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 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
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- For the Fried Capers: 3 oz jar capers, drained
- 1 tablespoon olive oil
Instructions
- In a small frying pan, heat olive oil over medium-high heat. Add drained capers and cook covered for about 5 minutes until crispy. Transfer to paper towels to drain.
- In a Dutch oven, melt butter over medium heat. Sauté shallots for 2–3 minutes until soft, then add garlic and cook for another minute.
- Stir in flour and cook for about 30 seconds before adding chicken broth and vinegar. Season with salt and pepper; bring to a boil and then simmer.
- Mix in Parmesan cheese and light cream; let simmer for about 15 minutes.
- Add uncooked orzo, shredded chicken, lemon zest, and lemon juice; cook uncovered for about 10 minutes until the orzo is tender.
- Serve hot in bowls topped with fried capers and additional Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg