Description
Tender orzo soaks up a silky chicken broth, while sautéed onions and carrots add sweet crunch. Every spoonful bursts with thyme-scented warmth and pops of vibrant peas for cozy, satisfying bites.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 ribs celery chopped
- 2 medium carrots diced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 1 1/2 cups uncooked orzo
- 2 cups cooked chicken shredded
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat butter and olive oil in a large skillet over medium heat.
- Add onion, garlic, celery, and carrots and sauté until softened, about 5 minutes.
- Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in chicken broth and milk, bringing the mixture to a simmer.
- Add orzo, cover, and cook until orzo is al dente, about 10 minutes, stirring occasionally.
- Stir in shredded chicken, frozen peas, thyme, salt, and pepper and cook until heated through.
- Remove from heat and let rest for a few minutes to thicken before serving.
Notes
- Use leftover or rotisserie chicken for a quick shortcut.
- Swap milk for cream for a richer, creamier sauce.
- Customize with additional veggies like corn, mushrooms, or bell peppers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.