Wellness Blog

Lemon Chicken Stew

Posted on January 15, 2017 at 3:30 PM

Lemon Chicken Stew—serves 6-8

5 tablespoons cooking oil

½ cup all-purpose flour (gluten free if needed)

Sea salt

Freshly ground pepper

1 pound skinless and boneless chicken, cut into 1-inch pieces

4 carrots, sliced

2 ribs celery, chopped

1 sweet onion, diced

1 leek, thinly sliced

2 cloves garlic, minced

5 cups chicken stock (chickenless stock if vegetarian)

1 cup water

3 tablespoons lemon juice

1 cup orzo pasta

2 tablespoons fresh tarragon, chopped


In large stockpot, heat 2 tablespoons of the oil over medium high heat. Place flour to a shallow bowl and season with about 1 teaspoon each of salt and pepper. Dredge the chicken in the flour, shake off the excess and place half of the chicken in the stockpot but do not overcrowd. Cook until golden, about 2 minutes per side then transfer the chicken to a bowl. Brown the remaining chicken in 2 more tablespoons of the oil.

Add the remaining tablespoon of oil, carrots, celery and onion to the stockpot and cook over medium heat for 3 minutes. Add the sliced leek and garlic and cook for about 2 minutes and season with salt and pepper. Add the chicken stock and water. Bring to a boil. Cover and simmer over low heat, stirring occasionally for about 20 minutes. Add the orzo and chicken to the stockpot and cover and simmer for about 10 minutes or until orzo is tender. Stir in the lemon juice. Season with salt and pepper and sprinkle with tarragon. Serve immediately.

Categories: Recipes