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Creamy Chicken Orzo

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Calories: 405
creamy chicken orzo with carrots, celery, onions and garlic  in  a bowl

Just carrots, celery, onions and garlic flavor this soothingly simple, risotto-like creamy chicken orzo recipe. Grab some crusty bread and call dinner DONE.

Simple, Fast, Cozy.

If you have already-cooked chicken handy—either from a store-bought rotisserie chicken or maybe some poached chicken you cooked as part of your weekend meal prep—this one-pot creamy chicken orzo comes together insanely fast. Like, 20 minutes fast. Even if you need to cook some chicken—we recommend a quick poach—our risotto-y chicken and orzo is still relatively quick to make. And it’s oh-so-comforting. Basic veggies, a little garlic and a hint of creaminess make this one-bowl supper comforting and familiar, in the very best way. Cold season is here, friends, but fear not! This cozy, creamy chicken orzo is sure to heal (or at least soothe).

Ingredients for Creamy Chicken Orzo carrots, celery, onions, garlic

What Is Orzo?

If you’re asking yourself “is orzo rice or pasta?” you’re not alone! Orzo does look a lot like rice, but actually orzo is pasta! Just like all of the other classic Italian pasta shapes that we love, it’s made from semolina flour—although you can find some whole wheat varieties on the market now. Our savory, chicken-y creamy orzo treats the pasta a bit like risotto rice, letting it absorb the gently flavored chicken broth over the course of a quick simmer. However, since orzo is a pasta, it’s even more forgiving than risotto—in other words, it’s easier! Yay for that.

carrots, celery, onions in a soup pot
carrots, onion, celery, chicken stock and orzo in a soup pot
shredded chicken, chicken stock, carrots, onion and celery in a soup pot with a wooden spoon
creamy orzo chicken casserole

8 Ingredients Are All It Takes to Make the Best Orzo Ever.

OK, so it’s just eight ingredients if you give us olive oil, salt and pepper, but those are a given, right? You can’t make anything without oil, salt and pepper. Here’s what you’ll need to make this easy, creamy chicken orzo:

  • Onion
  • Celery
  • Carrots
  • Garlic
  • Chicken stock
  • Cooked chicken.
  • Orzo
  • Parsley
creamy orzo chicken in a soup pot

How To Cook Orzo

You may have had orzo in summery pasta salads—in the U.S. that seems to be the prevalent way of preparing it. But in our opinion, you haven’t experiences orzo pasta’s full, flavorful potential until you’ve simmered it in chicken stock until it’s all silky and chicken-y and risotto-like. Here’s how to make the very best orzo ever:

  1. Onions, carrots, celery. Sauté until fragrant and translucent. Add the garlic after a few minutes of sautéing (you don’t want to overcook or brown it.)
  2. Stock! Pour it in and bring it to a boil.
  3. Orzo and chicken! Add them both, and simmer until the orzo is totally cooked through, and most of the stock has been absorbed by the orzo. Serve!
chicken orzo pasta in a soup pot
close up of creamy orzo soup

Tools You’ll Need:

3 Creamy, One-Pan Pasta Recipes

Cheesy, savory, carb-y comfort. And these recipes are easy, too! Pasta—it’s what you really want for dinner.

creamy Chicken Orzo Soup with carrots and celery in s bowl with a linen

When In Doubt—Chicken Orzo.

In the middle of winter, nothing hits the spot quite like something so wholesome, healthy and cozy as a bowl of this soothing chicken orzo. We hope this easy, creamy orzo recipe hits the spot for you, too. If it does, let us know! Snap a photo of your orzo, and maybe even a video of the beautiful people you share it with. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Creamy Chicken Orzo

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Calories: 405


  • 1 tbsp Olive oil
  • 1 Onion, chopped about 1 cup
  • 2 Ribs celery, chopped, about 1 cup
  • 2 Large carrots, peeled, sliced, about 1 cup
  • 4 Garlic cloves, minced
  • 8 cups Chicken stock
  • 2-3 cups Chicken, cooked, shredded
  • 1 lb box Orzo
  • 1 tbsp Flat leaf parsley, minced
  • 1 tsp Salt
  • ¼ tsp Pepper


  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, celery and carrots and cook until the onion is translucent, about 7 minutes.
  3. Add garlic and sauté for 2 minutes longer.
  4. Add the chicken stock and bring to a boil.
  5. Add the cooked, shredded chicken breast along with the orzo.
  6. Reduce the heat to medium. Add the parsley, salt and pepper.
  7. Maintain a simmer for 20 minutes, until the orzo is cooked through, the veggies are tender, and most of the liquid has been absorbed by the orzo.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 405
  • Protein 24 g
  • Carbohydrates 61 g
  • Total Fat 5 g
  • Dietary Fiber 3 g
  • Cholesterol 36 mg
  • sodium 1075 mg
  • Added Sugars 6 g

Creamy Chicken Orzo

Questions & Reviews

Join the discussion below.

  • guy fiery

    can you make this in the instant pot?

    Hi! We wouldn't recommend making this recipe as it is written in the Instant Pot. Sorry about that!

  • LeTicia Rodriguez

    Would I be able to make this for a group of 12 people or would I have to double the recipe?

    This recipe serves 6 so we recommend doubling it.

  • Jan

    It was very good but bland, however, I would add a little spice like Sriracha. I have a ton left over, so I'm going add shrimp to the leftovers & maybe a little spice to give it a bang.
    Thanks I'll make it again

    Thanks Jan! Glad you'll be making it again!

  • Doodle

    Absolutely Delicious recipe! My husband is a picky eater and this was perfect for him. I love cooking with fresh veggies. The chicken stock had the depth of flavor (vs broth) and I added about a 1/2 cup heavy cream and shredded parm and some fresh cracked pepper at the end of the dish. Just topped it off but I’m not sure I even needed the cream and Parm. I served it with steamed broccoli. It makes plenty to have leftovers (another favorite mine!).

    Ohhh. Heavy cream for the win! Sounds lovely! Glad it was a hit!

  • Hannah

    I thought this recipe was alright as is, I wish I had read the suggestions from the reviews first! I think letting it sit for a few minutes with the heat off to absorb the last of the stock would have helped the texture and prevented it from drying out as Sarah said. I definitely recommend waiting to put the chicken in until the end (I added it with the orzo and it turned out very tough). I also really felt it was lacking in seasoning, one teaspoon of salt didn't do much for the flavor at all. I added extra salt and pepper, garlic and onion powder, and a bit of cayenne for heat. Comforting and filling meal with those adjustments!

    Glad you made it work for you! We'll definitely give these suggestions a look over.

  • MyManSasori

    I cooked this up and it was bussin. It was so creamy and juicy. The only problem I had is that I didn't reduce the amount of ingredients used, so I barley made a dent in the amount of food I made. So just be warned if you're making this for yourself.

    Yes! This recipe serves 6. Hope it made for delicious leftovers!

  • Tricia Morris

    Nice recipe with lots of veggie and flavor possibilities. It turned out beautifully with six cups of water. I added the chicken later, just to warm it, along with a bag of frozen peas for more color. And, because we're from Wisconsin, topped it with a little grated parmesan.