lemon chicken orzo soup

I received this recipe from my daughter after having a chance to sample it when she had made it.  The recipe included a caption which absolutely captures the essence of this soup perfectly describing it as full of hearty veggies and tender chicken in a lemony broth.  It was originally found by my younger daughter who shared it with my older daughter who cooked it for us and then shared the recipe.  It was so tasty and done in only 30 minutes.  Makes six servings.

Lemon Chicken Orzo Soup

2 Tbsp olive oil divided
1 pound boneless, skinless chicken thighs, cut into 1 inch pieces
kosher salt and freshly ground pepper
3 cloves garlic minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 tsp dried thyme
5 cups low sodium chicken stock
2 bay leaves
3/4 cup uncooked orzo pasta
1 sprig of rosemary
 juice of 1 lemon
2 Tbsp chopped fresh parsley leaves

Heat 1 Tbsp olive oil in dutch oven or large stock pot over medium heat.  Add chicken thigh pieces, season with salt and pepper and cook until golden, about 2-3 minutes, then set aside.

Add remaining olive oil to the stock pot.  Add  garlic, onion, carrots and celery.  Cook, stirring occasionally until tender, about 3-4 minutes.  Stir in the thyme until fragrant, about 1 minute.

Whisk in the chicken stock, bay leaves and 1 cup water.  Bring to a boil.  Stir in the orzo, rosemary and chicken.  Cook until orzo is tender, 10-12 minutes.  Stir in the lemon juice and parsley.  Season with salt and pepper and serve immediately.