Lemony Chicken and Orzo Soup

ingredients

• 1 tablespoon olive oil
• 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
• 1/2 cup orzo
• 1/4 cup chopped fresh dill
• Lemon halves (for serving)

preparation

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.

Per serving: 200 calories, 7 g fat, 1 g fiber

Nutritional analysis provided by Bon Appétit