Ingredients:
· 1 tablespoon olive oil
· 1 medium leek (white and pale-green parts only) – halved lengthwise, sliced crosswise ½ inch thick
· 1 celery stalk – sliced crosswise ½ inch thick
· 12 ounces skinless, boneless chicken thighs
· 6 cups low-sodium chicken broth
· Kosher salt
· Fresh ground pepper
· ½ cup orzo
· ¼ cup fresh dill – chopped
· For serving: lemon halves
Preparation:
· Step 1:
Heat oil in a large, heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft (about 5-8 minutes).
· Step 2:
Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through (about 15-20 minutes). Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces.
· Step 3:
Meanwhile, return broth to a boil. Add orzo and cook until al dente (about 8-10 minutes).
· Step 4:
Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.