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Lemony Chicken and Orzo Soup

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  • Ready in: prep: 15 min total: 45 min
  • Serves: 4
  • Complexity: easy

Lemony Chicken and Orzo Soup

This cold weather cure-all is equally delicious in the warmer months.

  • 1 tablespoon olive oil
  • 1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2-inch thick
  • 1 celery stalk, sliced crosswise 1/2-inch 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

    • 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.
    • Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes.
    • Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.
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