Chicken, Orzo, and Dill Soup
1 tablespoon Olive Oil
1 medium leek – cut into half-moons and 1/2 inch thick, cleaned
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| Fresh Dill from Backyard Produce |
3 celery stalks, 1/2 inch thick slices
1 onion, chopped
2 cups chicken, cooked
6 cups low-sodium chicken broth
(to create your own stock, see this link:
Cook Whole Chicken for Stock)
(to create your own stock, see this link:
Cook Whole Chicken for Stock)
1 cup orzo (whole wheat)
1/4 cup chopped fresh dill
(Cleaning your leek: cut your leeks into half-moons, separate, and place in deep bowl of water. Allow sand to shake out from leeks and settle to the bottom..)
Heat oil in a large pan over medium heat. Add leek, celery, and onion and cook until vegetables are tender (about 5-8 minutes.)
Add stock: season with salt and pepper and bring to a boil. Cover, reduce heat, and simmer until vegetables are mostly cooked (about 5 minutes.)
Meanwhile, return broth to a boil. Add whole wheat orzo (found at Whole Foods) and cook until al dente, about 8-10 minutes.
Added chopped chicken and warm through.
Remove pot from heat. Stir in dill. Serve.
Calories: 200. Fat: 7G. Servings: 6.
(Recipe based on Bon Appetit – April 2013)
Roast 'n Relish 