appetite magazine
Chicken broth with lemon and pasta
 
 
Ingredients
  • 2 tbsp olive oil, divided
  • 500g boneless skinless chicken thighs, cut into chunks
  • sea salt
  • freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 sticks celery, diced
  • ½ tsp dried thyme
  • 1 litre chicken stock
  • 200ml water
  • 2 bay leaves
  • 75g orzo pasta
  • 1 sprig rosemary
  • 1 lemon, juice
  • 2 tbsp fresh parsley, chopped
Method
  1. Heat 1 tbsp olive oil in a large casserole dish over a medium heat.
  2. Season the chicken with salt and pepper, add to the casserole dish and sear until golden on each side (about 2-3 mins).
  3. Remove from the dish and set aside.
  4. Add another 1 tbsp oil to the casserole, add garlic, onion, carrots and celery and cook, stirring, until tender (about 5 mins).
  5. Add the thyme and cook for a further 2 mins.
  6. Add the chicken stock, bay leaves and water, and bring to a boil.
  7. Stir in the pasta, rosemary and seared chicken.
  8. Reduce the heat and simmer until the pasta is tender - about 10-12 mins.
  9. Stir in lemon juice and parsley, season with salt and pepper to taste and serve hot with green beans or salad.
Recipe by appetite magazine at https://www.appetitemag.co.uk/chicken-broth-with-lemon-and-pasta/