It’s amazing how just a few ingredients can transform your chicken leftover into a delicious, comforting and healthy dish in no time at all. Simply prepared with quick-cooking orzo pasta, this is exactly the kind of meal we crave on weeknight (or weekend) dinner for the whole family.
Serves 4
3 tbsp Olive oil
Leftover chicken from a rotisserie
1 onion, finely chopped
4 garlic cloves, finely chopped
2 carrots, peeled and chopped into sticks
1 celery stalk, finely chopped
1L chicken stock
1 tablespoon lemon juice
1 bay leaves
1 teaspoon thyme
1 teaspoon dried marjoram
1/2 glass uncooked orzo (150g), whole grain
1. In a Dutch oven or a large pan with a thick bottom, on high heat, quickly brown the leftover chicken pieces on each side.
2. Add garlic and onion, sauté over medium heat for 3 minutes, then add chopped carrots and celery. Season with salt and pepper. Let it cook for another 5 minutes.
3. Pour in the chicken broth and bring to a boil.
4. Add thyme, bay leaf, marjoram and lemon juice.
5. Turn down the heat to low, cover and let it simmer for 30 minutes.
6. Remove the chicken from the pan, and add orzo. Let it cook for 10 minutes.
7. In the meantime, shred the chicken in a bowl using two forks.
8. Place the soup with orzo into bowls, add the shredded chicken on the top, season with salt and pepper to taste.
Cheers Xx
Share this Superb recipe – print | twitter | facebook | pinterest | email
