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Ingredients
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 celery ribs, diced
  • ½ teaspoon dried thyme
  • 5 cups chicken stock
  • 2 bay leaves
  • ¾ cup orzo pasta
  • 1 sprig rosemary
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley leaves
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