Steps
- Cook 200g of orzo in boiling salted water for 8-10 minutes, until tender. Drain.
- Meanwhile, heat 1 tablespoon of olive oil in a large pan over low heat. Add 1 sliced large white onion, 2 minced garlic cloves, and 2 sliced celery stalks.
- Zest and juice ½ lemon. Pick the leaves from 4 tarragon sprigs and chop the stalks. Add the zest and stalks to the pan and soften for 5 minutes.
- Pour in 1 liter of chicken broth, season, and bring to a simmer. Add 2 large chicken breasts and poach for about 10 minutes, or until the thickest part reaches 165°F / 74°C. Remove the chicken.
- Add 1 finely sliced small cabbage to the broth and simmer for 2 minutes, until wilted. Cut the chicken into bite-size pieces and return it with the orzo.
- Warm through, add lemon juice to taste, and finish with the torn tarragon leaves.