Recipe (courtesy of Damn Delicious)
2 tbs olive oil
1 pound of boneless skinless chicken thighs, chopped
Kosher salt and pepper (to your liking)
3 cloves of garlic, diced
1 onion, diced
3 carrots, diced (I used 4)
2 celery stalks, diced (I used 4)
1/2 tsp dried thyme
5 cups of chicken stock/broth
2 bay leaves
3/4 cup uncooked orzo
1 sprig rosemary
1 juice of a lemon (I used half)
2 tbs chopped fresh parsley
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.