Chicken and Orzo Soup with Dill
The other week at the Farmer’s Market I picked up a bunch of dill (for $1 and I was able to stretch it out for weeks…Keep it stored in a plastic bag wrapped in a moist paper towel.) I love dill and adding to soup is one of my favorite uses. This soup is light and refreshing.
3 carrots, sliced
3 celery stalk, sliced
6 cups low-sodium chicken broth
1 parmesan rind (optional)
Kosher salt, freshly ground pepper
1/2 cup orzo (whole wheat)
1 cup fresh spinach, chopped
1/4 cup fresh dill, chopped
1 tablespoon fresh squeezed lemon juice (one lemon, if available)
Heat oil in a large heavy pot over medium heat. Add carrot and celery and cook until vegetables are soft, 5-8 minutes.
Add chicken and broth (and parmesan rind); season with salt and pepper. Cover, bring to a boil, reduce heat, and simmer until chicken is cooked through, 15-20 minutes.
Transfer chicken to a plate. Let cool, then shred or chop chicken into bite-size pieces.
Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes.
Add spinach for the last minute of cooking.
Remove pot from heat. Stir in chicken, dill, and lemon juice. Serve with lemon halves (if using.)