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.
- 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 1/2 cups shredded, cooked chicken
- 1 lb orzo
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons lemon juice
- Splash of heavy cream, optional
- 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.
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.
- Category: Main
- Method: Stove top
- Cuisine: American
Keywords: One-Pot Orzo Recipe, One-Pot Chicken Orzo, One-Pot Chicken Recipe, Creamy Chicken Orzo, Chicken Orzo Risotto