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    Lemon Chicken Orzo Soup

    Ingredients

    • 1 tablespoon olive oil
    • 1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2-inch thick
    • 1 celery stalk, sliced crosswise 1/2-inch thick
    • 12 ounces skinless, boneless chicken thighs
    • 6 cups low-sodium chicken broth
    • Kosher salt, freshly ground pepper
    • 1/2 cup orzo
    • 1/4 cup chopped fresh dill
    • Lemon halves (for serving)

    Info

    • Prep: 20
    • Cook: 35
    • Serves: 4
    • Source
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    Directions

    1. Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces.
    2. Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes.
    3. Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.
    recipes/soups/lemon_chicken_orzo_soup.txt · Last modified: 2024/01/07 13:33 (external edit)