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We have had a week of gray days with intermittent sleet, snow,
and freezing rain. Nothing much has come of any of it, so I really don’t mind,
but the continuing grayness is starting to get me down. Because this old body
tends to react adversely to changes in weather, I make sure I have plenty of
chicken soup on hand, consuming it regularly, to ward off any ills that may be
planning attack. After a while, however, even my favorite chicken soup becomes
a bit dull, so I decided to try a new one.
Using both lemon juice and dill in chicken soup was new to me,
but I absolutely loved both! The dill provided a wonderful spring-like taste;
the lemon juice a brightness that made this a joy to consume. Orzo in place of
the usual noodle was welcome as well, and I ate this soup three days running.
Give it a try, and be sure to use plenty of fresh dill, and
squeeze the juice of an entire lemon into your bowl before eating. You won’t
regret either. I was so impressed with this soup that I have decided to grow dill
in my deck garden this year. I want to make certain I have plenty so that I can
make this again and again.
Lemony Chicken and Orzo Soup
Slightly adapted from Bon Appetite
1 T. olive oil
1 lg. Melissa’s
leek, white and pale-green parts
only, halved lengthwise, sliced crosswise ½” thick
1 celery stalk, sliced crosswise ½” thick
12 oz. skinless, boneless chicken thighs
6 c. chicken broth
Kosher salt, freshly ground pepper
½ c. orzo
¼ c. chopped fresh dill
Lemon halves (for serving)
Heat oil in a large heavy pot over medium heat. Add leek and
celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add
chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce
heat, and simmer until chicken is cooked through, 15-20 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, 8-10 minutes. Remove pot from heat. Stir in chicken and dill. Serve with lemon
halves for squeezing over.
I made this yesterday!!!!!!! On another gray day for us as well...
ReplyDeleteBut I did use noodles(paparadel) just because I’m a noodle addict. Didn’t the doll and lemon just make it pop??!!!!!
It did! I was amazed, I am now sold on lemon and dill in chicken soup!
ReplyDeleteThis makes my mouth water just looking at it (at 7am). I love orzo, and we are out of it , so that goes on the list along with lemon. I have fresh dill in my garden right now - yay! So I rarely buy chicken thighs, but I'm guessing this provides more flavor, right?
ReplyDeleteLinda, I’m sure it would be just as good with chicken breast. Use what you have on hand, or prefer to eat. Lucky you for having dill in your garden!
ReplyDeletewow this sounds and looks delicious.
ReplyDeletei get what you mean about the gray days...way too many or ...the wind...so much sometimes.
I made a chicken and orzo soup this winter and loved it more than chicken and noddle. Your additions of lemon and dill sound heavenly. Last night I made a beef and barley soup. Don't we love soups in the winter?
ReplyDelete