Ingredients
2 Only Organic Enrich Wholesome Soups
600g chicken thigh fillets (skinless)
1½ tsp fresh thyme leaves, or 1 teaspoon dried
300g orzo (risoni) pasta
500mL chicken stock
60g grated Parmesan cheese
½ lemon, grated zest
1 tbsp olive oil
1 onion, finely diced (less if large)
3 cloves of garlic, crushed
2 tbsp fresh parsley, finely chopped
Mushroom & Chicken Orzo
Method
Season the chicken thigh fillets with salt and pepper. Heat the olive oil in a large deep frying pan or sauté pan over medium-high heat. Sear the chicken for about 4–5 minutes per side until golden and cooked through. Remove from the pan and rest for a few minutes, then slice into thick strips.
Reduce the heat to medium. In the same pan add the diced onion and cook for 3–4 minutes until softened. Stir in the crushed garlic and thyme and cook for about 30 seconds until fragrant.
Add the orzo and stir for 1 minute so it lightly toasts and coats in the pan juices.
Pour in the mushroom soup and chicken stock. Stir well and bring to a gentle simmer. Cook for 12-15 minutes, stirring regularly, until the orzo is tender and the mixture has thickened to a creamy, risotto-like consistency.
Stir in the grated Parmesan and lemon zest. Taste and adjust seasoning with salt and pepper.
Nestle the chicken back into the orzo and warm through for a minute or two.
Ingredients
2 Only Organic Enrich Wholesome Soups
600g chicken thigh fillets (skinless)
1½ tsp fresh thyme leaves, or 1 teaspoon dried
300g orzo (risoni) pasta
500mL chicken stock
60g grated Parmesan cheese
½ lemon, grated zest
1 tbsp olive oil
1 onion, finely diced (less if large)
3 cloves of garlic, crushed
2 tbsp fresh parsley, finely chopped
Method
Season the chicken thigh fillets with salt and pepper. Heat the olive oil in a large deep frying pan or sauté pan over medium-high heat. Sear the chicken for about 4–5 minutes per side until golden and cooked through. Remove from the pan and rest for a few minutes, then slice into thick strips.
Reduce the heat to medium. In the same pan add the diced onion and cook for 3–4 minutes until softened. Stir in the crushed garlic and thyme and cook for about 30 seconds until fragrant.
Add the orzo and stir for 1 minute so it lightly toasts and coats in the pan juices.
Pour in the mushroom soup and chicken stock. Stir well and bring to a gentle simmer. Cook for 12-15 minutes, stirring regularly, until the orzo is tender and the mixture has thickened to a creamy, risotto-like consistency.
Stir in the grated Parmesan and lemon zest. Taste and adjust seasoning with salt and pepper.
Nestle the chicken back into the orzo and warm through for a minute or two.