Lemony Chicken Orzo Soup

Ingredients

Instructions

  • 1 tbls. olive oil.
  • 1 leek, white and light green parts only, halved lengthwise and sliced 1'2 inch thick crosswise.
  • 1 stalk celery slice 1/2 inch thick, crosswise
  • 20 oz. skinless, boneless chicken thighs
  • 8 cups chicken stock or broth
  • 1 cup orzo
  • lemon quarters
  • fresh dill springs, optional
Cook leek and celery in oil until soft, about 8 - 10 minutes. Add chicken broth, pinch of salt, pepper and bring to a boil. Add chicken, reduce heat and cook until chicken is cooked, about 12 minutes. Remove chicken to a plate and shred.

Bring broth back to a boil and add orzo. Cook until done about 10 minutes. Stir in chicken. Place in bowls and top with dill.

Serve with lemon for squeezing over the soup.