Lemony Chicken and Orzo Soup

By melissaf

by Mary-Frances Heck

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)

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.