A tasty soup prepared in under a half hour filled with bright, fresh flavours. Pre-cooked chicken and frozen ingredients make this recipe ideal for weekday dinners.
Main ingredients
- Chicken
Ingredients
Method
Ingredients
- 2 teaspoons olive oil
- 1 onion, chopped
- 2 leeks, cleaned, trimmed and sliced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 celery stalks, sliced
- 3 carrots, peeled and sliced
- 3 cloves garlic, sliced
- 500g rotisserie chicken, shredded
- 1 teaspoon garlic powder
- 1.4 litres chicken stock
- 375g orzo
- 150g frozen peas, defrosted
- 1 lemon, juicy and zest
- 2 tablespoons chopped fresh herbs, parsley, dill or chives
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Method
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1Heat the oil in a Le Creuset Cast Iron Round Casserole over medium heat. Add onion and leeks, and sauté until tender, about 5 minutes. Season with a pinch of salt and pepper.
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2Add the celery and carrots, sautéing until just tender, about 6-7 minutes. Add the garlic and sauté for 2 minutes.
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3Add the rotisserie chicken, garlic powder and chicken stock and stir to combine. Simmer 5 minutes.
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4Add the orzo and cook until the pasta is tender, about 10 minutes. Stir in the peas, lemon zest and juice. Remove from the heat and season to taste with salt and pepper as needed.
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5Garnish with the fresh herbs for serving.
We love using orzo pasta for this stew, but you can also substitute pearl couscous or star-shaped pastina with equally delicious results.
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