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      Lemony Chicken and Orzo Soup

      Serves 6

      Ingredients:

      1 tablespoon extra virgin olive oil

      1 leek, rinsed and sliced

      1 stalk celery, diced

      1 pound skinless and boneless chicken thighs

      6 cups low odium chicken broth

      salt and freshly ground black pepper to taste

      1/2 cup orzo

      1/4 cup dill, chopped

      2 tablespoons lemon segments

      Method of Preparation:

      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, dill, and lemon slices.

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