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Lemon & Dill Chicken Soup with Orzo
Tired of old-fashioned chicken soup? Well here’s a nice twist on a classic comfort food. It’s quick, easy, and fresh tasting with dill and lemon.
Prep Time: 00:15
Cook Time: 00:30
1 tablespoon olive oil
1 medium leek, white and pale-green parts only, halved and sliced
2 stalks celery, diced
1 cup carrots, diced
1 pound chicken breasts
8 cups low-sodium chicken broth
3/4 cup orzo pasta
1/4 cup chopped fresh dill
2 large lemons, juiced
1/2 tablespoon salt
1/2 tablespoon black pepper
1Heat oil in a large pot over medium heat. Add leeks, celery, and carrots, and cook - while stirring often - until vegetables are cooked (about 6 minutes).
2Add chicken, broth, salt and pepper to pot and bring to boil. Then cover and reduce heat to a simmer until the chicken is fully cooked, about 15 minutes.
3Remove the chicken from the pot and let cool until you can handle it and shred it into bite-size pieces.
4While chicken cools, return the pot of broth and vegetables to a boil. Then add the orzo and cook until al dente (according to the instructions your pasta came with).
5Remove the pot from the heat and stir in the chicken, dill, and lemon juice, and it’s ready to serve.
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