Ingredients
Scale
- 2 boneless, skinless chicken breasts, cooked and diced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 8 ounces orzo pasta
- 2 celery stalks, finely diced
- 2 carrots, finely diced
- ½ yellow onion, finely diced
- 5 tablespoons butter
- 2 tablespoons olive oil
- 2 cups chicken broth
- ½ cup heavy whipping cream
- 1 teaspoon chicken bouillon powder
- â…“ cup all-purpose flour
Instructions
- Cook the Orzo: Prepare the orzo according to the package directions. Drain and set aside.
- Season & Cook the Chicken: Sprinkle the chicken breasts with onion powder, garlic powder, paprika, salt, and pepper. Cook until fully cooked (internal temp 165°F). Dice into bite-sized pieces.
- Sauté the Vegetables: Melt butter with olive oil in a skillet. Add onion, carrots, and celery. Cook until slightly softened.
- Make the Roux: Sprinkle flour over the vegetables and whisk until a paste forms. Cook for 2–3 minutes.
- Make It Creamy: Whisk in chicken broth and heavy cream until smooth and thickened.
- Combine Everything: Add chicken, chicken bouillon powder, and orzo. Simmer until desired consistency.
- Serve: Spoon into bowls and enjoy!
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Add frozen peas or corn for extra vegetables.
- Adjust creaminess by adding more or less cream or broth.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American