“This is a Cooking Light recipe I modified. I substituted store-bought rotisserie chicken and chicken stock in place of making my own. I serve this with some grated Romano cheese on top.”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Heat olive oil in a large dutch oven.
  2. 2. Add carrot, onion, celery, garlic, thyme, lemon rind and salt. Saute over medium heat until vegetables begin to soften.
  3. 3. Add chicken stock and lemon juice. Bring to a boil.
  4. 4. Add chicken and orzo. Simmer until orzo is cooked thru.
  5. 5. Just before serving add parsley. Garnish with black pepper and Romano cheese.

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