Ingredients:
- Olive oil
- 500g boneless chicken thighs
- 1 leek – halved lengthwise, sliced crosswise, 1/2 inch thick
- 1 celery stalk – sliced crosswise, 1/2 inch thick
- 1/2 cup orzo or rissoni
- 6 cups chicken broth or stock
- Lemons – to your taste (normally 1-2 depending on how much juice comes out)
- Dill – to your taste
Method:
- Heat some oil in a large pot. Add the leek and celery and cook, stirring often, until soft.
- Add chicken and broth and season with salt and pepper.
- Bring to the boil, cover, reduce heat and simmer until chicken is cooked through, roughly 15-20 minutes.
- Take chicken out and shred it on a separate plate.
- Bring the broth back to a boil and add the orzo to the broth. Cook until al dente (8-10 mins).
- Remove from heat, add in chicken and dill. Serve with fresh dill and a squeeze of lemon on top.
Link: http://www.bonappetit.com/recipe/lemony-chicken-and-orzo-soup