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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.
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