Chockfull of hearty veggies and tender chicken in a refreshing lemony broth. It is PURE COMFORT in a bowl!
4.9 stars (150 ratings)
Ingredients
2tablespoonsolive oil, divided
1poundboneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
3clovesgarlic, minced
1onion, diced
3carrots, peeled and diced
2celery ribs, diced
½teaspoondried thyme
5cupschicken stock
2bay leaves
¾cupuncooked orzo pasta
1sprigrosemary
Juice of 1 lemon
2tablespoonschopped fresh parsley leaves
Instructions
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.