Chicken-and-Orzo Soup

March 2011
Chicken-and-Orzo Soup

by 13 people

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Makes: 4 servings

Prep: 10 mins

Cook: 20 mins

  • 1 cup orzo pasta
  • 1 tablespoon extra-virgin olive oil
  • 1 pound chicken cutlets, cut into 1/2-inch pieces
  • Salt and pepper
  • 8 ounces sliced white mushrooms
  • 2 ribs celery, thinly sliced crosswise
  • 1 15 ounce can  cannellini beans, rinsed
  • 7 cups chicken broth
  • 3 tablespoons fresh lemon juice
  • 3/4 cup flat-leaf parsley leaves
  1. In a large pot of boiling, salted water, cook the orzo until al dente, 8 to 10 minutes; drain.
  2. Meanwhile, in a large pot, heat the olive oil over medium-high heat. Add the chicken, season with salt and pepper and cook, stirring occasionally, until just cooked through, about 5 minutes. Add the mushrooms and celery and cook until the chicken is golden-brown, about 10 minutes.
  3. Stir in the cooked orzo, the beans, chicken broth and lemon juice; season with salt and pepper. Lower the heat to medium and simmer until heated through. Stir in the parsley.
  • Save 10 minutes: Cook the orzo for both tonight and Thursday, then refrigerate two-thirds in a resealable plastic bag.
  • Veg Out by swapping in vegetable broth and cubed potatoes for the chicken broth and cutlets.
  • Stir in a can of crushed tomatoes and sprigs of thyme with the cooked orzo, and sprinkle the finished soup generously with parmesan cheese.