Ingredients

The following ingredients have 4 Servings
  • 1-1/2 tablespoons olive oil
  • packed 2 cups mirepoix ( (celery, onion, carrot) Note 1)
  • 2 teaspoons minced garlic
  • Fine sea salt and pepper
  • 1 bag (12 oz.) frozen diced vegetables ( (I use the blend of carrots, sweet peas, corn, & green beans))
  • 2 tablespoons unsalted butter
  • 2 tablespoons white all-purpose flour
  • 1 teaspoon EACH: dried thyme, dried parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon celery seed, (optional)
  • 2 teaspoons chicken bouillon powder (Note 2)
  • 2 cups Swanson's chicken stock (or broth)
  • 2-1/4 cups whole milk (Note 3)
  • 1-1/2 cups dry orzo pasta (Note 4)
  • 2 cups diced rotisserie chicken
  • 3/4 cup freshly grated Parmesan cheese, (plus more for topping Note 5)
  • Optional: 1/3 cup finely chopped fresh Italian flat-leaf parsley, 1 package biscuits (we use Pillsbury Grands! Flaky Layers Butter Tastin' Biscuits) -- Note 6

Instruction

  • PREP: Set out all the ingredients-- cooking goes quickly! Measure seasonings and set aside. Place a large nonstick pot over medium-high heat and heat the olive oil.
  • COOK: Once the oil is hot, add in the mirepoix. Cook, stirring frequently, for 6-8 minutes or until turning golden and veggies are tender (they won't get too much more tender throughout the rest of cooking). Add in the garlic and stir for 30 seconds. Season with salt and pepper to taste. (I add 1 teaspoon salt and 1/2 teaspoon pepper here.) Add in the bag of frozen veggies (no need to thaw). Stir for 1-2 minutes or until veggies are thawed through. Transfer this entire mixture onto a plate or bowl and cover it with foil. Set aside for now.
  • COOK CONT.: Return the pot to the burner, keeping heat at medium-high. Melt the 2 tablespoons butter, whisk in the 2 tablespoons flour, and cook, whisking constantly, for 1 minute. Add in the seasonings: 1 teaspoon thyme, 1 teaspoon parsley, 1/2 teaspoon garlic powder, 1/4 teaspoon celery seed, and 2 teaspoons chicken bouillon powder. Whisk. Gradually add in the 2 cups stock, whisking constantly. Cook for 1-2 minutes or until slightly thickened. Add in the 2-1/4 cups milk and the 1-1/2 cups uncooked orzo. Stir.
  • FINISH COOKING: Bring the mixture to a simmer, and then lower the heat until it is just barely bubbling at the edges. Cook for 7-9 minutes without a lid, stirring occasionally and scraping the bottom of the pan so the orzo does not stick. After 7-9 minutes the pasta should be tender (test it to ensure it is) yet dish should still be soupy. Add the set-aside veggies and 2 cups rotisserie chicken to the pot and gently stir to incorporate. Remove from heat. Add in the 3/4 cup Parmesan and optional parsley. Gently stir until cheese melts. Taste and season to taste with any additional salt and pepper as needed. Don't be afraid to add a bit more-- the salt and pepper really pull all the flavors together. I typically add another 1/4 teaspoon pepper here.
  • SERVE: The consistency should be very creamy and similar to risotto. Add a splash of milk if needed to thin the consistency a bit. If desired, top individual bowls with more Parmesan and cooked biscuits (See Note 6). Enjoy while hot.