More Great Recipes: Soup

Lemony Chicken Orzo with Dill


User Avatar
Member since 2014

Serves 4 | Prep Time 15 | Cook Time 30

Ingredients

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


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.



Per serving: 200 calories, 7 g fat, 1 g fiber


Nutritional analysis provided by Bon Appétit


Pairs Well With


Notes

WINNER of the 2014 Book Club Soup Smackdown! Melissa's keen eye picked this recipe from Epicurious.

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

13 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11194 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter