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Ingredients
6 servings
8 cupswater
5 tspginger paste
6 tsplow sodium beef bouillon paste
or chicken bouillon paste
1 lbchicken tenders
cut up, bite-sized
1 Tbspsesame safflower oil
or any oil that is used for medium to high heat
8 ozorzo
½ Tbsplemon juice
4 tspgarlic
minced
8 stalkscelery
½ cupcarrots
½ cupparsley
or more once cut
vegetables
leftover, from your fridge, i used the carrots and celery we had left
Instructions
Step 1
Heat 1 tbsp sesame safflower oil in a large pot on medium high heat.
Step 2
Once oil is heated, add 3 tsp minced garlic, a few cut up pieces of celery (save the majority of celery for later), and 3 tsp ginger paste. Stir and let heat for a minute or so. Then add chicken and cook the chicken on medium high heat (or high since this oil works great at high heats) until fully cooked.
Step 3
Once chicken is cooked, remove everything from the pot and put in a bowl to set aside.
Step 4
Add 8 cups cold water to the pot with 6 tsp beef or chicken bouillon paste and heat on high now.
Step 5
While heating, add sliced celery and carrots. Add more minced garlic (1 tsp) and more ginger paste (2 tsp). Heat till boiling.
Step 6
(optional) Once pot boils, turn down to low or medium setting and cover while you do a little cleaning, maybe 5-10 minutes or longer. To help cook the vegetables more and let the flavors simmer more. If you don't do this step, that's okay.
Step 7
Heat the pot back to high until boiling. Add your orzo and cook according to the package (maybe 8 minutes).
Step 8
Once orzo is done, add 1/2 tbsp lemon juice and the handful of parsley (about 1/2 cup or more of cut up parsley).
Step 9
Serve with toasted bread and butter if desired.
Notes
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