Chicken, Orzo, and Dill Soup

1 tablespoon Olive Oil

1 medium leek – cut into half-moons and 1/2 inch thick, cleaned

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

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)

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