Creamy Chicken Orzo

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 cup Yellow Onion
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  2 Celery(80g)
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  2 Carrots(122g)
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  4 Garlic(12g)
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  8 cup Low Sodium Chicken Broth
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  2 cup Chicken Breast, Grilled
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  1 lbs Pasta, Orzo, White, Dry
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  1 tbsp Parsley, Fresh
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  1 tsp 1 Teaspoon Sea Salt, Plus More To Taste
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  1.3 tsp Garlic powder
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  1 tsp Italian seasoning
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  0.3 tsp ¼ teaspoon freshly cracked black pepper

Instructions

1. 1Dice the onion, celery, and carrots into ¼-inch pieces. Mince the fresh garlic. Set aside.
2. 2Heat the olive oil in a large pot over medium heat for 1 minute until shimmering. Add the diced onion, celery, and carrots, then cook for 7–8 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften.
3. 3Stir in the minced garlic and cook for 1–2 minutes over medium heat until fragrant.
4. 4Pour in the chicken broth and increase heat to high. Bring to a boil, stirring occasionally, for 3–4 minutes until large bubbles rapidly break the surface.
5. 5Stir in the orzo and cooked chicken, then reduce heat to medium. Add the parsley, garlic powder, and Italian seasoning. Simmer for 18–22 minutes, stirring every 5 minutes, until the orzo is tender, creamy, and most of the liquid is absorbed (a small amount of sauce should remain).
6. 6Taste and adjust seasoning as needed.
7. 7Divide the creamy chicken orzo evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing lids.
8. 8Store in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in a microwave (2–3 minutes per container) or on the stovetop over medium-low heat with a splash of broth if needed.