Lemony Chicken-Orzo Soup

Tender chicken, orzo, and fresh vegetables in a light, lemony broth, finished with dill and served warm for a cozy, refreshing soup perfect any day.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

1 tablespoon olive oil 1 medium leek, thinly sliced*

1 stalk celery, cut into ½-inch slices

6 cups low-sodium chicken broth

12 ounces skinless, boneless chicken thighs

2 medium carrots, coarsely chopped

½ cup orzo

½ cup peas

1 tablespoon finely chopped fresh dill

Salt and black pepper, to taste

Lemon wedges, for serving

Directions

In a large pot, heat oil over medium heat. Add leek and celery. Cook and stir for 5 minutes until vegetables are softened.
Add broth and chicken. Bring mixture to boiling; reduce heat. Simmer; uncovered, for 15 to 20 minutes or until chicken is cooked through. Remove chicken to a plate. Let cool, then shred into bite-size pieces.
Meanwhile, return broth to boiling. Add carrots and orzo. Simmer for 8 to 10 minutes more. Stir in chicken, peas and dill. Heat mixture through. Season to taste. Squeeze lemon wedge over each serving.

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*Note: To clean leeks, trim them, then slit them lengthwise about a third of the way through. You can then open the leaves and wash away dirt under layers with cold running water.