New York Cupboard Soup

Named for exactly what it is: a soup you can pull together from whatever’s sitting in your New York apartment cupboard. Canned chicken, black beans, corn, mushrooms, roasted red peppers, and a handful of orzo all go into simmering chicken broth. Twenty-five minutes later, dinner.

Every ingredient comes from a can, jar, or box, which means this works on those nights when the fridge is bare and the grocery store feels like a bridge too far. The orzo cooks directly in the broth, thickening it slightly and soaking up all that savory flavor. The roasted red peppers from a jar add sweetness and color that makes this look like you tried harder than you did.

Simple? Absolutely. But the combination of textures and flavors punches well above its weight class.

Kitchen Tips

• Add the orzo first and give it a 5-minute head start before the other ingredients. It needs more time than the already-cooked canned goods.
• Drain and rinse the black beans. The starchy canning liquid will make the broth murky.
• Don’t overcook. Once the orzo is tender, the soup is done. The canned ingredients just need to heat through.
• Orzo continues absorbing liquid as it sits. Leftovers will be thicker, so add a splash of broth when reheating.

Variations

• Use ditalini or small shells instead of orzo for a different pasta shape.
• Swap canned chicken for rotisserie chicken pulled into shreds for better texture.
• Add a squeeze of lime and a pinch of cumin to give it a Southwestern lean.