Ingredients
Scale
- 2 boneless skinless chicken breasts (or 2 cups rotisserie chicken, diced)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 cup orzo pasta
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 1 small yellow onion, diced
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cups chicken broth
- 1 cup heavy whipping cream (or half-and-half)
- 1 tsp chicken bouillon powder
- 2 tbsp all-purpose flour
- Salt and black pepper, to taste
- Chopped parsley (optional, for garnish)
Instructions
- Cook orzo according to package directions. Drain and set aside.
- In a large skillet, melt butter and olive oil over medium-high heat. Add onion, celery, and carrots; cook 4–5 minutes until softened.
- Reduce heat to medium, sprinkle flour over the veggies, and stir for 2–3 minutes to form a paste.
- Gradually whisk in chicken broth and heavy cream. Add bouillon powder, salt, and pepper. Simmer until thickened.
- Stir in diced cooked chicken and let simmer for a few minutes.
- Add the cooked orzo and mix until creamy and well combined.
- Serve hot, garnished with chopped parsley if desired.
Notes
- Rotisserie chicken makes this even faster.
- Swap heavy cream with half-and-half for a lighter version.
- Add frozen peas or green beans for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American