LEMON CHICKEN ORZO RECIPES

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CHICKEN LEMON ORZO SOUP RECIPE | JEFF MAURO | FOOD NETWORK



Chicken Lemon Orzo Soup Recipe | Jeff Mauro | Food Network image

Provided by Jeff Mauro, host of Sandwich King

Total Time 1 hours 5 minutes

Cook Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons olive oil
3 celery stalks, diced
2 carrots, diced
2 cloves garlic, minced
2 shallots, diced
1/4 cup dry sherry
1 gallon good chicken stock
4 sprigs fresh thyme
2 bay leaves
2 chicken breasts, bone-in, skin on
Zest of 2 lemons
1 cup fresh lemon juice
3 tablespoons butter
1 cup orzo, cooked until al dente according to package directions
1/4 cup fresh tarragon leaves, chopped
Lemon wedges, for garnishing
Butter crackers, such as Ritz, for garnishing

Steps:

  • In an 8-quart soup pot, heat the oil over medium heat. Add the celery, carrots, garlic and shallots, and saute until just tender, 5 to 8 minutes. Deglaze with the sherry, and then add in the stock, bay leaves and thyme. Add in the chicken, bring to a simmer and cook until the chicken is cooked through, 15 to 20 minutes. Remove the chicken and let it cool. Simmer the soup for 10 minutes more. Season, and remove the thyme and bay leaves.
  • Shred the cooled chicken. Add any accumulated juices from the chicken plate back to the pot along with the lemon zest and juice. Add in the butter and adjust seasoning.
  • Portion the orzo and shredded chicken into 4 bowls. Ladle the soup over and garnish with the tarragon and a lemon wedge. Serve with a ton of butter crackers.

GREEK LEMON CHICKEN AND ORZO CASSEROLE RECIPE | JEFF MAURO ...



Greek Lemon Chicken and Orzo Casserole Recipe | Jeff Mauro ... image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Total Time 55 minutes

Cook Time 10 minutes

Yield 6 to 8 servings

Number Of Ingredients 14

3 cups chicken stock
3 tablespoons melted butter 
2 teaspoons kosher salt 
1 teaspoon cornstarch 
2 sprigs fresh dill, chopped
2 lemons, zested and juiced
1 clove garlic, minced 
2 cups orzo 
2 teaspoons ground coriander
2 teaspoons kosher salt 
2 teaspoons freshly ground black pepper
4 small to medium boneless, skinless chicken breasts 
1 lemon, sliced into 1/4-inch-thick slices 
1 tablespoon chopped fresh parsley 

Steps:

  • Preheat the oven to 375 degrees F.
  • For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
  • For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
  • Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
  • Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.

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Here's a dish that's light and summery but still filling. My kids love all the veggies...for real! If you like a lot of lemon, stir in an extra splash of lemon juice just before serving. —Shannon Humphrey, Hampton, Virginia
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