Lemony Chicken and Orzo Soup

AuthorJustin S.
RatingDifficultyAdvanced

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

ShareTweetSaveShare

Yields4 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

 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)

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.

2

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

3

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

CategoryCuisineCooking Method

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

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.

2

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

3

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

Lemony Chicken and Orzo Soup

Leave a Reply

Your email address will not be published. Required fields are marked *