INGREDIENTS
2 tbsps
Olive oil, divided
1 lb
Boneless, skinless chicken thighs (cut into 1-inch chunks)
Salt
Pepper
3
Garlic cloves, minced
1
Onion, diced
3
Carrots, peeled & diced
2
Celery stalks, diced
1/2 tsp
Dried thyme
5 cups
Chicken stock
2
Bay leaves
3/4 cup
Uncooked orzo pasta
1 sprig
Rosemary
1
Lemon (juice only)
2 tbsps
Fresh parsley leaves, chopped