What I love most about our Creamy Chicken Orzo is that it has the same warming, comforting flavor profile as Chicken Noodle Soup, but it delivers it in a much more filling risotto-style manner. It’s a quick meal that comes together in a single pot and is chock-full of chewy orzo pasta, aromatic veggies, and juicy chicken all wrapped in a velvety and creamy sauce. (Though there’s not a lick of cream in this recipe!)
As so many great things do, this dish starts with onion, celery, and carrots sauteed in olive oil.
Once those are soft, you stir in chicken broth, orzo, thyme, and rosemary and let it bubble away until the orzo has absorbed most of the liquid and has become nice and tender.
But that’s not all it does. The orzo also releases starch as it cooks which gives the dish a creamy risotto-like bite, even though there’s not any cream in the dish. It’s savory and velvety without the use of any dairy at all. (Kinda like magic!)
I love a one-pot meal because there’s only one dish to deal with, but I think I’d love this recipe even if it resulted in a sink full of dishes. But it doesn’t – out of a single pot you get the comforting chew of pasta and a whole lot of savory chicken flavor in under thirty minutes. It’s a homey, nourishing meal that’s easy to make and easy to love.
Creamy Chicken Orzo
Ingredients
- 1 tablespoon olive oil
- 1 small white onion, chopped
- 2 ribs celery, chopped
- 2 large carrots, peeled and sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups chicken, cooked and shredded
- 1 lb orzo pasta
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Fresh parsley, minced, for serving
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Heat olive oil in a large pot over medium heat.
- Add onion, celery, and carrots and cook until onion is translucent, about 5 minutes. Add garlic and cook 1 minute more.
- Stir in chicken broth, and bring to a boil.
- Stir in chicken, orzo, dried thyme, and rosemary. Simmer for 20 minutes, reducing heat if necessary, until orzo is cooked through and most of the liquid has been absorbed.
- Season to taste with salt and pepper and serve with fresh parsley. Enjoy!
Recipe adapted from The Modern Proper.