Nutrition balance score
Great
Glycemic Index
42
Low
Nutrition per serving
Calories2972.7 kcal (149%)
Total Fat102.2 g (146%)
Carbs368 g (142%)
Sugars72.5 g (81%)
Protein152.5 g (305%)
Sodium5006.6 mg (250%)
Fiber61.8 g (221%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 tablespoonextra-virgin olive oil
1 cupyellow onion
medium, chopped
1 cupcelery
chopped
1 cupcarrots
large, peeled and cut into 1/3-inch pieces
4garlic cloves
minced
8 cupschicken stock
2 cupschicken
shredded, cooked
1 poundorzo
1 tablespoonflat leaf parsley
minced
1 teaspoonsea salt
plus more to taste
1 teaspoongarlic powder
¼ teaspoonblack pepper
freshly cracked
Instructions
Step 1
Heat the olive oil in a large pot over medium. Once the oil is glistening, add the onion, celery, and carrots and cook until the onion is translucent, about 7 minutes. Add garlic and cook until fragrant, 1-2 minutes longer.
Step 2
Add the chicken stock, increase the heat to high, and bring to a boil.
Step 3
Once the stock is boiling, stir in the chicken and orzo. Reduce the heat to medium and add the parsley, salt, garlic powder, and pepper.
Step 4
Simmer until the veggies are tender, the orzo is creamy and amost of the liquid has been absorbed, about 20 minutes.
Notes
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Delicious
Easy
Go-to
Moist
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