We freakin’ love the bright, lemony flavor of this chicken orzo soup. If your April showers have a little chill on them, this soup is the burst of sunshine to get you through to the May flowers.
In a large, heavy pot over medium heat, heat 1 T olive oil. Add 1 medium leek (halved lengthwise and cut into 1/2″ thick slices) and a celery stalk, also cut into 1/2″ thick slices. Stir and sauté for 8 to 10 minutes until they’re soft.
Add 6 cups low-sodium chicken broth and 12 oz of skinless, boneless chicken thighs or breasts. Season with salt and pepper, bring the broth to a boil, turn down to simmer, and cover the pot. Let it simmer for 20 minutes while the chicken cooks.
Then put the chicken on a plate and return the broth to a boil. Add 1/2 cup orzo and cook 8-10 minutes, until al dente. Meanwhile, shred the chicken. When the orzo’s ready, add the chicken, sprinkle with fresh or dried dill and squeeze half a lemon over each serving. Amazing!
- 1 T olive oil
- 1 medium leek, sliced in half lengthwise and cut into 1/2″ thick slices
- 1 celery stalk, sliced into 1/2″ thick slices
- 12 oz skinless, boneless chicken breasts or thighs
- 6 cups low-sodium chicken broth
- 1/2 cup orzo
- 1/4 cup chopped, fresh dill (or dried dill)
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