Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
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|Serving Size: 1 (3017g)|
|Recipe Makes: 1|
|Calories from Fat: 500 (29%)|
|Amt Per Serving||% DV|
|Total Fat 55.6g||74 %|
|Saturated Fat 13.5g||68 %|
|Monounsaturated Fat 24.7g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 510.3mg||157 %|
|Sodium 6176.7mg||213 %|
|Potassium 3870.3mg||102 %|
|Total Carbohydrate 140g||41 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 138.8g|
|Protein 160.3g||229 %|
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Calories per serving: 1742
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