Chicken Soup

by | Mar 2, 2023 | Fall, Winter

Ingredients

  • 2 tablespoons olive oil, divided
  • 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

Instructions

 

  • 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.