Lemony Chicken Orzo Soup with White Beans
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.
Ingredients
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 cup chopped celery
- Kosher salt
- 2 teaspoons finely chopped garlic
- 1 15-ounce can (425 g) white beans (cannellini or navy) including can liquid
- 2 thin slices fresh lemon
- 5 cups (1.20 l) chicken broth plus more as needed
- 1 small Parmesan cheese rind optional
- 1 cup dried orzo pasta
- 2 cups cooked chicken cut into bite-size chunks
- 2 teaspoons chopped fresh thyme
- ½ cup freshly grated Parmesan cheese plus more for serving
Instructions
- 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.
Notes
- The soup will keep refrigerated up to 5 days. The pasta will thicken the soup, so I suggest cooling it completely before transferring to a storage container. Top if off with a bit more broth before putting in the fridge or freezer.
- When reheating, add a splash more broth as needed.
Nutrition
Calories: 281kcalCarbohydrates: 25gProtein: 20gFat: 11gSodium: 928mgFiber: 2gSugar: 4g
