Chicken and Orzo Soup

1 c. orzo pasta
1 Tbsp. EVOO
1 lb. chicken cutlets, cut into 1/2 in. pieces
salt
pepper
8 oz. sliced white mushrooms
2 ribs celery, thinly sliced crosswise
10-12 baby carrots, sliced
1 15 oz. can cannellini beans, rinsed
1 can crushed tomatoes
7 c. chicken broth
3 Tbsp. lemon juice
3/4 c. flat leaf parsley
grated parmesan

Cook orzo in salted boiling water about 8-10 minutes and drain. Heat EVOO in a large pot over medium-high heat. Add the chicken, season with salt and pepper and cook about 5 minutes. Add mushrooms, celery, and carrots and cook about 10 minutes. Stir in cooked orzo, beans, tomatoes, chicken broth, and lemon juice and season with salt and pepper. Lower heat to medium and simmer until heated through. Stir in parsley. Top with parmesan to serve.