With the really long winter we have in MN there has been a lot of soup on our dinner table. It’s been cold and snowy and soup is such a comfort food. I try to change it up, chili, stews, and this Chicken Orzo Soup.
Nothing beats that homemade soup taste, a spin by using orzo but with big chunks of chicken and celery I could almost picture myself in my Grandma’s dining room. Coming in after playing outside with cousins to a big bowl of soup. While I may not play outside as much anymore I do still love sitting down to that big bowl.
Chicken and Orzo Soup
Prep Time: 15 Minutes
Cook Time: 45 minutes
Keywords: soup/stew
6058598Ingredients (Serves 4)
- 1 tbsp olive oil
- 1 leek, white and light green parts only, sliced
- 2 stalks celery, sliced
- 2 carrots, peeled and chopped
- 1 lb chicken thighs
- 6 cups chicken broth
- 1/2 cup orzo
- 1 tbsp dill
- Dashes hot sauce
- Salt/Pepper
- Juice of 1 lemon
Instructions
In a dutch oven heat the olive oil. Add the leeks and celery and cook until softened, about 8 minutes.
Add chicken thighs, broth, salt/pepper and bring to a boil. Cover, reduce heat and simmer for 15-20 minutes.
Remove chicken thighs and shred into bite sized pieces. Leave on plate.
Add in orzo and cook for 8-10 minutes.
Add chicken back in, stir in dill, hot sauce (if desired) and the juice of 1 lemon. Serve immediately.
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