Step 1

Heat 1 tablespoon of the olive oil in a large heavy-bottom stock pan over medium heat. Season the cubed chicken with salt and pepper and then add to the heated oil. Saute until golden on each side, and then remove the chicken from the pan and set aside.

Step 2

Add the remaining 1 tablespoon of oil to the pan. Add in the onion, carrots, and celery and saute until tender, about 3-4 minutes. Stir in thyme and garlic and cook for 1 minute.

Step 3

Stir in the wine, if using, and allow the alcohol to cook off for 1 to 2 minutes. Stir in the chicken stock, bay leaf, and red pepper flakes, if using, and bring the mixture to a boil.

Step 4

Stir in the reserved chicken and orzo and reduce the heat to a simmer. Cook until the orzo is al dente, about 9-10 minutes.

Step 5

Turn off the heat and stir in the lemon zest and lemon juice. Taste to adjust seasonings. Serve with parsley if desired.