prep 0:10 total 0:25
Heat the olive oil in the bottom of a Dutch oven. Add the onion. garlic, carrots, celery, thyme and bay leaf, and saute for about 5 minutes, until the vegetables are tender but not browned. Add the chicken broth; bring to a boil. Add the orzo; cook for 5 minutes. Add the chicken; cook until chicken is heated through and orzo is ready. Add salt and pepper to taste. Ladle into bowls and garnish with Italian parsley.
This is a super easy recipe to make, and is a favorite to make after roasting a chicken.
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