lemon stew

If you know me you know how funny it is that I’m writing about cooking… That I’m cooking at all… That it actually looks good. I tell you what I’m not going to do. I’m not going to dick you around by writing pages and pages of nonsense before I list some ingredients. You clicked on the link because you want the recipe, so here you are. Good luck with my instructions!


  • 2 tablespoons of whatever oil you cook with
  • 3 carrots sliced
  • ¬†1lb skinless, boneless chicken; cooked and cut into 1 inch pieces.
  • 3 celery¬†ribs sliced
  • 1 green onion sliced
  • 1/2 red onion chopped
  • 2 stems fresh tarragon, chopped
  • 1 quart chicken stock
  • 4 tablespoons lemon juice
  • 1 cup orzo pasta (or elbow macaroni) 75% cooked and rinsed.
Okay, put the oil in a large pot. Sautee the onions. Add chicken stock with one cup of water and turn to low heat. Add the chicken, celery, and carrots. After 5-7 minutes, stir in the orzo pasta with lemon juice and tarragon. Cook for another 2 minutes then let simmer.
I really liked the lemon flavor of this recipe but quickly remembered that I hate orzo. It looks so yummy though! Next time I would use white rice or elbow macaroni. This left over expectancy of this recipe shouldn’t exceed 2 days.

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More about Erika Lauren

Erika Lauren is a Boston born twenty something French girl spending her days as an esthetician, makeup artist, and dog mom, and her nights as a writer. She's a content creator for The Haute Mess, XOJane, and Narrative.ly. Reader discretion advised: She suffers from lalochezia. Email: ErikaLauren9@yahoo.com

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