Simple Recipes for Every Day
Creamy Chicken Orzo
- Serves: 6
- Prep Time: 15 min
- Cook Time: 35 min
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 2 ribs celery, chopped (about 1 cup)
- 2 large carrots, peeled and cut into 1/3-inch pieces (about 1 cup)
- 4 garlic cloves, minced
- 8 cups chicken stock
- 2 -3 cups shredded cooked chicken
- 1 pound orzo
- 1 tablespoon minced flat leaf parsley
- 1 teaspoon sea salt, plus more to taste
- 1 ¼ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon freshly cracked black pepper
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 2 ribs celery, chopped (about 1 cup)
- 2 large carrots, peeled and cut into 1/3-inch pieces (about 1 cup)
- 4 garlic cloves, minced
- 8 cups chicken stock
- 2 -3 cups shredded cooked chicken
- 1 pound orzo
- 1 tablespoon minced flat leaf parsley
- 1 teaspoon sea salt, plus more to taste
- 1 ¼ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon freshly cracked black pepper
Method
Heat the olive oil in a large pot over medium. Once the oil is glistening, add the onion, celery, carrots and ½ teaspoon of the salt and cook until the onion is translucent, about 7 minutes. Add garlic and cook until fragrant, 1-2 minutes longer.
Add the chicken stock, increase the heat to high, and bring to a boil.
Once the stock is boiling, stir in the chicken and orzo. Reduce the heat to medium and add the parsley, remaining 1 teaspoon salt, garlic powder, Italian seasoning and pepper.
Simmer until the veggies are tender, the orzo is creamy and most of the liquid has been absorbed, about 20 minutes.