Ingredients
Scale
- 4 cans (14.5 oz each) chicken broth
- 2 cups shredded rotisserie chicken
- 1 cup uncooked orzo pasta
- 3/4 cup light cream
- 1/2 cup fresh grated Parmesan cheese
- 1/3 cup fresh squeezed lemon juice
- 1/3 cup white apple vinegar
- 4 garlic cloves, grated
- 1 shallot, finely diced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon lemon zest
- Salt and black pepper to taste
- 3 oz jar of capers, drained
- 1 tablespoon olive oil
Instructions
- Prepare the fried capers by heating olive oil in a medium pan over medium heat. Add drained capers and cook covered for about 5 minutes until crispy. Set aside.
- In a Dutch oven, melt butter over medium heat. Sauté shallots for 3 minutes, then add garlic and cook for another minute. Stir in flour and cook for 30 seconds.
- Pour in chicken broth and white apple vinegar; season with salt and pepper. Bring to a boil, then reduce heat to simmer for about 15 minutes after adding Parmesan cheese and cream.
- Add uncooked orzo, shredded chicken, lemon zest, and lemon juice to the pot; cook uncovered for about 10 minutes until orzo is tender.
- Serve hot, garnished with fried capers and additional Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: One-pot cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 360
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg