Chicken Orzo Soup

4 tbsp Olive Oil (Divided)

1 lb Skinless, Boneless Chicken Thighs Cut into 1 Inch Pieces

3 Cloves Minced Garlic

1 Onion Diced

3 Carrots Diced

2 Stalks Celery Diced

½ tsp Dried Thyme

5 cups Chicken Stock

2 Bay Leaves

¾ cup Uncooked Orzo Pasta

1 Sprig Rosemary

1 Lemon, Juice

2 tbsp Parsley Leaves, Chopped

Heat 2 tablespoons olive oil in a Dutch oven over medium heat.

Add chicken pieces to the Dutch oven and cook until golden, about 2-3 minutes. Set aside.

Add remaining 2 tablespoons to the Dutch oven, add garlic, onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Stir in thyme until fragrant, about 1 minute.

Add chicken stock, bay leaves, and 1 cup of water and bring to a boil.

Stir in orzo, rosemary, and chicken. Reduce heat and simmer until orzo is tender, about 12-14 minutes.

Stir in lemon juice and parsley and serve.