Stuck for something quick, easy and tasty food midweek? You can’t go wrong with this lemony chicken orzo soup. No simmering of chicken carcasses for hours!
Print
Ingredients
1 tbsp olive oil
1 medium leek, white & pale-green parts only, halved lengthwise, sliced crosswise 1/2 inch thick
1 celery stalk, sliced crosswise 1/2 inch thick
12oz skinless, boneless chicken thighs (or left over cooked chicken)
1200ml of chicken or veg stock.
Approx. 70g of orzo (or broken up spaghetti)
Directions
- Just sautee for a few minutes in glug of oil one chopped stick of celery and one leek, chopped into half moons. Then add 1200ml of chicken stock (stock cubes will do) along with 4 boned skinless chicken thighs. Simmer until chicken is cooked through.
- Remove chicken to cool a little then shred. Once chicken is removed bring pan contents back up to a simmer and add approx 70g of orzo pasta. If you haven’t got any orzo just snap up some spaghetti into small pieces but use orzo if you can.
- Shred the chicken
- When the orzo is cooked, pop the chicken back in to heat through and add a bunch of chopped dill. Stir through, give a squeeze of fresh lemon juice and serve with some lovely crusty bead and butter. Sorted.
Source: bonappetit.com