One-Pan Creamy Chicken Orzo
In cooler weather nothing hits the spot quite like something so wholesome, healthy and cozy as a bowl of this soothing chicken orzo. The Spelt Orzo adds a nutty flavor to the dish, but you can use regular wheat orzo, if you prefer. Even the pickiest eater won’t pass this one up!
Serves: 4/ Prep Time 35 min.
NOTE: In this recipe you can use up any leftover chicken breast you may have on hand, or bring the 8 cups chicken broth in the recipe to a simmer in a stock pot and poach 2-3 chicken breasts in it for 6-8 minutes, depending on the size of the pieces. Once cooked through so that no pink remains inside the breasts, let them cool and then shred the chicken. This process should take no more than about 15 minutes.
Ingredients
1 tbsp Olive Oil
1 Onion, chopped (about 1 cup)
2 ribs Celery, chopped (about 1 cup)
2 large Carrots, peeled, sliced (about 1 cup)
4 Garlic Cloves, minced
8 cups Chicken Stock
2-3 cups leftover or rotisserie Chicken Breast, cooked, shredded (or 2-3 Locust Point Farms All-Natural Chicken Breasts see Note above)
500g Agrozimi Spelt Orzo (or regular orzo pasta)
1 tbsp Flat-leaf Parsley, minced
1 tsp Salt
¼ tsp Pepper
Optional additional garnishes: grated Parmesan or Pecorino; chopped fresh parsley; sliced green onion (green part only)
Instructions
Heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots and cook until the onion is translucent, about 7 minutes. Add garlic and sauté for 2 minutes longer.
Add the chicken stock and bring to a boil.
Add the cooked, shredded chicken breast along with the orzo. Reduce the heat to medium. Add the parsley, salt and pepper.
Maintain a simmer for 20 minutes, until the orzo is cooked through, the veggies are tender, and most of the liquid has been absorbed by the orzo. Add optional garnishes and serve!