This takes about 20 minutes total to prepare. I actually made it twice in one week when I first found it, and everyone in my family enjoyed it. Serve with crusty bread to complete your meal. This is great to have on hand if anyone in your family is sick or to take to a friend who is under the weather. You can always leave the dill out if you need something a little milder for that.
Adapted from original recipe from Bon Appetit.
Ingredients:
1 T olive oil
1 Leek (use only white and light green parts) chopped into 1/2 inch pieces
2 celery stalks chopped into 1/2 inch pieces
6 cups of chicken stock (recipe for overnight chicken stock HERE)
1/2 cup orzo
1 rotisserie chicken
1/4 cup chopped fresh dill or 1 T dried tarragon
Juice of 2 large lemons
1 tsp salt
1/2 tsp pepper
Method:
Heat olive oil in medium stockpot. Add leeks and celery and sautee until softened...about 5 minutes. Add the chicken stock and bring to a boil. Add the orzo and cook for 9 minutes or however long the packaging says to cook until al dente. Meanwhile, take the chicken off the bone and dice into bite sized pieces. Once the orzo is cooked, take the soup off of the heat and add the chicken, dill, lemon juice, salt and pepper. Enjoy!
Happy Cooking!
