Name: Lemony Chicken and Orzo Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
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)

AuthorJustin S.

Rating2.0DifficultyBeginner

This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.

Yields4 Servings

Prep Time15 minsCook Time45 minsTotal Time1 hr

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)

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.

CategoryChicken

Ingredients