This lemony chicken stew with orzo is a zingy twist on the classic chicken and rice soup. It's made with orzo pasta, which helps thicken this vegetable-heavy stew.
Course Main Course
Cuisine American
Keyword chicken stew
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 6- 8
Calories 417kcal
Ingredients
5tablespoonscanola oil
¼cupall-purpose flour
1teaspoonkosher salt, divided
1teaspoonfreshly ground pepper, divided
1poundskinless and boneless chicken breasts, cut into ½-inch pieces
In an 8-quart casserole stockpot, heat 2 tablespoons of the oil over medium-high heat. Add the flour to a shallow bowl and season with about ½ teaspoon each of kosher salt and pepper. Dredge the chicken in the flour.
Place half of the chicken in the stockpot but do not overcrowd. Cook until golden, about 2 minutes on all sides then transfer the chicken to a bowl. Add 2 more tablespoons oil to the pot and brown the remaining chicken then transfer it to the bowl with the chicken and cover to keep warm.
Add the remaining 1 tablespoon of oil to the pot with the carrots, celery, and onion. Cook over medium heat for 3-5 minutes or until the onion softens. Add the leek and garlic and cook for another 2 minutes. Season with the rest of the salt and pepper.
Add the chicken back to the stockpot along with the orzo, chicken stock, water, and half of the tarragon. Cover and simmer for about 15 minutes or until the orzo is tender and the broth has thickened slightly. Stir occasionally.
Stir in the lemon juice, and season with more salt and pepper to taste. Sprinkle with the remaining tarragon and serve.