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Lemony Chicken and Orzo Soup

By Sherry Gideons

September 2, 2014

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

Prep: 15 mins
Cook: 45 mins
Yields: 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)

Directions

1Heat 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.

2Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes.

3Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.

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