Ingredients:

3 tablespoons olive oil

1 pound boneless, skinless chicken thigh

4 cloves garlic, minced

1 white onion, diced

4 carrots, peeled and diced

1/2 teaspoon dried rosemary

6 cups chicken stock

1 cup uncooked orzo pasta

1 sprig rosemary

1 lemon thinly sliced

Salt and Black Pepper

Directions:

1. Heat 2 tablespoons olive oil in a large pot over medium heat.

2. Season chicken thighs with 1 teaspoon salt and ½ teaspoon black pepper.

3. Add chicken thighs to the pot and cook about 2-3 minutes each side then set them aside.

4. Shred the chicken by using two forks.

5. Add 2 tablespoons oil to the same pot you cooked the chicken thighs in.

6. Add onion and carrots. Cook them until tender, about 5-6 minutes.

7. Add minced garlic to the same pot and cook about 2 minutes.

8. Whisk in chicken stock, rosemary and 1 cup water; bring to a boil.

9. Stir in orzo and chicken; reduce heat and simmer until orzo is tender, about 4-6 minutes.

10. Add lemon slices. 

11. Season with salt and pepper.

12. Serve when it is still hot.