Tuesday, May 28, 2013

Chicken Orzo Soup with Dill and Lemon

Few things are as comforting as a bowl of chicken soup.  Especially since we seem in the midst of the chilly spring that won't quite come full bloom.  But unlike many a hearty winter or fall dish, this Greek inspired soup is steeped with the bright and hopeful taste of summer.  Lemon and dill keep the soup as light and refreshing as it is filling.

Adapted from Bon Appetit

serves 4

The Ingredients:
1 Tsp Olive oil
1 clove garlic, minced
1 medium leek
1 celery stalk
12 oz skinless boneless chicken thighs
6 cup chicken or vegetable stock
1/2 cup orzo
1/4 cup fresh dill
1 lemon, quartered
 salt and pepper to taste

The Process:
Rinse the leek well to remove grit and cut in half lengthwise and then sliced crosswise, 1/2 inch thick.  Cut the celery crosswise into 1/2 inch slices.

In a large, heavy bottomed saucepan, heat the oil over medium heat.  Add the garlic, leek and celery.  Saute until the vegetables are fragrant and tender, about 5 minutes.  Add the broth and chicken thighs and season with salt and pepper to taste.  Bring the broth to a boil, reduce heat and simmer, covered, until the chicken is cooked through, about 15  minutes.  Transfer the chicken to a plate and allow to rest until cool enough to handle.

Return the broth to a boil and add the orzo.  Cook until al dente, about 8 minutes.

Shred the reserved chicken into bite sized pieces and return to the pot.  Allow to heat through.  Remove pot from heat and stir in the dill.

Serve with lemon for a squeeze to finish.

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