, cut into 1-in. pieces
, peeled and halved, cut into thin rounds
, peeled and cut into thin rounds
1 900-mL carton
HEAT oil in a large pot over medium. Add onion and mushrooms. Cook until mushrooms are softened, about 5 min.
ADD chicken, beet, carrot and salt to pot. Cook, stirring occasionally, for 5 min. Add orzo, broth and thyme. Increase heat to medium-high and bring to a boil. Simmer over medium-low until orzo and beet are tender, about 5 min.
REMOVE thyme sprigs, then ladle soup into bowls. Garnish with parsley and pepper before serving.