Lemony Chicken Soup

This is absolutely one of the best chicken soups you will ever taste. Be forewarned, with it’s bright flavors and light broth you’ll have a hard time stopping at just 2 bowls!

Amazingly simple. Enjoy!

Lemony Chicken Soup

  • 1 tablespoon olive oil
  • 1 medium leek (white and pale green parts only) halved lengthwise and sliced 1/2″ thick
  • 1 celery stalk, sliced crosswise and 1/2″ thick
  • 12 oz. boneless skinless chicken (breasts and/or thighs)
  • 6 cups chicken broth
  • 1/2 cup orzo
  • 1/4 cup chopped fresh dill
  • kosher salt
  • fresh ground pepper
  • lemon halves (for serving)

Heat the oil in a large heavy pot over medium heat. Add leeks and celery and cook, stirring often until the vegetables are soft, about 5-8 minutes. Add the chicken and broth, season with salt and pepper then bring to a boil. Reduce heat and cover.  Simmer until chicken is cooked through, about 15-20 minutes.
Transfer chicken to a plate. Let cool, then shred chicken into bite-sized pieces. Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes. Remove pot from heat and stir in the chicken and dill. Serve with lemon halves for squeezing over.

Lemony Chicken Soup


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