Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 chicken breasts or thighs
- 6 cups chicken broth
- 1/2 cup orzo pasta
- Juice of 1 lemon
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the Oil: Heat olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté Vegetables: Add chopped onion, minced garlic, sliced carrots, and chopped celery to the pot. Sauté until softened and fragrant, about 5 to 7 minutes.
- Add Chicken and Broth: Place the chicken breasts or thighs into the pot and pour in the chicken broth. Bring the mixture to a boil over medium-high heat.
- Simmer: Reduce the heat to low and let the stew simmer gently for 20 minutes, or until the chicken is fully cooked through and tender.
- Shred Chicken: Remove the chicken pieces from the pot and shred them using two forks. Return the shredded chicken back into the pot.
- Cook Orzo: Add the orzo pasta to the pot and cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender but not mushy.
- Add Flavor: Stir in the lemon juice, dried oregano, and season with salt and black pepper to taste. Let the flavors meld for a minute or two.
- Garnish and Serve: Garnish the stew with fresh parsley and serve it warm for a comforting meal.
Notes
- Add spinach or kale for extra nutrition and a pop of green color.
- Adjust the amount of lemon juice to suit your taste preferences for brightness.
- Use pre-cooked rotisserie chicken to reduce cooking time without sacrificing flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
