Chicken and Orzo Soup from Everyday with Rachael Ray

This was just in the magazine for March. I used the leftover chicken and meat off carcass from the Paris  Chicken recipe see other posting. Both Kevin and I thought the flavors on this were fabulous!! And a bit of a different take on chicken soup! Also loved this recipe because it came together so fast !!

 

Serves 4 Prep 10 min Cook 20 min

1 cup dry orzo

1 T EVOO

1 # chicken cutlets cut into 1/2" pieces ( I used the leftover chicken and meat on chicken carcass from the Paris Roast Chicken-- see other posting)

Salt and pepper

8 oz sliced white mushrooms

2 ribs celery thinly sliced crosswise

16 oz can Cannellini beans, rinsed

7 cups chicken broth

3 T fresh lemon juice

3/4 c flat parsley leaves ,chopped

In a large pot of boiling salted water cook orzo until al dente about 8-10 min,DRAIN

Meanwhile in a large pot, heat EVOO over med high heat, Add chicken (unless its already cooked like mine was--then start with veggies) season with s/p and cook about 5 min

So I started with the mushrooms and celery and cooked for 5 min then added chicken so that it would brown a bit.

 
in goes my cooked leftover chicken pieces

Stir in cooked orzo, beans, broth and lemon juice --lower heat and heat til warm.


Stire in parsley