About This Recipe:
Spring has finally been on the horizon for the past few weeks in New York! However, there have still been some rainy evenings here and there, so I decided to make a giant pot of this lemon orzo chicken stew.
This recipe is inspired by avgolemono- Greek lemon chicken soup. Avgolemono is super rich and creamy, and contains eggs and of course, plenty of lemon juice. It is a must order for me whenever I go to a Greek restaurant.
I kept the theme of the soup but made modifications to be dairy free, and added some vegetables so that it was a balanced meal. I also prefer thick stews to soups, so I went a bit lighter on the amount of chicken stock. Just a caution that the orzo absorbs the liquid as the stew sits, so your leftovers will be even thicker.
Ingredients (6 servings)
-1 lb boneless, skinless chicken thighs
-1 large onion, diced
-2 cups diced carrots
-2 tbls flour
-4 cups chicken stock
-2 cups water
-1.5 cups orzo pasta
-2 lemons, juiced (about 1/4 cup)
-1.5 cups green peas
-1/2 cup fresh parsley, finely chopped
-Salt and pepper
-1 tsp garlic powder
-1 tsp dried oregano
-1 tsp dried thyme
-1/2 tsp paprika
Instructions (45 minutes)
1. In a large stock pot over medium heat, pour in 1-2 tbls of olive oil. Season the chicken with salt and pepper and brown each side for 3 minutes. Transfer the chicken to a dish.
2. Sauté the onion and carrots for about 8 minutes until they are tender.
3. Add in the seasonings and stir for 30 seconds.
4. Sprinkle in the flour and cook for 1 minute.
5. Pour in the chicken stock and water, and bring to a boil.
6. Add the orzo and cover the pot. Reduce the heat to low and simmer for about 10 minutes.
7. Once the orzo is done, stir in the lemon juice, green peas, and parsley to warm through.
8. Serve with crusty bread and sprinkle more parsley on top.