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. 
1 tablespoon olive oil

3 carrots, sliced


3 celery stalk, sliced
12 ounces skinless, boneless chicken
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.)

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