Lemony Chicken Orzo Soup with White Beans
Serves 6
15 mins prep
20 mins cook
35 mins total
My chicken orzo soup hits your tastebuds with a fresh pop of lemon and herbs. It’s the kind of bowl to crave on a chilly night for dinner, and want to eat again for lunch — casual yet satisfying. It comes together surprisingly quickly, making it a one-pot that turns leftover chicken into a meal. I add white beans for extra body and a low-key, satisfying richness that makes you want a second helping.
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Pour 2 tablespoons extra virgin olive oil into a large pot (about 5 quart capacity) and place over medium heat. Add 1 cup chopped onion, 1 cup chopped carrot, 1 cup chopped celery, and a pinch of kosher salt. Cook until the vegetables are softened, about 5 minutes. Tip: You can adjust the heat to medium-low and cover the pot to speed up this process.
Stir in 2 teaspoons finely chopped garlic and cook 1 minute. Add 1 15-ounce can white beans (cannellini or navy) including the can liquid, 2 thin slices fresh lemon, 5 cups chicken broth, and 1 small Parmesan cheese rind (if you have one). Add ½ teaspoon of kosher salt. Turn up the heat and bring to a gentle simmer. Cook 10 minutes.
Add 1 cup dried orzo pasta. Cook about 8 minutes, or until the pasta is al dente. Stir frequently to prevent the pasta from sticking to the bottom of the pot. Tip: Remember that the pasta will continue to cook and swell in the broth even after the soup is done, so I actually encourage you to slightly undercook it. Taste test!
Add 2 cups cooked chicken, 2 teaspoons chopped fresh thyme and ½ cup freshly grated Parmesan cheese. Cook a few more minutes to heat up the chicken.
Remove the lemon slices and Parmesan rind. Serve the soup with additional grated Parmesan cheese sprinkled on top.
