Ingredients
- 2 Boneless Skinless Chicken Breasts, cooked and diced
- 8 ounces Orzo Pasta
- 2 Celery Stalks, finely diced
- 2 Carrots, finely diced
- 1/2 Yellow Onion, finely diced
- 5 tablespoons Butter
- 2 tablespoons Olive Oil
- 2 cups Chicken Broth
- ½ cup Heavy Whipping Cream
- 1 teaspoon Chicken Boullion Powder
- 1/3 cup All Purpose Flour
Instructions
- Cook the orzo per the package instructions.
-
While that cooks, make a mirepoix:
- In a large skillet over medium high heat add the butter and olive oil.
- Once the butter is melted add in the diced onion, carrots and celery.
- Allow the veggies to sauté for 4-5 minutes until they start to soften up.
- Reduce the heat to low and sprinkle the all-purpose flour over the veggies and whisk together until it forms a paste/roux. While stirring constantly, allow the roux to cook for 2-3 minutes.
- Pour into the roux the chicken broth and heavy whipping cream. Whisk together until no clumps are present and the mixture starts to thicken.
- Add in the diced chicken and allow the mixture to simmer until it reaches desired thickness. Pour in drained orzo and stir to combine. Serve & enjoy!
Notes
You can use rotisserie chicken or cook your own chicken for this recipe. If you use a rotisserie chicken then no additional seasonings are needed, but if you are planning to cook your own chicken then you will need to season it to your liking. I typically use a blend of onion powder, garlic powder, paprika, salt and black pepper.
Original recipe from Cooking with Katie Cross