By Jenya PHASE 3 RECIPES (P3), PHASE 4 RECIPES (P4) Phase 1 Lunch & Dinner Recipes, Phase 1 Soups Recipes, Phase 4 Lunch & Dinner Recipes, Phase 4 Soup Recipes Simmer
September 2, 2014
This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.
1Heat 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.
2Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes.
3Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.
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
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