Tonight, I was in the mood for a light soup, easy to prepare and I found this lemony chicken orzo soup.
Like always, I changed/added a couple of things to make it work with what I had (added some zucchini, ginger, did not use broth…)and it was still great, just what I needed.
Lemony Chicken and Orzo Soup
PREP: 15 MINUTES
TOTAL: 45 MINUTES
1 tablespoon olive oil
1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2-inch thick
1 celery stalk, sliced crosswise 1/2-inch 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.