Lemony Chicken and Orzo Soup
A comforting soup featuring tender chicken thighs, orzo pasta, and fresh vegetables in a lemony broth. Brightened with fresh dill and finished with a squeeze of lemon, this Mediterranean-inspired soup is both nourishing and flavorful.
Ingredients
- •1 tablespoon olive oil
- •1 medium leek
- •1 stalk celery
- •12 ounces skinless, boneless chicken thighs
- •6 cups low-sodium chicken broth
- •1 to taste Kosher salt
- •1 to taste freshly ground pepper
- •½ cup orzo
- •¼ cup chopped fresh dill
- •2 halves lemon
Cooking Instructions
- 1.
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.
25 min
- 2.
Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes.
10 min
- 3.
Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.
5 min
