Lemony Chicken and Orzo Soup

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-inch thick

1celery stalk, sliced crosswise 1/2-inch thick

12 ounces skinless, boneless chicken thighs

6 cups low-sodium chicken broth Kosher salt, freshly ground pepper

1½ cup orzo

1¼ cup chopped fresh dill

Lemon halves (for serving)

Preparation

Step 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.

Step 2

Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes.

Step 3

Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.

Nutrition Per Serving

4 servings

1 serving contains: Calories (kcal) 200 Fat (g) 7 Saturated Fat (g) 1.5 Cholesterol (mg) 80 Carbohydrates (g) 10 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 21 Sodium (mg) 1110