210 lines
7.9 KiB
HTML
210 lines
7.9 KiB
HTML
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<h1>Creamy Chicken Orzo</h1>
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<div class="header-meta"><date>May 20, 2025</date></div>
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</header>
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<main data-pagefind-body>
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<h2 id="ingredients" tabindex="-1">
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<a class="header-anchor" href="#ingredients" aria-hidden="true"></a>
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Ingredients
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</h2>
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<ul>
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<li>2 Boneless Skinless Chicken Breasts, cooked and diced</li>
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<li>8 ounces Orzo Pasta</li>
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<li>2 Celery Stalks, finely diced</li>
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<li>2 Carrots, finely diced</li>
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<li>1/2 Yellow Onion, finely diced</li>
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<li>5 tablespoons Butter</li>
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<li>2 tablespoons Olive Oil</li>
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<li>2 cups Chicken Broth</li>
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<li>½ cup Heavy Whipping Cream</li>
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<li>1 teaspoon Chicken Bouillon Powder</li>
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<li>1/3 cup All Purpose Flour</li>
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</ul>
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<h2 id="instructions" tabindex="-1">
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<a class="header-anchor" href="#instructions" aria-hidden="true"></a>
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Instructions
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</h2>
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<ol>
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<li>Cook the orzo per the package instructions.</li>
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<li>
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While that cooks, make a mirepoix:
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<ol>
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<li>
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In a large skillet over medium high heat add the butter and olive
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oil.
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</li>
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<li>
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Once the butter is melted add in the diced onion, carrots and
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celery.
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</li>
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<li>
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Allow the veggies to sauté for 4-5 minutes until they start to
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soften up.
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</li>
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</ol>
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</li>
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<li>
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Reduce the heat to low and sprinkle the all-purpose flour over the
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veggies and whisk together until it forms a paste/roux. While stirring
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constantly, allow the roux to cook for 2-3 minutes.
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</li>
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<li>
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Pour into the roux the chicken broth, chicken boullion powder, and
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heavy whipping cream. Whisk together until no clumps are present and
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the mixture starts to thicken.
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</li>
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<li>
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Add in the diced chicken and allow the mixture to simmer until it
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reaches desired thickness. Pour in drained orzo and stir to combine.
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Serve & enjoy!
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</li>
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</ol>
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<h2 id="notes" tabindex="-1">
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<a class="header-anchor" href="#notes" aria-hidden="true"></a> Notes
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</h2>
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<p>
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You can use rotisserie chicken or cook your own chicken for this recipe.
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If you use a rotisserie chicken then no additional seasonings are
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needed, but if you are planning to cook your own chicken then you will
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need to season it to your liking. I typically use a blend of onion
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powder, garlic powder, paprika, salt and black pepper.
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</p>
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<p>
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Original recipe from
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<a
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href="https://cookingwithkatiecross.com/creamy-chicken-pot-pie-orzo/"
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target="_blank"
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rel="noopener"
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>Cooking with Katie Cross</a
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>
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</p>
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<h2 id="nutrition-information" tabindex="-1">
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<a
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class="header-anchor"
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href="#nutrition-information"
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aria-hidden="true"
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></a>
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Nutrition Information
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</h2>
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<p>
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Makes 5 servings, 1700g. Each 340g serving:<br />
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<strong>Calories</strong> 496kcal (25%), <strong>Total Fat</strong> 21g
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(32%), Saturated Fat 9g (45%), Trans Fat 0g,
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<strong>Cholesterol</strong> 102mg (34%), <strong>Sodium</strong> 504mg
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(21%), <strong>Total Carbohydrates</strong> 45g (15%), Dietary Fiber 3g
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(13%), Sugars 3g, <strong>Protein</strong> 30g (60%),
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<strong>Vitamin A</strong> 4646IU, <strong>Vitamin C</strong> 3mg,
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<strong>Calcium</strong> 78mg, <strong>Iron</strong> 2mg,
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<strong>Potassium</strong> 442mg
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</p>
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