- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 16 ounces cremini mushrooms, thinly sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 8 cups chicken stock
- 2 bay leaves
- 1/2 cup uncooked orzo pasta
- 1 sprig 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
- Salt & pepper
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Add remaining 1 tablespoon oil to the stockpot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Add garlic and mushrooms, and cook, stirring occasionally, 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.