roast chicken tomato orzo stew

Roasted Chicken with Tomato, Vegetable, Orzo Stew


  • 8 cloves garlic, chopped
  • 2 large yellow onion, cut 1/2" x 1/2"
  • 1 bunch celery, cut 1/2" x 1/2"
  • 4 carrots, cut 1/2"x 1/2"
  • 1 8-oz (can) tomato paste
  • 1/2 gal. diced tomatoes
  • 1 oz balsamic vinegar
  • 1 oz lemon juice
  • Sea salt and black pepper, to taste
  • 1 gallon chicken stock (organic)
  • 2 ounces olive oil blend


  1. In a large "slow cooker" (crock-pot) at medium heat, sweat the garlic, onions, celery and carrots for 3-5 minutes avoiding any color. Add the rest of the ingredients and bring to a simmer. In a separate pan begin to brown the chicken. Once the chicken is brown add to your slow cookers and Reduce the heat to a simmer.
  2. Patiently simmer for 2 hours until tender. Season with salt and pepper. Carefully remove chicken from the soup. Reserve, and once cool enough to work with begin to shred tender chicken meat.
  3. Finish Soup with Sauteed Mushrooms, diced squash, diced zucchini, roasted shredded chicken, chopped fresh basil and a drizzle of olive oil and 2 Tbsp. Add the cooked orzo as a garnish but also to create substance and texture