Easy Lemony Chicken and Orzo Soup


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.

Lemony Chicken & Orzo Soup
Lemony Chicken & Orzo Soup

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!

Lemony Chicken & Orzo Soup
Lemony Chicken & Orzo Soup

Ingredients

  • 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)

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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