Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned and cooked through. Remove chicken from pot and set aside.
1 tablespoon olive oil, 1.5 pounds boneless, skinless chicken breasts
Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in the frozen peas and corn.
1 cup chopped onion, 1 cup chopped carrots, 1 cup chopped celery, 1 cup frozen peas, 1 cup frozen corn
Add the orzo to the pot and pour in the chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes, or until the orzo is tender and the liquid is mostly absorbed.
1 cup orzo pasta, 4 cups chicken broth
While the orzo is cooking, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and heavy cream until smooth. Bring to a simmer, stirring constantly.
1/4 cup butter, 1/4 cup all-purpose flour, 1 cup milk, 1/2 cup heavy cream
Stir in the salt, pepper, thyme, and garlic powder. Cook for 2-3 minutes, or until the sauce has thickened.
1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon dried thyme, 1/4 teaspoon garlic powder
Stir the cooked chicken and creamy sauce into the orzo and vegetable mixture. Mix until well combined.
1.5 pounds boneless, skinless chicken breasts
Garnish with fresh parsley, if desired. Serve warm and enjoy!
Fresh parsley
