Chicken and Orzo Soup

By á-2304

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

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.