INGREDIENTS
1
Rotisserie-cooked chicken, shredded (about 3 cups)
1
Bay leaf
1 1/3 cups
Carrots
1 cup
Celery
1/4 cup
Flat-leaf parsley, fresh
1
Garlic clove
2 1/2 tsp
Lemon rind
1 1/3 cups
Onions
1 tsp
Thyme, fresh
9 cups
Chicken stock
1/4 cup
Lemon juice, fresh
8 oz
Orzo pasta
1/2 tsp
Black pepper
2 tsp
Salt
2 tsp
Olive oil
1/4 cup
Romano cheese