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.
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