Ingredients:
Orzo pasta
Butter
Olive oil
Onion, diced
Carrots, diced
Celery, diced
1 tablespoon flour (for the roux)
Chicken broth
Heavy cream (equal parts with broth)
Salt and pepper
Dried rosemary
Dried thyme
Cooked chicken, shredded or chopped
Frozen peas (optional)
Instructions:
1. Cook the Orzo
Prepare the orzo pasta according to package instructions. Drain and set aside.
2. Sauté the Vegetables
In a large skillet over medium-high heat, melt butter with a drizzle of olive oil. Add onion, carrots, and celery, and sauté for 4–5 minutes until softened and fragrant.
3. Make the Roux
Reduce the heat to medium. Sprinkle flour over the vegetables and stir to form a paste. Cook for 1–2 minutes to remove the raw flour taste.
4. Add the Liquids
Slowly whisk in equal parts chicken broth and heavy cream until the mixture is smooth and creamy.
5. Season
Stir in salt, pepper, rosemary, and thyme to taste. (Skip bouillon if using broth to avoid extra saltiness.)
6. Combine Everything
Let the sauce simmer until slightly thickened. Add cooked chicken, peas (if using), and the orzo. Stir well and heat through.
7. Serve
Dish up warm and enjoy—a creamy comfort meal that’s part soup, part casserole. Great fresh, and even better as leftovers!
Tips:
Easily scale the recipe down for two people or up for a crowd.
Want more inspiration? Browse for similar orzo recipes online.