Lemony Chicken and Orzo Soup
By Dr_Mom
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 4
Preparation time 15mins
Cooking time 45mins
Adapted from epicurious.com
Preparation
Step 1
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.
You'll also love
- Baked Gnocchi 4.4/5 (11 Votes)
- Cranberry Banana Oatmeal Pancakes 4.3/5 (13 Votes)
- Thai Glazed Corn 4.4/5 (14 Votes)
- Baked Rigatoni with Beef 4.4/5 (11 Votes)
- Ginger Pear Shortcakes 4.4/5 (11 Votes)
- Cranberry Orange Cheesecake 3.9/5 (14 Votes)
- Orange Infused Overnight Steel Cut... 4.2/5 (12 Votes)
- Paleo Raspberry and Lemon Tart 4.3/5 (20 Votes)
Review this recipe