Lemony Chicken And Orzo Soup
This hearty chicken orzo soup features tender shredded chicken and al dente orzo in a flavorful broth, infused with the aromatic combination of leeks, celery, and fresh dill. Served with a side of zesty lemon halves for a bright finish, this comforting soup is perfect for warming up on chilly days.
— Constant Cookbook
Ingredients
- 1 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 skinless, boneless chicken thighs
- 6 low-sodium chicken broth
- Kosher salt, freshly ground pepper
- 1/2 orzo
- 1/4 chopped fresh dill
- Lemon halves (for serving)
Instructions
- 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.
Yield
4 servings
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