This comforting, risotto-style creamy chicken orzo is flavored simply with carrots, celery, onions, and garlic. Serve with crusty bread, and dinner is complete!
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 ¼ teaspoons garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon freshly cracked black pepper
INSTRUCTIONS
- Heat the olive oil in a large pot over medium heat. Once shimmering, add the onion, celery, carrots, and ½ teaspoon of salt. Sauté until the onion turns translucent, about 7 minutes.
- Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
- Pour in the chicken stock, increase the heat to high, and bring to a boil.
- Once boiling, add the shredded chicken and orzo. Reduce the heat to medium and mix in the parsley, remaining salt, garlic powder, Italian seasoning, and black pepper.
- Simmer for about 20 minutes, stirring occasionally, until the vegetables are tender, the orzo is creamy, and most of the liquid has been absorbed.
NUTRITION INFORMATION (PER SERVING)
- Calories: 326
- Protein: 24g
- Carbohydrates: 44g
- Total Fat: 7g
- Dietary Fiber: 3g
- Cholesterol: 0mg
- Sodium: 211mg
- Total Sugars: 8g
Serve warm with crusty bread and enjoy!
