Soften the vegetables: Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 5 minutes.

Add garlic and orzo: Stir in the minced garlic and orzo pasta. Toast for about 1 minute, stirring constantly, until the orzo smells nutty and the garlic is fragrant.

Pour in the broth: Add the chicken broth, dried thyme, and soy sauce to the skillet. Stir well to combine and scrape up any browned bits from the bottom of the pan.

Bring to a boil: Increase the heat and bring the mixture to a boil, then reduce to a simmer. This helps the orzo cook evenly without clumping.

Simmer until tender: Cook, stirring every couple of minutes, until the orzo is tender and most of the liquid is absorbed, about 10 minutes. Add a splash more broth if the pan looks dry before the orzo is done.

Stir in the chicken: Add the shredded chicken to the skillet and stir to combine. Cook for 2 minutes until the chicken is heated through.

Add cream and peas: Pour in the heavy cream and stir in the frozen peas. Cook for another 2 to 3 minutes until the sauce thickens slightly and the peas are warmed through.

Season to taste: Taste the sauce and add salt and black pepper as needed. The soy sauce adds some saltiness, so season gradually.

Rest briefly: Remove the skillet from the heat and let it sit for about 5 minutes. The sauce will continue to thicken slightly as it cools.

Garnish and serve: Sprinkle the chopped parsley over the top and serve warm, straight from the skillet.