Ingredients

The following ingredients have 4 Servings
  • 3 lbs chicken thighs and legs (bone-in skin-off)
  • 1 onion (finely diced )
  • 1 cup carrots (finely diced )
  • 1 cup celery (finely diced )
  • 2 garlic cloves (finely minced)
  • 1 sprig rosemary (fresh)
  • 2 tsp chicken bouillon powder
  • 2 tsp poultry seasoning
  • 1 lemon (juiced )
  • 1 cup orzo pasta
  • 8 cups water
  • 2 tbsp olive oil
  • salt and pepper to taste

Instruction

  • Heat about 2 tbsp of oil in a large pot over medium-high heat. Add the onions, carrots, celery, and rosemary. Season with salt and pepper and cook for 3 minutes while stirring occasionally. 
  • Stir the fresh garlic and cook until fragrant. Add the chicken, chicken bouillon powder, poultry seasoning, and 8 cups of water. Increase the heat to high and bring it to a boil. 
  • Once it comes to a boil, cover, reduce the heat to medium, and cook for 25 minutes or until the chicken reaches an internal temperature of 165 degrees F. Once the chicken is fully cooked through, remove the chicken from the pot and add the orzo. The orzo takes about 9 minutes to cook. While the orzo cooks, shred or dice the chicken and discard the bones. 
  • Place the chicken back into the pot, add the lemon juice, season with salt and pepper and cook for an additional 2-3 minutes. Garnish with fresh parsley, if desired, and enjoy!