Creamy Chicken Orzo
Just carrots, celery, onions and garlic flavor this soothingly simple, risotto-like creamy chicken orzo recipe. Grab some crusty bread and call dinner DONE.
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
- 1¼ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon freshly cracked black pepper
Directions
- 1
Heat the olive oil in a large pot over medium
- 2
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
- 3
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
- 4
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.