Creamy Chicken Orzo

• servings: 6 servings
• total time: 50 minutes

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 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

• Calories: 326
• Total Fat: 7 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg
• Sodium: 211 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 3 g
• Total Sugars: 8 g
• Protein: 24 g