Add in water, chicken stock, thyme, bay leaves, and rosemary; bring to a boil.
½ teaspoon dried thyme, 5 cups water, 1 sprig rosemary, 2 bay leaves
Add in orzo and chicken thighs; reduce the heat and simmer for 10-15 minutes or until orzo is soft.
¾ orzo pasta
Stir in lemon juice and parsley, then serve immediately.
1 lemon juice, 2 tablespoon fresh parsley leaves
Notes
Serve the soup right away since orzo pasta becomes a bit sluggish when it cools down.
You can use leftover cooked chicken instead of cooking raw chicken.
Don't overcook, orza gets mushy in the soup if it’s cooked too long. It’s essential to follow the cooking times listed.
To make this recipe gluten-free, you may use rice instead of orzo; however, if you use long-grain or brown rice, it will take much more time to cook than if you use short-grain rice.