Welp, we’ve got rain, rain and more rain in the forecast. As I was out walking my dog in it this morning, all I was thinking about was coming home and making (okay, full disclosure: eating), this soup! Lemony Chicken and Orzo. 🍋 Maybe you have chicken thighs in your freezer, but if not, breasts will do. No dill? Try rosemary! I realize having leeks may be a stretch, but you can always use onions. Just promise me when this is over, you’ll re-make it with the original ingredients. Now, where is my cozy blanket and the remote? (Note: I doubled the recipe. If we get sick of it before it’s gone, I will freeze.) 👩🏻🍳. Thank you bonappetitmag ! https://www.bonappetit.com/recipe/lemony-chicken-and-orzo-soup INGREDIENTS
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). RECIPE PREPARATION
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.