Chicken and Orzo Soup
By á-2304
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Ingredients
- 1 cup orzo pasta
- 1 tablespoon extra-virgin olive oil
- 1 lb. chicken, cut into 1/2in. pieces
- Salt
- Pepper
- 2 ribs celery, thinly sliced crosswise
- 15-ounce can cannellini beans, rinsed
- 7 cups chicken broth
- 3 tablespoons fresh lemon juice
- 3/4 cup flat-leaf parsley leaves
Details
Preparation
Step 1
In a large pot of boiling, salted water, cook the orzo until al dente, 8 to 10 minutes; drain.
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.
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.
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