Ingredients

The following ingredients have 4 Servings
  • 6 Boneless (Skinless Chicken Thighs, Cut into approximately 1 inch pieces)
  • 2 Tablespoons Olive Oil (Divided)
  • 1 Tablespoon Minced Garlic
  • 1/2 Onion (Diced)
  • 3 Carrots (Peeled and Cut into Small Pieces)
  • 3 Stalks Celery (Cut into Small Pieces)
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Black Pepper
  • 1/2 tsp Salt
  • 1 Bay Leaf
  • 2 Lemons (Juiced)
  • 1 1/2 cup Orzo Pasta
  • 4 cups Chicken Broth
  • 2 cups Water
  • 2 Tbsp Fresh Parsley (chopped)

Instruction

  • Heat 1 Tbsp of the olive oil in a large stock pot over medium heat.  Then added in the onion, celery and carrots.  Sauté on medium heat for approximately 4-5 minutes until tender.
  • Push the veggies to the side, add in the remaining olive oil.  Then add in the chicken.  Season the chicken with the garlic, thyme, salt and pepper.
  • Cook the chicken until slightly browned (approximately 3-4 minutes).
  • Then add in the broth, water, bay leaf and lemon juice.  Bring to a boil.  Then add in the orzo pasta.  Then reduce the heat, simmer and cook until the past is cooked through (10-12 minutes).
  • Stir in the fresh parsley and then serve immediately.
  • Enjoy!