Ingredients
Scale
- 2 boneless skinless chicken breasts, cooked & diced
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 8 oz orzo pasta
- 2 celery stalks, finely diced
- 2 carrots, finely diced
- 1/2 yellow onion, finely diced
- 5 tbsp butter
- 2 tbsp olive oil
- 2 cups chicken broth
- 1/2 cup heavy whipping cream
- 1 tsp chicken bouillon powder
- 1/3 cup all-purpose flour
Instructions
- Cook orzo per package instructions.
- Season chicken with onion powder, garlic powder, paprika, salt, and pepper. Cook in skillet with olive oil until internal temp reaches 165°F. Dice into bite-sized pieces.
- In a large skillet over medium-high heat, add butter and olive oil. Once melted, add onion, carrots, and celery. Sauté 4–5 minutes until softened.
- Reduce heat to low, sprinkle flour over veggies, and whisk to form a roux. Cook 2–3 minutes.
- Slowly whisk in chicken broth and heavy cream until smooth and thickened.
- Add diced chicken, simmer until desired thickness is reached. Stir in drained orzo.
- Serve & enjoy!
Notes
- Use rotisserie chicken for convenience (omit extra seasonings if so).
- Frozen veggies may be substituted, but cook thoroughly until soft.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot / Skillet
- Cuisine: American