1 pound chicken thighs (skin on)
3 14.5 oz cans chicken broth or 1 large can
3 celery stalks chopped
2 carrots chopped
1 large onion chopped
1/2 bulb of fresh garlic chopped
1/2 lemon
4oz orzo or egg noodles
salt/pepper
cilantro for garnish
Clean chicken and place in large stock pot. Fill pot with water until it covers chicken. Bring water to a boil then reduce to a soft boil for 45 minutes. Remove chicken from pot and set aside to cool. Skim fat from the water and add vegetables, chicken broth, and garlic. Cook until tender. Meanwhile, after chicken has cooled, separate chicken from the bone into bite size pieces. Cook orzo in soup mixture according to package directions (9-11 minutes). Before serving, add in chicken and the half of lemon. Season with salt/pepper and garnish with cilantro.
ENJOY!
