1 pound boneless skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
1 onion, diced
2 carrots, peeled and diced
2 celery ribs, diced
4 cloves garlic, minced
16 ounces cremini mushrooms, thinly sliced
½ teaspoon dried thyme
½ teaspoon dried oregano
8 cups chicken stock
2 bay leaves
½ cup uncooked orzo pasta (or broken spaghetti)
1 fresh rosemary
1 bunch kale, stems removed and leaves chopped
1 15-ounce can cannellini beans, drained and rinsed
Juice of 1 lemon
2 tablespoons chopped fresh parsley leaves
Heat one tablespoon of olive oil over medium heat in a large stockpot or Dutch oven. Season chicken with salt and pepper to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Add the remaining one tablespoon of oil to the stockpot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Add garlic and mushrooms, and occasionally cook until tender and browned, about 5-6 minutes. Stir in thyme and oregano until fragrant, about 1 minute.
Whisk in chicken stock and bay leaves; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender about 10-12 minutes.
Stir in kale and cannellini beans until the kale has wilted, about 3-4 minutes. Stir in lemon juice and parsley; season with salt and pepper to taste.