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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.
