One-Pot Creamy Chicken Orzo is what you get if chicken noodle soup and risotto had a baby. Comforting and the perfect use for leftover chicken or a store-bought rotisserie chicken. Or even use leftover turkey from Thanksgiving! It's all made in one large pot or dutch oven for easy clean up.
What You'll Need for this Recipe:
- Olive Oil
- Onion - yellow or white.
- Celery
- Carrots
- Garlic
- Chicken Stock or Broth
- Cooked and Shredded Chicken - can substitute leftover turkey
- Orzo - Orzo is a small, rice shaped pasta. It's also used in this One Pot Shrimp and Orzo with Tomatoes recipe.
- Spices: Dried Rosemary, Dried Thyme, Salt and Pepper
- Fresh Parsley
- Lemon Juice
- Heavy Cream - optional, for extra creaminess
Tips and FAQs!
Does this keep well as leftovers?
Leftover orzo can be kept in the fridge for 4-5 days. As it sits, the orzo will continue to soak up any remaining liquid so it will lose its 'creaminess'.
It will still taste great, but you can add a splash of liquid when reheating if you want some of the moisture back.
What should I serve with it?
This recipe is extra comforting and cozy so I love to play that up with some crusty bread. A side salad is also a great pairing choice.
What is orzo?
Orzo is a short-cut pasta that is shaped like a large grain of rice. It typically cooks in boiling water for 7-10 minutes and is often used in soups.
You can find it in almost any grocery store in the pasta aisle.
What is the difference between chicken stock and broth? Can I use either?
Stock and broth are very similar. They are both made by simmering pieces of chicken and other veggies in water to make a flavorful liquid.
Stock is made using more bones, while broth is made using more meat. Because of this, chicken stock is richer and fuller in flavor.
It also contains collagen from the bones. In the case of this recipe and most soup recipes, you can use either stock or broth.
What kind of chicken should I use?
Any cooked and shredded chicken works! You can make your own by cooking either chicken breasts or thighs and shredding.
Or, you can buy pre-shredded chicken or a rotisserie chicken and shred it. This is a great recipe for leftover chicken! You can also use leftover shredded turkey as well!
Some other one-pot recipes that I love:
- One-Pot Creamy Pesto Chicken Pasta
- One-Pot Creamy Cajun Chicken Pasta
- Slow Cooker Chicken Noodle Soup
- One-Pot Lighter Beef Stroganoff
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PrintRecipe
One-Pot Creamy Chicken Orzo
One-Pot Creamy Chicken Orzo is what you get if chicken noodle soup and risotto had a baby. Comforting and the perfect use for leftover chicken or a store-bought rotisserie chicken. It's all made in one large pot or dutch oven for easy clean up.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main
- Method: Stove top
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 ribs celery, chopped
- 3 medium carrots, sliced into half moons
- 1 tablespoon minced garlic
- 8 cups chicken stock or broth
- 2 ½ cups shredded, cooked chicken
- 1 lb orzo
- 1 tablespoon minced fresh parsley
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons lemon juice
- Splash of heavy cream, optional
Instructions
- Sauté the mirepoix. In a large pot or dutch oven, heat the oil over medium heat. Once hot, add the celery, carrot, and onion. Sauté until tender and soft. About 6-8 minutes. Add the garlic, rosemary, and thyme and sauté one more minute until fragrant and soft.
- Bring Stock to Boil. Add the broth or stock to the pot and bring to a boil. Add the chicken, orzo, salt, pepper, and parsley. Bring to a simmer and reduce heat to maintain. Cook for about 20 minutes, stirring very frequently until the orzo is cooked and most (but not all) of the liquid is absorbed. The stirring helps keep anything from sticking to the bottom and it helps the starch make the dish creamy. If the liquid is absorbing too quickly, you can also add a splash of water.
- Add Final Ingredients. Stir in the lemon juice for freshness. If you'd like it extra creamy, stir in a splash of heavy cream.
- Serve and Enjoy.
Notes
Leftovers: Leftover orzo can be stored in an airtight container in the fridge for 4-5 days. The orzo will continue to absorb any liquid and lose its creaminess. You can reheat and eat as is, or add a splash of liquid to moisten it.
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 545
- Sugar: 10.1 g
- Sodium: 775.5 mg
- Fat: 11.4 g
- Carbohydrates: 74.9 g
- Fiber: 4.6 g
- Protein: 33.5 g
- Cholesterol: 53.4 mg
Hannah says
Omgggg this was so good. Made it for the first time but definitely won’t be the last. Thank you for the great recipe!!
Kathleen Hansen says
I’m so glad you liked it! Thank you for your comment 🙂
Karen Thompson says
Yum!! Just made this tonight. It is so good and comforting. The rosemary makes it smell so good and gives it a special flavor that is unique from other chicken noodle soups/dishes. This will definitely go in with my other favorite soups!
Kathleen Hansen says
Yay! So glad you liked it! Thank you for your comment 🙂
Sandy says
Having just brought home a HUGE rotisserie chicken from Costco (with a ton of extra meat), this recipe is exactly what I was looking for. I'm going to try adding some extra veggies, such as broccoli, peas, and/or leafy greens, to boost the vitamins and fiber content. Thank you!
Kathleen says
Awesome! Love the veggie additions. Enjoy!
Stacy says
This has become a staple in our family- my husband and I and all three of our kids love it! Thank you!
Kathleen Hansen says
That makes me so happy to hear :). Thank you for sharing!