Tuscan Chicken Stew

  • 2 pound boneless, skinless chicken thighs – fat trimmed off
  • 5 stalks celery, diced
  • 5 carrots, peeled and diced
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1.5 teaspoons Sara’s Tuscan Sea Salt plus extra for seasoning the chicken and crostinis
  • ½ teaspoon Italian seasoning
  • 5 cups chicken stock
  • ½ cup orzo
  • 2 tablespoons butter
  • 2 tablespoons All Natural Ultragrain Blend All Purpose Flour
  • 3 teaspoons lemon juice
  • 1 loaf of nice bread – French or Italian will work

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  1. Heat a soup pot over medium-high heat with enough olive oil to lightly coat the surface
  2. Season your chicken thighs on both sides with the Tuscan Sea Salt
  3. Brown the chicken in the pot and remove to a plate (it doesn’t need to be cooked through, just browned)
  4. Add your vegges into the pot that the chicken browned in
  5. Add a splash of chicken stock to deglaze the pot and scrape the brown bits off the bottom from the chicken
  6. Cook the veggies until the onions have softened
  7. Add in your tuscan seasoning, your Italian seasoning and your broth
  8. Stir everything together and add the chicken thighs back in
  9. Bring to a boil, reduce to a simmer, and cook – stirring periodically – for 30 minutes
  10. Meanwhile, pre-heat your oven to 350 degrees
  11. Slice your bread into pieces about 1 inch thick
  12. Place them onto a baking sheet and drizzle/brush olive oil evenly over both sides
  13. Season one side with the Tuscan Sea Salt
  14. Place in the oven to bake for 15 minutes
  15. When your soup has been simmering for 30 minutes, remove the chicken and set aside
  16. Bring the soup back to a boil and add in your orzo
  17. Cook until the orzo is tender – about 8 minutes or so
  18. Meanwhile, shred your chicken thighs using two forks
  19. Melt your butter in the microwave and stir in the flour to form a roux
  20. When your orzo is cooked, turn the heat back down and add the shredded chicken back into the pot
  21. Stir in your roux and let the soup thicken for a few minutes
  22. Stir in your lemon juice and you are all done! Serve with the crostinis