Tangy Chicken Orzo Bowl (Print Version)
# Ingredients:
01 -
2 celery sticks, finely diced.
02 -
2 average carrots, skinned and chopped small.
03 -
1/2 regular onion, diced up.
04 -
1 tablespoon butter.
05 -
1 tablespoon olive oil.
06 -
3 garlic cloves, finely chopped.
07 -
2 tablespoons flour.
08 -
6 cups chicken broth.
09 -
1/4 teaspoon Italian seasoning.
10 -
1.5 pounds raw chicken breasts.
11 -
1 cup dry orzo.
12 -
1 tablespoon fresh lemon juice, add more if you want.
13 -
1 tablespoon fresh chopped parsley, or whatever you prefer.
14 -
Salt & pepper, as needed.
# Instructions:
01 -
In a big soup pot, cook the celery, carrots, and onions with butter and olive oil on medium-high heat until they get soft and smell good, around 5 to 7 minutes.
02 -
Toss in the chopped garlic and let it cook till you can smell it, about 30 seconds, then scatter the flour in while stirring non-stop for a minute till it makes a smooth base.
03 -
Slowly add the chicken broth while stirring to make sure the flour mix dissolves completely. Then put in the Italian seasoning and whole chicken breasts. Let it come to a boil.
04 -
After it's boiling, turn down the heat and let everything simmer with the lid slightly open for 15 minutes so the chicken cooks gently and all flavors mix well.
05 -
Put in the dry orzo and keep cooking without the lid, stirring now and then so nothing sticks, until the orzo gets soft, about 10 more minutes.
06 -
Take out the chicken, cut it into small chunks, and put it back in the pot. Add lemon juice, parsley, and season with salt and pepper how you like it. Serve it hot with extra fresh parsley on top if you want.
# Notes:
01 -
Try using chicken thighs instead of breasts if you want juicier meat.
02 -
If you watch your salt intake, go for low-sodium broth to keep it less salty.
03 -
The soup might get thicker after sitting because orzo soaks up liquid; just add more broth when you warm it up.
04 -
You can find this dish in the Salt & Lavender: Everyday Essentials hardcover cookbook.