Gluten-Free, Dairy-Free, Serves 6

• 2 Tbsp Olive Oil
• 1 pound boneless, skinless chicken cubed
• 5 cloves garlic minced
• 1 white onion diced
• 4 carrots diced
• 2 celery ribs diced
• ½  tsp dried thyme
• 5 cups chicken stock
• 3 bay leaves
• 2 sprigs of fresh rosemary
• ¾  cup uncooked gluten-free orzo pasta
• 1 lemon juiced and zested
• 2 Tbsp chopped fresh parsley
• 1 Tbsp chopped fresh cilantro
• salt and pepper to taste

Directions:

In a large soup pot, heat 1 Tbsp oil over medium heat. Season the chicken with salt and pepper. Add the chicken to the pot and cook until golden brown on all sides, about 2-3 minutes, and set aside. Pour the remaining oil into the pot with carrots, onions, celery, and garlic. Cook for about 3-4 minutes, stirring occasionally. Next, add the thyme and cook for an additional minute or until fragrant. 

Whisk in the chicken stock, bay leaves, and one cup of water. Bring soup to a boil and stir in the orzo, rosemary, and chicken. Reduce the heat to a simmer and cook for about 10-12 minutes until tender. Stir in remaining ingredients, seasoning with salt and pepper as needed. Serve while hot.