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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a Cooking Light recipe I modified. I substituted store-bought rotisserie chicken and chicken stock in place of making my own. I serve this with some grated Romano cheese on top. Ingredients:
9 cups chicken stock |
2 teaspoons olive oil |
1 1/3 cups carrots, chopped |
1 1/3 cups onions, chopped |
1 cup celery, chopped |
1 garlic clove, minced |
1 teaspoon fresh thyme |
2 teaspoons salt |
1 rotisserie-cooked chicken, shredded (about 3 cups) |
8 ounces orzo pasta, uncooked |
1/4 cup fresh flat-leaf parsley, chopped |
2 1/2 teaspoons lemon rind, grated |
1/4 cup fresh lemon juice |
1/2 teaspoon black pepper, coarsely cracked (optional) |
1/4 cup romano cheese, grated (optional) |
Directions:
1. 1. Heat olive oil in a large dutch oven.
2. 2. Add carrot, onion, celery, garlic, thyme, lemon rind and salt. Saute over medium heat until vegetables begin to soften.
3. 3. Add chicken stock and lemon juice. Bring to a boil.
4. 4. Add chicken and orzo. Simmer until orzo is cooked thru.
5. 5. Just before serving add parsley. Garnish with black pepper and Romano cheese.
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