Description
This comforting one-pot meal features a whole chicken simmered with aromatic vegetables, lemon zest, and juice, then combined with tender orzo pasta. The result is a flavorful, hearty dish that balances citrus brightness with savory depth, perfect for a wholesome family dinner.
Ingredients
Scale
Chicken and Broth
- 1 whole chicken (about 4-5 pounds)
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1 lemon, zested and juiced
Vegetables and Aromatics
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
Seasonings and Garnish
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley, for garnish
- 1 cup orzo pasta
Instructions
- Rinse the Chicken: Thoroughly rinse the whole chicken under cold water, then pat it dry with paper towels to prepare it for searing.
- Sear the Chicken: Heat the olive oil in a large pot over medium heat. Place the chicken in the pot and brown it evenly on all sides for about 5-7 minutes to develop flavor and color.
- Add Aromatics: Remove the chicken from the pot and set aside. In the same pot, add the chopped onion and sauté for approximately 3 minutes until softened. Incorporate the minced garlic and cook for an additional minute until fragrant.
- Combine Broth and Lemon: Pour in the chicken broth, then add the lemon zest and lemon juice. Stir to mix the flavors together well.
- Return Chicken to Pot: Place the seared chicken back into the pot, making sure it is fully submerged in the broth to cook evenly.
- Add Vegetables and Seasonings: Add the diced carrots and celery into the pot. Sprinkle in the dried thyme, salt, and black pepper to enhance the dish’s flavor profile.
- Simmer: Cover the pot and bring the mixture to a boil. Then reduce the heat to low and let it simmer gently for 30-35 minutes, or until the chicken is completely cooked through.
- Remove Chicken and Cook Orzo: Carefully remove the cooked chicken from the pot. Stir in the orzo pasta and continue cooking the broth for about 10 minutes until the orzo becomes tender.
- Shred the Chicken: While the orzo cooks, shred the chicken into bite-sized pieces, discarding the skin and bones to create tender shredded meat.
- Combine Chicken and Orzo: Return the shredded chicken to the pot with the orzo and broth. Stir gently to mix everything thoroughly and heat through.
- Garnish and Serve: Sprinkle fresh parsley over the dish before serving to add a fresh, herbaceous note and vibrant color.
Notes
- Make sure the chicken is fully cooked to an internal temperature of at least 165°F (74°C) before shredding.
- For a richer flavor, you can use homemade chicken broth or stock.
- Feel free to add other vegetables like peas or spinach during the last few minutes of orzo cooking.
- If preferred, you can substitute orzo with other small pasta shapes or rice, adjusting cooking times accordingly.
- Leftovers can be refrigerated for up to 3 days and taste great reheated.
