Soups on this January. With my freezer stocked with chicken stock, I’ve been cooking up a variety of hot soups for school nights and lazy lunches. With my heart set on a healthier and easier Greek avgolemono soup, I arrived at this recipe for Lemon Chicken Soup with Orzo. It was certainly easier than managing all those eggs and was simple to make on a Monday night. I found it was even better the next night when I remembered to add the dill!
If you are feeling a hint of a cold, this is the trick! Stay warm, friends. And hold tight to that chicken stock.
Lemon Chicken Orzo Soup, Bon Appetit
- 1 tablespoon 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 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)
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.