Lemony Chicken and Orzo Soup
adapted from Bon Apetit Magazine
serves 4
1 tbsp. olive oil
1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2" thick
1 celery stalk, sliced crosswise 1/2" thick
12 oz. skinless, boneless chicken thighs
6 cups Poultry Stock from The Local Butcher Shop
1/2 cup orzo
1/4 cup chopped fresh dill
2 lemons, sliced in half, 1 half for each serving
Season chicken with salt and pepper and bring to room temperature. Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft. Add chicken and stock. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces.
Meanwhile, return broth to a boil. Add orzo add cook until al dente, 8-10 minutes.
Remove pot from heat. Stir in chicken and dill. Season with salt and pepper. Serve with lemon halves for squeezing over (it needs this brightness).
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