This post may contain affiliate links. Read my disclosure policy.
This warm and hearty stew will warm your soul on a cold evening. It’s quick and easy to throw together and the leftovers are just as good! With just basic ingredients you my already have on hand, you can make this Chicken and Orzo Stew.
Chicken and Orzo Stew
I’m so excited to share this new recipe with all of you today and I’m even more thrilled to be a recipe contributor for Cupcake & Kale Chips. I met Brianne last year at the Food & Wine Conference in Orlando, Florida. We have kids that are roughly the same age and it was so great to talk with another fellow foodie that went from working full time and having a career to staying home with little ones and blogging for fun. Here we are a year later and we love being home with our kids but would love to make this blogging thing an actual career! I love Brianne’s recipes so I’m honored to be here sharing some of mine with all of her readers!
I love love love soup! These days I’m a big fan of stew as well. Sometimes I like some broth and sometimes I’d rather just have the ingredients within the broth! This recipe was made from things I had on hand in the house and the Orzo helped thicken it into a Stew vs. a Soup. It’s healthy, hearty and filling! I loved this as leftovers too, just keep in mind it thickens even more. The fresh parsley gives it a great flavor.
What is your favorite stew?
Chicken and Orzo Stew
- 4 carrots chopped
- 1 large onion chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- 4 cups chicken broth
- 1/2 cup white wine
- 1 cup frozen peas
- 2 cups cooked chicken
- 1 cup orzo
- 3 tbsp minced fresh parsley fresh minced parsley
- salt and pepper
- In a large soup pan heat the carrots, onions, and olive oil on medium heat. Saute for 2-3 minutes then add in the garlic.
- Mix around sautéing the veggies for 10 minutes. Slowly add the in the wine scraping the bottom of the pan. Cook for another 10 minutes until wine is gone.
- Add the broth, parsley and chicken, season with salt and pepper and bring to a slow boil and then add the orzo. Cover and let simmer on low for approximately 30 minutes. Add in the peas and check the orzo, if it's too thick (to your liking) add a little water if not season with more salt and pepper and cook for 5 minutes.
- Sprinkle with fresh parsley and serve hot!
If you think this sounds delicious you have to check out my recipe for Meatball and Broccoli Rabe Stoup or how about a soup in a Slow Cooker? Slow Cooker Stuffed Pepper Soup. Now you will be guaranteed to be warm this winter!