Recipe: Lemony Chicken and Orzo Soup


In an attempt to save some money, I have been trying to go through our cupboard and make meals out of what we already have (thanks for the tip, Lisa!). It's actually been a fun little challenge so far. I mean, sometimes it's doctored up ramen for dinner, but other times it's something refreshingly new like this Lemony Chicken and Orzo Soup. The only thing I needed to get were the leeks. After a rave review from Nick and my mom (who typically doesn't like lemony things), I've added it to my recipe book.



  • 1 tablespoon olive oil
  • 1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2-inch thick
  • 1 celery stalk, sliced crosswise 1/2-inch 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 ( I used dried which is all I had on hand)
  • 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. 

Recipe via Shutterbean (thanks Tracy!) via BonAppetit