Lemony Chicken and Orzo Soup

Serves 6


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.