Hearty Stew Bird, Lemon & Orzo Soup
A hearty, nourishing soup that makes the most of a stew bird.
Stew birds are new to most folks - and for good reason. You simply don’t find them in the grocery store. A “spent hen” is often considered past her usefulness and discarded after she is done laying.
As homemakers, we’re always looking for ways to get the most nutritional value for the dollars we spend, and stew birds truly fit that niche!
We’re excited to offer a nourishing food that much of America overlooks. Instead of treating an older hen as another farm production waste product, we harvest and prepare these birds for the table - putting good food back into the hands of local families and nourishing our children with food that would otherwise be discarded.
It’s a simple, old-fashioned way of valuing the whole bird, making the most of what we raise, and feeding our community well.
Slow cooking transforms these older hens. The meat becomes tender, while the bones create a rich, flavorful broth. It’s a delicious way to make use of the whole bird and stretch one bird into a generous, nourishing family meal.
If you’re using a Homestead Produce stew bird, don’t be tempted to skip the long cooking time!
Ingredients
1 Homestead Produce stew bird - pastured, corn & soy free - frozen
Kosher salt and black pepper
1/4 cup extra virgin olive oil
1 onion, chopped
4-5 large cloves garlic, smashed
6 carrots, chopped
1 tablespoon fresh sage, chopped
1 tablespoon fresh thyme leaves
5 cups water
1 bay leaf
1 pinch crushed red pepper flakes
1 bunch kale, roughly chopped
1 tablespoon fresh dill, chopped, plus more for serving
Juice of 2 lemons, or to taste
1 pound orzo pasta
Additional salt and pepper to taste
Instant Pot Method
Cook the stew bird. Place the frozen stew bird in the Instant Pot and season generously with salt and pepper. Add 5 cups of water, the bay leaf, and crushed red pepper flakes.
Secure the lid and cook on high pressure for 90 minutes. Allow the pressure to release naturally.
Carefully remove the chicken from the broth and set aside to cool enough to handle. Remove the broth from the pot, remove the bay leaf.
Set the Instant Pot to Sauté. Add the olive oil, onion, garlic, and carrots. Sauté until the vegetables begin to soften.
Add the broth back to the instant pot. Add the sage, thyme, kale, and dill. Stir into the vegetables.
Remove the meat from the bones, discarding the bones and skin. Return the chicken meat to the pot along with the homemade broth.
Add the orzo and stir well. Cook on Sauté until the orzo is tender, stirring occasionally so it doesn’t stick.
Turn off the Instant Pot and stir in the lemon juice. Taste and adjust with salt and pepper.
Serve hot with fresh dill and an extra squeeze of lemon.
Crock Pot Method
Place the frozen stew bird in the crock pot and season generously with salt and pepper. Add 5 cups of water, the bay leaf, and crushed red pepper flakes.
Cook on LOW for 8–10 hours, or until the meat is very tender and easily pulls from the bones.
Remove the chicken from the crock pot and set aside. Remove the bay leaf. Save the broth.
In a large pot on the stove. Add the olive oil, onion, garlic, and carrots and sauté until the vegetables begin to soften.
Add the broth to this pot. Add the sage, thyme, kale, and dill.
Pull the chicken meat from the bones and return the meat to the broth along with the vegetables.
Add the orzo and simmer until the pasta is tender, stirring occasionally.
Stir in the lemon juice and season with salt and pepper to taste.
Serve hot with fresh dill and lemon.
Remember, to use this recipe as a guide and source your ingredients to
suit your diet needs.