Ingredients (~8 servings)
- 1 Tbsp extra-virgin olive oil
- 1 large yellow onion, chopped (~1 1/2 cups)
- 3 ribs celery, chopped (~1 1/2 cups)
- 3 large carrots, peeled and cut into 1/3-inch pieces (~1 1/2 cups)
- 6 garlic cloves, minced
- 12 cups chicken stock
- 3 cups shredded cooked chicken
- 1 1/2 lbs orzo
- 1 1/2 Tbsp minced flat leaf parsley
- 1 1/2 tsp sea salt, plus more to taste
- 2 tsp garlic powder
- 1 1/2 tsp Italian seasoning
- 1/2 tsp freshly cracked black pepper
Sauté the Vegetables
Heat the olive oil in a large pot over medium heat. Once the oil is glistening, add the onion, celery, carrots and 3/4 teaspoon of the salt.
Cook until the onion is translucent, ~7-8 minutes. The carrots should start to soften but still have some bite.
Add garlic and cook until fragrant, ~1-2 minutes longer. Don’t let it brown or it’ll turn bitter.
Add Stock and Bring to a Boil
Add the chicken stock and increase the heat to high. Bring to a rolling boil.
This will take ~5-7 minutes depending on your pot size.
Add Chicken and Orzo
Once the stock is boiling, stir in the shredded chicken and orzo. The orzo will want to clump at first – just keep stirring.
Reduce the heat to medium and add the parsley, remaining 3/4 teaspoon salt, garlic powder, Italian seasoning and pepper.
Simmer Until Creamy
Simmer until the vegetables are tender, the orzo is creamy and most of the liquid has been absorbed, ~20-25 minutes.
Stir occasionally to prevent sticking, especially in the last 10 minutes when it starts to thicken up.
The orzo releases starch as it cooks, which is what makes this creamy without any dairy. You’ll know it’s done when the orzo is tender and the mixture has a risotto-like consistency.
Taste and adjust salt as needed before serving.
Creamy Chicken Orzo
Ingredients
Ingredients (~8 servings)
- 1 Tbsp extra-virgin olive oil
- 1 large yellow onion ~1 1/2 cups, chopped
- 3 ribs celery ~1 1/2 cups, chopped
- 3 large carrots ~1 1/2 cups, peeled and cut into 1/3-inch pieces
- 6 garlic cloves minced
- 12 cups chicken stock
- 3 cups shredded cooked chicken
- 1 1/2 lbs orzo
- 1 1/2 Tbsp minced flat leaf parsley
- 1 1/2 tsp sea salt plus more to taste
- 2 tsp garlic powder
- 1 1/2 tsp Italian seasoning
- 1/2 tsp freshly cracked black pepper
Instructions
- Heat olive oil in large pot and sauté onion, celery, carrots with 3/4 tsp salt for 7-8 minutes.
- Add garlic and cook 1-2 minutes until fragrant.
- Pour in chicken stock and bring to boil over high heat, about 5-7 minutes.
- Stir in shredded chicken and orzo, reducing heat to medium.
- Add parsley, remaining salt, garlic powder, Italian seasoning, and pepper.
- Simmer 20-25 minutes, stirring occasionally, until orzo is creamy and most liquid is absorbed.
- Taste and adjust salt before serving.
