Lemony Chicken Stew with Orzo
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6 - 8
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Calories
417 kcal
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Course
Main Course
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Cuisine
American
Lemony Chicken Stew with Orzo
Description
The recipe begins by dredging chicken breast pieces in seasoned flour, which browns quickly in heated oil to develop a golden crust. Vegetables including carrots, celery, onions, garlic, and sliced leeks are sautéed to soften and build savory flavor. The browned chicken is returned to the pot along with orzo pasta, chicken stock, and water. The mixture simmers covered until the orzo cooks through, thickening the broth slightly.
Fresh lemon juice is added near the end for brightness, balanced by fresh tarragon that adds a mild anise-like herb flavor. The resulting stew combines tender chicken, al dente orzo, and soft vegetables in a lightly thickened broth with a pleasant mix of citrus and herb accents.
The stew suits a hearty lunch or dinner and can be served alone or with crusty bread. Stir occasionally during simmering to prevent sticking and assure even cooking.
Ingredients
- 5 tablespoons canola oil
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt , divided
- 1 teaspoon black pepper divided, freshly ground
- 1 pound chicken breast cut into ½-inch pieces, skinless and boneless
- 4 carrot peeled and sliced
- 2 celery ribs chopped
- 1 onion , diced
- 1 leek , thinly sliced
- 2 cloves garlic , minced
- 1 cup orzo pasta
- 5 cups chicken stock
- 1 cup water
- 3 tablespoons lemon juice , or more to taste
- 2 tablespoons tarragon chopped, fresh
Instructions
- In an 8-quart casserole stockpot, heat 2 tablespoons of the oil over medium-high heat. Add the flour to a shallow bowl and season with about ½ teaspoon each of kosher salt and pepper. Dredge the chicken in the flour.
- Place half of the chicken in the stockpot but do not overcrowd. Cook until golden, about 2 minutes on all sides then transfer the chicken to a bowl. Add 2 more tablespoons oil to the pot and brown the remaining chicken then transfer it to the bowl with the chicken and cover to keep warm.
- Add the remaining 1 tablespoon of oil to the pot with the carrots, celery, and onion. Cook over medium heat for 3-5 minutes or until the onion softens. Add the leek and garlic and cook for another 2 minutes. Season with the rest of the salt and pepper.
- Add the chicken back to the stockpot along with the orzo, chicken stock, water, and half of the tarragon. Cover and simmer for about 15 minutes or until the orzo is tender and the broth has thickened slightly. Stir occasionally.
- Stir in the lemon juice, and season with more salt and pepper to taste. Sprinkle with the remaining tarragon and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 40g | 13% |
| Protein | 26g | 52% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 54mg | 18% |
| Sodium | 799mg | 33% |
| Potassium | 825mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 7176IU | 144% |
| Vitamin C | 11mg | 12% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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