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 grated Parmesan cheese
- 1/3 cup fresh squeezed lemon juice
- 1/3 cup white apple vinegar
- 4 cloves garlic, grated
- 1 shallot, finely diced
- 2 tablespoons butter
- 2 tablespoons flour
- 3 oz jar of capers, drained
- 1 tablespoon olive oil
Instructions
- Prepare fried capers: Heat olive oil in a pan over medium heat. Add drained capers and cover with foil; cook for about 5 minutes until crispy. Drain on paper towels.
- Sauté aromatics: In a Dutch oven, melt butter and add diced shallot; cook until soft. Stir in grated garlic and flour; cook briefly.
- Build broth: Pour in chicken broth and apple vinegar; season with salt and pepper. Bring to a boil then simmer on low while adding Parmesan cheese and cream; simmer covered for 15 minutes.
- Incorporate orzo & chicken: Stir in orzo pasta, rotisserie chicken, lemon zest, and lemon juice. Cook uncovered for about 10 minutes while stirring frequently.
- Serve: Ladle into bowls and garnish with crispy capers and additional Parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg