Finely grated zest of 1 medium lemon (2 teaspoons)
2 tablespoons freshly squeezed lemon juice (1 medium lemon), plus more as needed
1/4 cup finely chopped fresh dill, plus more as needed
Instructions
Heat 2 tablespoons of the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Meanwhile, pat 1 pound boneless, skinless chicken thighs dry with paper towels. Season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.
Add the chicken to the pot in a single layer. Sear until browned, 4 to 6 minutes per side. Transfer the chicken to a plate (it may not be cooked through).
Reduce the heat to medium. Add the remaining 1 tablespoon olive oil to the pot and heat until shimmering. Add the scallions and cook, stirring often, until tender, 30 seconds to 1 minute. Add the carrot mixture and remaining 1/4 teaspoon kosher salt. Cook, stirring occasionally, until starting to soften, about 5 minutes. Add the garlic and thyme, and cook, stirring often, until fragrant, about 1 minute.
Return the chicken and any accumulated juices on the plate to the pot. Add 2 (32-ounce) cartons low-sodium chicken broth and bring to a boil. Reduce the heat to maintain a simmer and cook until the vegetables are tender and the chicken is cooked through, 2 to 10 minutes more. Transfer the chicken to a plate or clean cutting board and shred with two forks into bite-sized pieces. Return the chicken to the pot.
Add 1 cup dried orzo pasta and return to a simmer. Simmer, stirring occasionally, until the orzo is tender, 9 to 10 minutes. Stir in the finely grated zest of 1 medium lemon, 2 tablespoons lemon juice, and 1/4 cup finely chopped fresh dill. Taste and season with more lemon juice and kosher salt as needed. Garnish with more chopped finely chopped fresh dill.
