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Sauté the veggies: In a deep skillet, melt the butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-6 minutes. Start Timer
Add seasonings: Stir in garlic, thyme, rosemary, paprika, adobo, bouillon, salt, and pepper. Cook for 1 minute until fragrant.
Make the roux: Sprinkle in the flour and stir until vegetables are coated, about 1 minute will help cook off the floury taste.
Cook the orzo: Stir in the orzo. Then slowly pour in the chicken broth while stirring. Bring to a simmer and cook uncovered, stirring occasionally so nothing sticks to the bottom, until the orzo is tender and most of the liquid is absorbed, ~10 minutes. Add more broth as needed if the mixture gets too thick. I usually find myself adding a little more to make it just perfect! Start Timer
Add cream & chicken: Stir in the heavy cream and shredded chicken. Cook 2-3 minutes until warmed through and creamy.
Finish with veggies: Add peas (or mixed vegetables) and cook another 1-2 minutes. Taste and adjust seasoning based on your preferences.
Serve: Garnish with fresh parsley and serve warm with warm biscuits or a side salad.