- 1 tablespoon olive oil
- 1 medium onion
- 2 medium carrot
- 2 clove garlic
- 6 cup chicken broth, low-sodium
- 1 cup orzo, dry
- 1/2 teaspoon Worcestershire sauce
- 1 each bay leaf
- 1 tablespoon thyme, fresh
- 1 teaspoon rosemary, fresh
- 1 pound chicken breast
- 1/8 teaspoon black pepper, ground
- 1/8 teaspoon salt
- 1 cup green peas, frozen
- 1/4 cup chopped parsley, fresh
- 2 medium orange
- Heat oil in a large pot over medium-high heat. Chop onion, peel and chop carrots, and mince garlic; add to pot. Cook, stirring occasionally, until onion is softened, approximately 10 minutes.
- Add broth, orzo, Worcestershire sauce and herbs (except parsley), bring to a boil. Reduce heat to medium low and simmer, covered, until orzo is tender but still has some firmness, about 6 to 8 minutes.
- Dice chicken and add to pot; season with freshly ground black pepper and salt. Simmer until chicken is cooked through, about 10 minutes. Remove from heat, stir in peas and parsley; heat through. Season with additional salt and pepper as needed. (Be sure to remove bay leaf before serving).
- Serve with sliced oranges.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie