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Lemony Chicken and Orzo Soup

Source of Recipe

Bon Appétit, April 2013


Recipe Introduction

"This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill."

Recipe Link: https://tinyurl.com/lemonychickensoup

List of Ingredients

â—¦ 1 tablespoon olive oil
â—¦ 1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise ½-inch thick
â—¦ 1 celery stalk, sliced crosswise ½-inch thick
â—¦ 12 ounces skinless, boneless chicken thighs
â—¦ 6 cups low-sodium chicken broth
â—¦ Kosher salt, freshly ground pepper
â—¦ ½ cup orzo
â—¦ ¼ cup chopped fresh dill
â—¦ Lemon halves (for serving)


Recipe

Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5 to 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 to 20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces.

Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8 to 10 minutes.

Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.

Makes 4 servings