Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 3-4

Ingredients

• 3 carrots

• 1 stalk celery

• 1/2 onion

• 2 tbsp pastured butter

• 2/3 cup orzo

• 4 cups chicken broth (homemade or store bought)

• 2 tbsp dried parsley

• 1/2 tsp dried oregano

• 3 cloves garlic

• Red pepper flakes (optional)

• 1 sage leaf (optional)

• 1-1.5 cups cooked, shredded/cubed chicken (Whole Chicken or Chicken Breasts)

• 2/3 cup frozen peas

• 1/4 cup heavy whipping cream (or whole milk)

Directions:

1. Melt butter in a pan on the stove. Add chopped carrots, onion and celery. Cook on medium heat for about 3 minutes or until somewhat softened.

2. Add orzo, chicken broth, parsley, oregano, garlic, a pinch of red pepper flakes and the sage leaf. Cover and bring to a boil. Once boiling, uncover and cook for about 10 minutes.

3. Stir in peas and chicken and continue cooking until orzo is tender and broth is almost gone, about 5 minutes.

4. Add heavy cream and stir. Season as needed with salt and pepper and serve!