Ingredients

The following ingredients have 4 Servings
  • 1 lb boneless and skinless chicken thighs (about 6)
  • 1 1/2 tsp kosher salt (plus more to taste)
  • 1 tsp ground black pepper (plus more to taste)
  • 2 tbsp olive oil (divided)
  • 1 yellow onion (diced)
  • 3 carrots (diced)
  • 2 celery stalks (diced)
  • 3 garlic cloves (minced)
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 5 1/2 cups chicken stock
  • 3/4 cup uncooked orzo
  • 2 tbsp lemon juice (approx. 1 lemon)
  • 2 tbsp fresh Italian parsley (finely chopped)

Instruction

  • Dice the chicken into bite-size cubes. This is easiest to do if the chicken is just slightly frozen.
  • Season the chicken cubes with the salt and pepper.
  • Heat a stock pot with 1 tbsp. olive oil over medium-high heat. Add the seasoned chicken and cook until well-browned, stirring occasionally, about 8-10 minutes. Once browned, remove from stock pot and set aside, reserving the drippings in the pot.
  • Add the remaining oil to the pot.
  • Add the onion, carrots, and celery and cook until the onion is tender, about 6 minutes.
  • Add the garlic and cook for an additional minute, until fragrant.
  • Add the thyme, rosemary, chicken stock, and orzo and bring to a boil. Once boiling, reduce heat to medium and simmer, uncovered, until orzo and carrots are tender, approx. 10-12 minutes.
  • Add the lemon juice and parsley and stir to combine.
  • Season to taste.
  • *If storing for later, you will likely need to add additional chicken stock upon reheating since the orzo will absorb more liquid if not eaten right away.