Go Back
Italian Chicken Soup

Italian Chicken Soup with Cannellini Beans and Orzo Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 359
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 lb boneless skinless chicken thighs
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 tsp Italian seasoning
  • ¼ tsp red pepper flakes
  • 6 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • ½ cup orzo
  • Salt and black pepper
  • ¼ cup chopped fresh parsley
  • Grated Parmesan cheese, for serving

Method
 

  1. Heat olive oil in a large pot over medium-high. Season chicken with salt and pepper, then sear 4 minutes per side until golden. Remove to a plate.
  2. Reduce heat to medium, add onion, carrots, and celery, and cook 6 to 7 minutes until softened. Stir in garlic, Italian seasoning, and red pepper flakes for 30 seconds.
  3. Pour in broth and tomatoes with juices, add beans, and return chicken to the pot. Bring to a boil, then reduce heat, cover, and simmer 15 minutes.
  4. Remove chicken, shred with two forks, and return to the pot.
  5. Stir in orzo and cook, uncovered, 8 to 10 minutes until tender. Season with salt and pepper to taste.
  6. Off heat, stir in parsley. Ladle into bowls and serve with grated Parmesan.

Notes

If you're planning leftovers, cook the orzo separately and add it to each bowl so it doesn't soak up all the broth overnight. The soup can be made a day ahead without the pasta; just reheat and stir in freshly cooked orzo or rice when you're ready to eat.