INGREDIENTS
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4 boneless, skinless chicken thighs, trimmed of fat
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6 cups chicken broth
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1 bay leaf
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1 grated carrots
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1 diced onion
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1 diced celery ribs
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2 minced garlic cloves
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1 tsp ground thyme
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1 Tbsp dried parsley flakes
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1 Tbsp olive oil
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1 Tbsp grated lemon rind
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1/4 cup fresh lemon juice
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1 tsp salt
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1 cup orzo
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Salt and pepper to taste
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Parmesan cheese, for serving