Prep 10 mins
Cook 35 mins
From the Seattle Times, Wednesday, May 22, 2002. Recipe adapted from "The Cook's Illustrated Complete Book of Poultry."
- 1⁄2 cup orzo pasta
- 1⁄4 lb asparagus
- 1 medium leek
- 1 large carrot, peeled and diced
- 2 cups diced roasted chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1⁄2 cup finely chopped shallot
- 1 stalk celery, finely chopped
- 2 teaspoons fresh thyme leaves or 1⁄4 teaspoon crushed dried thyme
- 1 1⁄2 quarts low sodium chicken broth
- 1⁄3 cup fresh peas or 1⁄3 cup frozen peas
- 1 tablespoon minced fresh dill or 3⁄4 teaspoon dried dill weed, crushed
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 cup shredded white cheddar cheese
- In a saucepan halfway full of water, boil the uncooked orzo pasta for 5 minutes; drain, rinse, and set aside to allow to drain again.
- Trim the asparagus and remove the fibrous parts from about halfway down the stalk with a vegetable peeler; cut on the diagonal into 1 inch pieces and set aside.
- Carefully clean leeks: cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well).
- Cut leeks lengthwise in quarters, then into about 1-inch squares.
- Peel and dice the carrot.
- In a large, heavy pot (5 quart) over medium temperature, heat the olive oil and butter together then add the leeks and shallot and sauté for 5 minutes.
- Add the thyme and broth and simmer for 15 minutes.
- Add the orzo, asparagus, and chicken and simmer for 5 minutes; stir in the peas, dill, salt, and pepper and simmer another 5 minutes.
- Remove the pot from the heat, cover, and let sit for 5 minutes.
- Garnish each serving with cheddar, serve, and enjoy!