Lemony Chicken & Orzo Soup
- 1 Tbs olive oil
- 1 leek, white and pale-green, halved lengthwise, sliced crosswise 1/2" thick
- 1 celery stalk, sliced crosswise 1/2" thick
- 12 oz. boneless, skinless chicken thighs
- 6 cups chicken broth
- 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 & celery & cook , stirring often, until vegetables are soft, 5-8 minutes. Add chicken & broth; season with salt and pepper. Bring to a boil, cover, reduce heat , & simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to plate. Let cool. Shred chicken into bite-size pieces.
- Return broth to a boil. Add orzo & cook until al dente, 8-10 minutes.
- Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.
olive oil, celery stalk, chicken thighs, chicken broth, orzo, dill, lemon halves
Taken from www.epicurious.com/recipes/member/views/lemony-chicken-orzo-soup-52365011 (may not work)