Lemon Orzo Stew

About This Recipe:

This recipe is loosely inspired by avgolemono- Greek lemon chicken soup. Avgolemono is super rich and creamy, and contains eggs and of course, plenty of lemon juice.I kept the theme of the soup but made modifications to be dairy free, and added more vegetables to be a balanced meal. This stew is naturally thick and creamy because of the starches from the orzo that absorbs the broth, so you really don’t even need an extra thickener. Just a caution that the orzo absorbs more liquid as the stew sits, so your leftovers will be even thicker.


Ingredients (6 servings) 

-1 lb chicken breasts
-1 onion, diced
-2 cups diced carrots
-2 garlic cloves, minced
-1 tsp dried oregano
-1 tsp dried thyme
-8- 10 cups chicken stock
-1.5 cups orzo pasta
-1 cup green peas
-2 lemons, juiced
-1/4 cup parsley, finely chopped
-Olive oil
-Salt and pepper

Instructions (1 hour)

1. Place the chicken breasts in a baking dish and season with olive oil, salt and pepper. Roast at 400 degrees F for 25- 30 minutes until fully cooked. Set aside and let cool.
2. In a large stock pot over medium heat, pour in 2 tbls of olive oil and sauté the onion and carrots for about 6 minutes until softened. Stir in the garlic, oregano, and thyme, and stir for 1 minute.
3. Pour in 8 cups of the chicken stock, and bring the mixture a boil. Then add in the orzo and simmer covered on low heat for 10 minutes.
4. Season with salt and pepper, and stir in the peas and lemon juice. Simmer for another 5 minutes. If the stew gets too thick, add in more of the chicken stock. Sprinkle with the parsley and serve.

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