Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie chicken works beautifully)
- 1 cup orzo pasta
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced small
- 1 cup celery, diced small
- 1 cup frozen peas
- 3 tablespoons all-purpose flour
- 2 cups chicken broth (preferably low sodium)
- 1 cup whole milk or half-and-half (for extra creaminess)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional but adds lovely depth)
- Fresh parsley, chopped (for garnish)
If you want to keep it lighter, you can substitute the whole milk with unsweetened almond milk or oat milk, but I find the creaminess of dairy really brings the comfort factor alive. For a vegetarian twist, swap the chicken for hearty mushrooms and vegetable broth—Mama Lou would have called it a clever little adaptation!
Instructions
- Start by cooking the orzo according to package instructions until al dente. Drain and set aside. I remember Ouma teasing me for getting the pasta just right—“Not too mushy, Sofia!” she’d say. It’s all about texture here.
- In a large skillet, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the veggies soften and the onions turn translucent. The smell here will bring back memories of Mama Lou’s kitchen—the kind that makes your stomach rumble.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn it; garlic turns bitter quickly.
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This step creates a roux, which thickens your sauce beautifully. Mama Lou always said, “Patience, Sofia, the secret is in the slow stir.”
- Gradually pour in the chicken broth, whisking continuously to prevent lumps. The sauce will start to thicken—this is the magic moment when everything starts to come together.
- Stir in the milk or half-and-half, dried thyme, rosemary, salt, and pepper. Let the mixture simmer gently for 5-8 minutes until it’s creamy and luscious.
- Add the cooked chicken, frozen peas, and cooked orzo. Stir everything together, allowing the peas to warm through and the flavors to meld. If it feels too thick, add a splash more broth or milk.
- Remove from heat and fold in the Parmesan cheese for an extra layer of flavor. Sprinkle fresh parsley on top before serving—Mama Lou swore fresh herbs made all the difference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
