NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Orzo (rice-shaped pasta), uncooked||170 g||6 ounces|
Campbell’s® Low Sodium Chicken Stock, prepared
|Vegetable oil||30 mL||2 tbsp|
|Onion, chopped||250 mL||1 cup|
|Carrot, chopped||250 mL||1 cup|
|Celery, chopped||250 mL||1 cup|
|Chicken breast, cooked and shredded||340 g||3/4 lb|
|Fresh flat-leaf parsley, chopped||60 mL||1/4 cup|
|Fresh Lemon juice||1 lemon||1 lemon|
|Lemon rind, grated||15 mL||1 tbsp|
|Coarsely cracked black pepper (optional)|
|1. Cook orzo according to package instructions. Drain, rinse with cold water and set aside.|
|2. Reconstitute Campbell’s Low Sodium Chicken stock 3:1 with water according to package instructions.|
|3. In a stock pot, heat vegetable oil on medium-high heat until hot but not smoking|
|4. Add onions and cook until translucent.|
|5. Add carrots and celery and stir to coat. 5. Heat for 5 minutes until slightly softened.
Add the reconstituted Campbell’s Low Sodium Chicken Stock. Slowly bring to a boil.
|6. Simmer for 15 minutes. Add the shredded chicken, cooked orzo, flat leaf parsley, lemon rind and lemon juice.|
|7. Finish with coarsely cracked black pepper, to taste.|