Lemony Chicken and Orzo Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
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:
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.
4. Per serving: 200 calories, 7 g fat, 1 g fiber Nutritional analysis provided by Bon Appétit
|
|