Ingredients:
1 tablespoon olive oil
1 large boneless skinless chicken breast (cut into bite sized pieces)
1 small onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
2-3 cloves garlic, minced
6 cups chicken broth/stock
1 pound orzo
½ cup heavy cream
½ cup grated Parmesan cheese
½ cup frozen peas
3 tablespoons finely chopped parsley

Instructions:
In a large stock pot heat the oil over medium heat. Add the onion, celery, carrot, garlic, and chicken. Cook until onion is soft (about 5-7 minutes).

Add the chicken stock and orzo. Cover and bring to a boil. Reduce heat and simmer for 10-15 minutes or until orzo is al dente. Stir occasionally to prevent sticking.

Add remaining ingredients and stir until cheese is melted and well combined.
Servings: 8