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!