Ever in the mood for a change of scenery? What about a change of recipe flavors?
Recently, the hubby and I have been in a bit of a soup lull – most of our soups (while very tasty + delicious), were starting to all taste very similar with the same thick consistency and had the same type of flavor.
We needed to switch it up and it worked out quite well, if I do say so myself. 🙂
We got this recipe from Bon Appétit and fell in love (I only made a few alternations to this otherwise fab recipe!)
I often find myself in a pickle when it comes to soup because boy, oh boy, do I love my soups. But it feels like they should be reserved for the cold winter nights, am I right?
This Lemon Orzo Chicken Soup was different. It tasted like a spring/summer-time soup, and it didn’t leave us feeling sluggish. The flavor was so refreshing!
The only thing I would have done differently would have been to make more! We love leftovers for our lunch the next day, and this soup did not make it until then. We finished it right up!
1 tbsp olive oil
1 medium leek ( white and pale-green parts only, halved lengthwise, sliced crosswise 1/2-inch thick)
1 1/2 celery stalk, diced small
2 large chicken breasts
6 cups organic chicken broth
1/2 cup orzo (we used DeLallo Gluten Free Orzo)
1/4 cup chopped fresh dill
lemon halves, to squeeze into your bowl
salt and pepper, to taste
1. In a large pot, let the olive oil heat up, and then add the leek and onion until soft, about five minutes.
2. Now add the chicken broth and the chicken breasts. Throw some salt and pepper in there too! Start out with a little because you can always add more. Bring this to a boil, cover and let simmer for about 15 minutes.
3. Now the chicken should be full cooked through, so take it out on a cutting board and shred it, and set aside.
4. Return soup back to a boil and add the orzo, let it cook for 8-10 minutes. Now, stir in the shredded chicken and fresh chopped dill.
5. Serve your soup into the bowls, and add a fresh lemon for squeezing (and to leave in for the pretty factor)!