Description
A quick and filling weeknight meal that combines cooked chicken, orzo, and mixed vegetables in a creamy broth.
Ingredients
Scale
- 2 cups cooked orzo pasta
- 1 lb cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup corn
- 1/2 cup onion, chopped
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or your choice)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (thyme or parsley) for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions and sauté until translucent.
- Add the carrots, peas, and corn and cook for about 5 minutes until tender.
- Stir in the shredded chicken, chicken broth, and heavy cream. Bring to a simmer.
- Add the cooked orzo and stir until well combined.
- Mix in the cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs.
Notes
This recipe is flexible; feel free to swap vegetables or cheese based on what you have.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg