Lemony Chicken Orzo Soup
May 2, 2013 § 1 Comment
Have you ever made something and been totally shocked by how awesome it is? That was my exact reaction to this soup. Not that I didn’t think it would be good, but man does this pack a delicious punch. Its fresh, delicious ingredients that make a wonderful light soup perfect for mild weather. In fact, I made this twice in two weeks I thought it was so wonderful.
I used a few short cuts with this soup that made it really quick to make. First, I used chicken from a roasted chicken at the store. I had bought it earlier in the week for an easy dinner and used the leftovers. If you don’t have pre-cooked chicken, look at Shutterbean’s page.
Second I used herb scissors to cut the dill. Herb scissors you ask? They’re awesome. They have five blades that help chop things into tiny pieces. I got mine at crate and barrel (link here). My last piece of advice if don’t skimp on the lemon. It really makes the soup fantastic. Oh, and don’t add extra orzo just because you had it. It’s too much. Finally, this could totally be gluten free if you used gluten free orzo. Boom. Winner.
- olive oil
- 2-3 leeks, white and pale-green parts only
- 2-3 celery stalks and leaves
- 2 cups pre cooked chicken
- 6 cups vegetable or chicken broth
- salt & pepper
- 1/2 cup orzo
- 1/4 fresh dill, or chives
- lemons (for serving)