"This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill...."
INGREDIENTS
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1 tablespoon olive oil
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1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2" thick
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1 celery stalk, sliced crosswise 1/2" thick
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12 ounces skinless, boneless chicken thighs
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6 cups low-sodium chicken broth
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Kosher salt, freshly ground pepper
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1/2 cup orzo
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1/4 cup chopped fresh dill
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Lemon halves (for serving)
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