Tuesday, May 28, 2013
Chicken Orzo Soup with Dill and Lemon
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
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.