Ingredients

The following ingredients have 6 Servings
  • 2 Tbsp. olive oil, divided
  • 1 lb. boneless, skinless chicken thighs or breast*
  • Kosher salt and freshly ground black pepper
  • 3 carrots, peeled and small diced
  • 2 celery stalks, small diced
  • 3 cloves garlic, minced
  • 1 yellow onion, small diced
  • 1/2 tsp. Italian seasoning
  • 6 cups chicken broth, (or three 32 oz. containers)
  • 1 cup dry orzo pasta
  • 1 rosemary sprig
  • 1 lemon, juiced
  • 2 Tbsp. chopped fresh parsley

Instruction

  • Chop chicken into 1-inch pieces. Set aside.
  • In a large pot or Dutch oven, heat 1 Tbsp. olive oil over medium heat. Sprinkle chicken with salt and pepper on each side. Cook chicken until lightly browned, stirring frequently, about 5 minutes. Remove chicken to a plate; set aside.
  • Add remaining 1 Tbsp. oil to the pot. Add carrots, celery, garlic and onion. Cook until tender, stirring occasionally, about 3-4 minutes. Stir in Italian seasoning. Cook an additional minute.
  • Stir in chicken broth and bring to a boil. Add orzo, rosemary and cooked chicken. Reduce heat to low and simmer until orzo is tender, about 10-12 minutes (If using leftover chicken, add now). Remove from heat. Stir in lemon juice and parsley. Season with salt and pepper, to taste.
  • Ladle into individual serving bowls.
  • Enjoy!