Comfort Food: Creamy Chicken Orzo

I think I like what I do with the leftover roast chicken the next day, better than the original meal itself.

I thought my chicken and leek pie was king, but this recipe is my new weeknight favorite.

I suggest you roast a chicken immediately, just so you can have leftover bird to make this dish!

By the way, every time I post my roast chicken on instagram, people ask for the recipe. I guess I never did a formal post on it here, so here it is again for a refresher:

 3.5 - 4 lb. bird (I like Bell & Evans the best)

Seasonello brand salt (a fabulous sea salt from Italy w/ rosemary & other stuff, all natural)

1 lemon, cut in half

bunch of fresh herbs (parsley, sage, rosemary & thyme) 

Preheat oven to 425F.

Lay the bird in a roasting pan (do NOT use glass).

Squeeze half the lemon all over the chicken.  Stuff the other half in the cavity, along with the bunch of fresh herbs.

Liberally sprinkle the seasoned sea salt over the chicken (you can also use Diamond Kosher salt).

Roast the chicken, undisturbed for 75 minutes exactly.  Do not baste it or bother or fuss with it.

Let the chicken rest for at least 20 minutes before serving.

Save some yummy bird for tomorrow night, so you can make this next recipe:

Creamy Chicken Orzo (adapted from The Modern Proper): 

 *(note: I cut the recipe in half using only 1 box of chicken broth and 8 oz. of orzo and it made plenty...).

1 tbsp olive oil

1 large onion, chopped

2 celery ribs, chopped

2 large carrots, peeled and diced

4 cloves garlic, chopped

8 cups of chicken broth

1 lb. small pasta 

2 cups of cooked, shredded chicken

salt & pepper

flat leaf parsley

Start out like you are making soup.  In a large stockpot, saute the onion, celery and carrots in some olive oil for about 5 minutes, until the vegetables are translucent.

Add in the 8 cups of broth and bring to a boil.

Next step, add in the orzo and cooked chicken and season with salt & pepper.

Turn the heat down to a simmer and cook for 20 minutes, uncovered, stirring so the orzo doesn't stick to the pot.

After 20 minutes, the orzo will have absorbed all of the liquid, and you will have this wonderful creamy, risotto type of dish.

Garnish with fresh parsley and dive in.  

This one is a keeper.