LEMON CHICKEN & ORZO SOUPAOL Mail: Simple, Free, Fun

By Dixie8686

Ingredients

• 1 tablespoon olive oil
• 1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2" thick
• 1 celery stalk, sliced crosswise 1/2" 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)

Details

Servings 1
Adapted from mail.aol.com

Preparation

Step 1

Chop onion & tomato. Spray pan with cooking spray and put on medium heat. Cook onions until translucent.

Add 3 egg whites, tomato, spinach and cook until cooked through.

Just before you are ready to take off heat, take 1/2 of the feta cheese and throw in pan and melt.

Top with remaining crumbled cheese and salt and pepper to taste

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.

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

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