1 lb. boneless, skinless chicken breast, cubed (or leftover turkey)
Salt and pepper, to taste
2 T. olive oil
1 onion, diced
3 carrots, peeled and diced
3 celery ribs, diced
3 cloves garlic, minced
6 cups chicken stock or broth
2 bay leaves
6 oz. 3 Farm Daughters orzo
1 sprig rosemary, optional
2 T. lemon juice
Fresh parsley, for garnish
Season chicken with salt and pepper. Heat 1 T. olive oil in a large pot over medium heat. Add chicken and cook through, about 3-4 minutes. Remove chicken from pot and set aside.
Add remaining olive oil to the same pot with chicken drippings. Sauté onion, carrots and celery until soft and tender, about 3-5 minutes. Add garlic and cook until fragrant, about 1 minute. Add chicken stock, bay leaves and 1 cup of water, then bring to a boil. Add uncooked orzo, rosemary and chicken to the boiling broth. Reduce heat to a simmer until orzo is tender, approximately 10 minutes. Stir in lemon juice and season with salt and pepper to taste. Garnish with fresh parsley to serve.
RECIPE by the 3 Farm Daughters – Annie Gorder, Mollie Ficocello and Grace Lunski, Nodak Electric Cooperative
