Mediterranean Chicken Orzo Soup Recipe

Mediterranean Chicken Orzo Recipe The Clean Eating …

WEBFeb 1, 2023 · Stir in garlic and cook over medium heat for 1 minute. Stir in cherry tomatoes and white wine. Cook over medium heat until tomatoes …

Rating: 4.7/5(59)
1. Bring a small pan of water to a boil. Cook orzo per directions.
2. While orzo is cooking, on a separate large skillet or pan heat 1 tablespoons olive oil.
3. Add chicken to the heated pan and cook until it is golden brown, about 5-7 minutes on each side. Remove from pan and set off to the side.
4. Once chicken has been removed from the pan. Make sure to keep oil/grease in pan. Add additional tablespoon olive oil to the pan and heat.

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OnePot Mediterranean Chicken with Orzo Emily Bites

WEBApr 8, 2019 · Pre-heat the oven to 400 degrees. On a cutting board, sprinkle the chicken breasts on both sides with salt and black pepper as …

Rating: 5/5(4)
1. Pre-heat the oven to 400 degrees. On a cutting board, sprinkle the chicken breasts on both sides with salt and black pepper as desired.
2. Pour the olive oil into a 4-5 QT Dutch oven and bring over med-high heat. Once the oil is hot, Add the chicken breasts and brown the outsides in the oil for about 5 minutes, flipping once in the middle to get both sides. Stir in all remaining ingredients (orzo, broth, spinach, olives, sun-dried tomatoes, lemon juice, lemon wedges, oregano, basil, rosemary, salt and pepper) to combine.
3. Cover the Dutch oven and transfer it to the heated oven. Bake for 25 minutes or until the chicken breasts are cooked through and orzo is tender. Stir together, remove the lemon rinds and serve.

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Lemon Chicken Orzo Soup Well Plated by Erin

WEBOct 26, 2023 · Remove the chicken from the slow cooker and shred or chop, then return to the slow cooker along with the orzo. Turn the heat …

1. In a large Dutch oven, heat the oil over medium heat. Add the carrot, celery, onion, basil, salt, pepper. Let cook until the vegetables soften and are beginning to brown, about 8 minutes (don’t rush this step; it builds important flavor).
2. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
3. Sprinkle the flour over the top and stir until it disappears. Pour in 6 cups of the chicken broth and stir to combine. The flour should be completely dissolved.
4. Carefully lower the chicken into the broth. Bring the soup to a boil, then reduce the heat, partially cover the pot, and let gently simmer for 10 to 15 minutes, until the chicken is cooked through and reaches 165 degrees F on an instant read thermometer. Check the soup periodically to make sure you are maintaining a gentle simmer vs. a rapid boil.

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