Creamy Chicken Orzo
This is comfort food at its simplest - just throw everything in one pot and let it simmer until creamy. I make this when I have leftover rotisserie chicken and need something that feels like a hug in a bowl.
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.
Notes
Orzo releases starch for creamy texture without dairy. Stir frequently in final 10 minutes to prevent sticking.
Did you make this recipe?Let me know how you liked it below!