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

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

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.

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

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

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.

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

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

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.

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Lemony Chicken and Orzo Soup

ForfatterBagestålet
VanskelighedAvanceret

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

TweetGem
Mængde4 Portioner
Tilberedningstid15 minutterArbejdstid45 minutterTid i alt1 time
 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.

Kategori

Ingredienser

 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)

Fremgangsmåde

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

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