This is an easy to make flavorful staple in my home.
Ingredients
- 2 medium leeks
- 3-4 celery stalks
- 1.5lbs chicken thighs (skinless & deboned)
- 2 boxes of chicken stock
- 1/2 bag of Orzo
- S&P
- Lemon
- Dill
- Olive oil
Directions
- Clean and chop the leek and celery.
- Heat oil in a large soup pot on medium. Cook the leek and celery until bright green.
- Add the chicken thighs. I like to move the leek and celery out of the way and set the chicken directly down on the bottom of the pot.
- Pour in the chicken stock. Raise temperature to medium high. Cook for 10-15min until the chicken is done.
- Remove the chicken and shred it with two forks.
- Meanwhile pour the Orzo into the soup. Stir occasionally.
- Return the chicken to the soup. Season with S&P to taste.
- Served with a generous squeeze of lemon and dill.
That looks delicious, and I will bet that it is healthy as far as carbs even with the orzo! Could you substitute cilantro for the dill? (Muhahaha.)
You can even sub whole wheat orzo for regular if you want to limit the simple carbs even more.
Honestly, I think you could if you really wanted to but you should use lime instead of lemon.
Naaa it looks perfect as is, I was only pulling Butcher’s chain.
Lemony chicken orzo soup sounds like it would hit the spot today.