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Ingredients
1Tablespoon olive oil
1 Medium leek, white & pale-green parts only, halved lengthwise, sliced crosswise 1/2" thick
1 Celery stalk, sliced crosswise 1/2" thick
12 Ounces chicken thighs, boneless, skinless
6 Cups chicken broth
Kosher salt, to taste
Freshly ground pepper, to taste
1/2 Cup orzo pasta
1/4 Cup fresh dill, chopped
Lemon halves, for serving
Instructions
Heat oil in a large heavy pot over medium heat; add leek and celery and cook, stirring often, until vegetables are soft, 5 to 8 minutes. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15 to 20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces.
Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8 to 10 minutes.
Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.