cup uncooked orzo
- 2 cups shredded cooked chicken
- Zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 2 cups baby spinach optional
- Fresh parsley or basil for serving
- Grated Parmesan for serving
Instructions
- Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 6-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic: Stir in the garlic and cook for 30 seconds, until fragrant.
- Simmer the broth: Add the chicken stock, salt, black pepper, rosemary, and Parmesan rind, if using. Bring to a simmer and cook for 10 minutes.
- Cook the orzo: Stir in the cannellini beans and orzo. Simmer for 8-10 minutes, stirring occasionally, until the orzo is tender.
- Add the chicken: Stir in the shredded chicken and spinach, if using. Cook for 2-3 minutes, until the chicken is heated through and the spinach is wilted.
- Finish the soup: Remove and discard the rosemary sprig and Parmesan rind. Turn off the heat, then stir in the lemon zest and lemon juice. Taste and add more salt, pepper, or lemon juice as needed. Serve with fresh parsley and grated Parmesan.
Notes
- Chicken: Shredded rotisserie chicken or leftover roasted chicken keeps this recipe quick and easy. You can also use chicken breasts or thighs cooked using your preferred method.
- Spinach: The spinach is optional and can be omitted without making any other changes.
- Orzo: For the easiest one-pot method, cook the orzo directly in the soup as written. If you are making the soup ahead or expect leftovers, cook the orzo separately according to the package directions and add it to each bowl when serving.
- Consistency: Orzo continues to absorb broth as it sits. Add a splash of chicken stock when reheating if the soup becomes too thick.
Did You Make This Recipe?
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