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.

Spring Soup with Chicken, Orzo and Lemon
adapted from Shutterbean
Ingredients:
  • 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)
To Make:
1) Start by prepping your ingredients. Slice leeks and celery crosswise, thinly. Chop the dill (or chives). And shred the chicken into bite-sized pieces.
2) In large soup pot, pour some olive oil and heat over medium heat. Saute leeks and celery until soft, about 5 minutes. Pour in broth and bring to a boil, then add in orzo and cook according to directions to al dente. About 3 minutes before that is done add in chicken. When orzo is done, stir in the dill (or chives).
 3) Spoon into bowls and squeeze lemons into soup. Serve with lemon wedges. Enjoy!
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