Fast & Fabulous: Lemony Chicken & Orzo Soup!

If you’re looking for a quick weeknight meal that will delight your family’s taste buds look no further! This Lemony Chicken & Orzo Soup fits the bill beautifully.

The fresh dill and lemon make this dish perfect for Spring and also give it a delicious Greek spin. The recipe calls for skinless, boneless chicken thighs instead of breasts which add the perfect amount of body to the soup and make it really satisfying.

Orzo is Italian for “barley” yet don’t be fooled by it’s grain-like appearance. Orzo is actually pasta that’s cut in the shape of a grain of rice and can be found on the pasta aisle of your grocery store. It is quite versatile and makes a delicious side dish and also adds delicious texture to soups and salads.

A great wine pairing for this soup is a Sauvignon Blanc which picks up on the acidity of the soup and adds even more delicious flavor. One of my favorites if “the girls in the vineyard” Sauvignon Blanc ($15) which is crisp and minerally with lots of juicy flavor. I hope you enjoy this dish as much as we did and next time I make it I will definitely be doubling the recipe!




Lemony Chicken & Orzo Soup
(adapted from Bon Appetit magazine, April 2013)

1 Tbsp. olive oil
1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2″ thick
2 celery stalks, sliced crosswise, 1/2″ thick
1 lb. skinless, boneless chicken thighs
6 cups chicken broth
1/2 cup orzo
1/4 cup chopped fresh dill
Kosher salt and freshly group black pepper
Lemon wedges for serving

Heat oil in a large heavy soup pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, approximately 5 minutes. Add chicken and broth and bring to a boil, cover, reduce heat and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate and let cool. Using two forks, shred the chicken into bite sized pieces.
Return the broth to a boil and add the orzo. Cook until al dente, approximately 8-10 minutes. Once orzo is done, return chicken to the pot and add the fresh dill and cook over low heat until chicken is warmed through, about 5 minutes. Adjust seasoning with salt and pepper to taste and serve with lemon wedges for squeezing over the soup. Calories: 200; Fat: 7 grams; Fiber: 1 gram. Serves: 4