LEMONY CHICKEN AND ORZO SOUP
This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- 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.
- add your own note
- Per serving: 200 calories, 7 g fat, 1 g fiber
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