Lemony Chicken and Orzo Soup

Photo by Lisa M.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bonappetit.com

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)

Directions

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.

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