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Published 27/08/2026
1:10
Serves 4
Easy

Chicken, bean and orzo soup with walnut pesto

This chicken and orzo soup is unfussy but packed full of flavour.

Comforting and full of flavour, this hearty soup brings together tender chicken, beans and orzo in a rich, herby broth. Finished with a spoonful of walnut pesto, it’s a satisfying bowl that’s simple to make and perfect for cooler days. Make sure to serve with a chunk of buttered, crusty bread.

What you'll need...

For the soup

  • 2 tbsp olive oil
  • 2 skin-on free-range chicken breasts
  • 1 large onion, chopped
  • 2-3 thyme sprigs
  • 1 bay leaf
  • 2 celery sticks, chopped
  • 3-4 garlic cloves, halved and finely sliced
  • 2 carrots, chopped
  • 1 litre chicken or vegetable stock
  • 400g tin white beans (such as butter, haricot or cannellini), drained and quickly rinsed
  • 80g orzo
  • Small bunch (10g) flatleaf parsley, leaves and fine stalks, chopped
  • Finely grated zest 1 small unwaxed lemon, plus juice of ½ (save remainder for the pesto)
  • Salt and pepper

For the walnut pesto

  • 60g baby spinach
  • 40g parmesan, finely grated
  • 2 garlic cloves
  • Juice of ½ lemon
  • ½ tsp salt
  • 100ml olive oil
  • 60g walnuts, toasted

Method

  1. Heat the oil in a large saucepan over a medium heat and brown the chicken all over, starting skin-side down. Once golden, transfer to a plate.

  2. Lower the heat slightly and cook the onion with the thyme, bay leaf and a pinch of salt for 15–20 minutes, stirring occasionally, until soft. Add the celery, carrots and garlic and cook gently for a few minutes, then pour in the stock and bring to a simmer.

  3. Return the chicken to the pan with any juices and simmer gently for 15 minutes until cooked through. Remove, shred or chop into pieces, then return to the pan (discard the skin if you like).

  1. Add the beans and orzo and simmer for 7–10 minutes until the orzo is tender. Taste and season as needed.

  2. Meanwhile, make the pesto. Blend the spinach, parmesan, garlic, lemon juice and salt until roughly combined. With the motor running, add the olive oil, then briefly pulse in the walnuts to keep some texture.

  3. Stir the parsley, lemon zest and juice into the soup. Ladle into bowls and swirl a spoonful of pesto on top to serve. Serve with no-knead bread.

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