Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil (divided)
  • 1 pound boneless, skinless chicken breasts or thighs (cut into 1-inch chunks)
  • kosher salt and freshly ground black pepper
  • 1 medium yellow onion (diced)
  • 3 carrots (peeled and diced)
  • 2 celery ribs (diced)
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh thyme leaves
  • ½ cup dry white wine (optional)
  • 6 cups chicken stock
  • 2 bay leaves
  • ½ teaspoon crushed red pepper flakes (optional)
  • 1 cup uncooked orzo pasta
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • fresh parsley for serving

Instruction

  • Heat 1 tablespoon of the olive oil in a large heavy-bottom stock pan over medium heat. Season the cubed chicken with salt and pepper and then add to the heated oil. Saute until golden on each side, and then remove the chicken from the pan and set aside.
  • Add the remaining 1 tablespoon of oil to the pan. Add in the onion, carrots, and celery and saute until tender, about 3-4 minutes. Stir in thyme and garlic and cook for 1 minute.
  • Stir in the wine, if using, and allow the alcohol to cook off for 1 to 2 minutes. Stir in the chicken stock, bay leaf, and red pepper flakes, if using, and bring the mixture to a boil.
  • Stir in the reserved chicken and orzo and reduce the heat to a simmer. Cook until the orzo is al dente, about 9-10 minutes.
  • Turn off the heat and stir in the lemon zest and lemon juice. Taste to adjust seasonings. Serve with parsley if desired.