Lemony Chicken Orzo Soup with White Beans
Serves 615 mins prep20 mins cook
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.
0 servings
What you need
tbsp kosher salt
cup orzo pasta
cup carrot
tsp fresh thyme
cup cooked chicken
slice lemon
cup celery
cup chicken broth
tsp garlic
cup onion
cup parmesan cheese
Instructions
0 Pour [wprm-ingredient text="2 tablespoons extra virgin olive oil" uid="0"] into a large pot (about 5 quart capacity) and place over medium heat. Add [wprm-ingredient text="1 cup chopped onion" uid="1"], [wprm-ingredient text="1 cup chopped carrot" uid="2"], [wprm-ingredient text="1 cup chopped celery" uid="3"], 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. 1 Stir in [wprm-ingredient text="2 teaspoons finely chopped garlic" uid="10"] and cook 1 minute. Add [wprm-ingredient text="1 15-ounce can white beans (cannellini or navy)" uid="5"] including the can liquid, [wprm-ingredient text="2 thin slices fresh lemon" uid="12"], [wprm-ingredient text="5 cups chicken broth" uid="6"], and [wprm-ingredient text="1 small Parmesan cheese rind" uid="7"] (if you have one). Add ½ teaspoon of kosher salt. Turn up the heat and bring to a gentle simmer. Cook 10 minutes. 4 Add [wprm-ingredient text="1 cup dried orzo pasta" uid="13"]. 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! 2 Add [wprm-ingredient text="2 cups cooked chicken" uid="11"], [wprm-ingredient text="2 teaspoons chopped fresh thyme" uid="9"] and [wprm-ingredient text="½ cup freshly grated Parmesan cheese" uid="8"]. Cook a few more minutes to heat up the chicken. 3 Remove the lemon slices and Parmesan rind. Serve the soup with additional grated Parmesan cheese sprinkled on top.View original recipe