Creamy Chicken Orzo

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 50 minutes

Ingrédients

1 tablespoon extra-virgin olive oil

1 medium yellow onion, chopped (about 1 cup)

2 ribs celery, chopped (about 1 cup)

2 large carrots, peeled and cut into 1/3-inch pieces (about 1 cup)

4 garlic cloves, minced

8 cups chicken stock

2-3 cups shredded cooked chicken

1 pound orzo

1 tablespoon minced flat leaf parsley

1 teaspoon sea salt, plus more to taste

1¼ teaspoon garlic powder

1 teaspoon Italian seasoning

¼ teaspoon freshly cracked black pepper

Instructions

Heat the olive oil in a large pot over medium

Once the oil is glistening, add the onion, celery, carrots and ½ teaspoon of the salt and cook until the onion is translucent, about 7 minutes

Add garlic and cook until fragrant, 1-2 minutes longer.Add the chicken stock, increase the heat to high, and bring to a boil.Once the stock is boiling, stir in the chicken and orzo

Reduce the heat to medium and add the parsley, remaining 1 teaspoon salt, garlic powder, Italian seasoning and pepper.Simmer until the veggies are tender, the orzo is creamy and most of the liquid has been absorbed, about 20 minutes.

Nutrition

• Calories: 326
• Lipides Totaux: 7 g
• Lipides Saturés: 1 g
• Cholestérol: 0 mg
• Sodium: 211 mg
• Glucides Totaux: 44 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 8 g
• Protéines: 24 g