Creamy Chicken Orzo
6 servings
servings50 minutes
total timeIngredients
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 teaspoon garlic powder
¼ teaspoon freshly cracked black pepper
Directions
Heat the olive oil in a large pot over medium
Once the oil is glistening, add the onion, celery, and carrots 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, salt, garlic powder, and pepper
Simmer until the veggies are tender, the orzo is creamy and amost of the liquid has been absorbed, about 20 minutes.
Notes
Half the orzo and broth
Nutrition
Serving Size
-
Calories
326
Total Fat
7 g
Saturated Fat
1 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
0 mg
Sodium
211 mg
Total Carbohydrate
44 g
Dietary Fiber
3 g
Total Sugars
8 g
Protein
24 g
6 servings
servings50 minutes
total time