Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
1 tablespoon olive oil, 1 medium onion, 2 carrots, 2 celery stalks
Stir in garlic, thyme, rosemary, and nutmeg. Cook for 1 minute more, until fragrant.
2 cloves garlic, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon ground nutmeg
Pour in chicken broth and bring to a boil. Add orzo. Reduce heat to low, cover, and simmer for 10-12 minutes, or until orzo is tender.
4 cups chicken broth, 1 cup orzo pasta
Stir in cooked chicken, peas, and corn. Cook until heated through, about 2-3 minutes.
1 cup cooked chicken, 1 cup frozen peas, 1/2 cup frozen corn
Stir in heavy cream and parsley. Season with salt and pepper to taste.
1/4 cup heavy cream, 2 tablespoons chopped fresh parsley, Salt and pepper
Serve hot, garnished with parmesan cheese, if desired. Enjoy your comforting **Creamy Chicken Pot Pie Orzo!**
1/4 cup grated parmesan cheese
