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Lemon Chicken Stew

It's soup season, and I am HERE FOR IT! In full transparency, I'm actually that person that eats soup all year round...don't judge!

Lemon Chicken Stew is one of my favorite stews to make. It’s thick, lemony, and the fresh tarragon adds an interesting layer of flavor. This is on constant rotation over here all throughout soup season (and sometimes in the summer)!

Side Note: It reheats on the stove well, but you may need to add a little water.

Also, say hello to my new Staub 7-quart Dutch Oven in graphite grey. We are getting along famously thank you very much! But seriously, it's everything I dreamed it would be...and then some.

Don't forget: We get 20% off the Kettle & Fire website with code JAYME. Click here!


1 lb thin cut chicken breasts, cut into 1 inch pieces

1/4 cup arrowroot flour/powder

2 Tbsp avocado oil (I use Primal Kitchen)

1/2 16oz bag of baby carrots, chopped

4 ribs of celery, chopped

1 small white onion, chopped

1 8 oz container of white mushrooms, roughly chopped

3 cloves fresh garlic, minced

1 tsp sea salt

1 tsp black pepper

4 cups chicken bone broth (I use Kettle & Fire)

2 cups water

1 cup grain-free orzo (I use Jovial)

2 lemons, juiced

1 Tbsp fresh tarragon, chopped


-In a medium bowl, add arrowroot flour. Dredge chicken in the arrowroot, and shake off the excess. Set aside.

-Heat avocado oil over medium high heat in a Dutch Oven.

-Add chicken to Dutch Oven in a single layer. To avoid overcrowding, separate into two batches, if necessary. Cook until browned, about 3-4 minutes per side (longer if using thick chicken breasts).

-Turn heat down to medium, and pour 1/4 cup bone broth into Dutch Oven to deglaze. Scrape up any brown bits from the bottom.

-Add in the carrots, celery, mushrooms, and onion. Cook for 5 minutes.

-Add in garlic, salt and pepper, and cook for 3 more minutes.

-Pour in bone broth and water. Bring to a boil, then cover and reduce heat to simmer on low for 20 minutes. Stir occasionally.

-Turn heat up to medium-low.

-Add in orzo and chicken. Cook until orzo is tender, about 7-10 minutes.

-Stir in lemon juice. Add salt and pepper, to taste.

-Top with fresh tarragon, and serve immediately.


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