Lemony Chicken and Orzo Soup

Yield 4 Servings

Calories per serving 200

 

This is a delicious and very simple soup to make.  

Ingredients:

Making the Chicken Stock:

2 six ounce skinless, boneless chicken breast 

8 cups of cold water

1 small onion, roughly chopped

3 carrots, peeled and chopped

3 celery stalks , plus the leaves- roughly chopped

About 10 whole black pepper corns 

2 bay leaves.

Do not add Salt The soup will be seasoned later. This is a basically fat and salt free stock.

In a large pot, add all of the above ingredients, and over medium high heat bring it to a rolling boil.  Lower heat and let simmer for about 45 minutes to 1 hour.

Remove the chicken from the stock, and let cool and than shred the chicken into bit size pieces.

 Strain the stock and vegetables over a fine sieve, pressing down on the vegetables to extract all of their favors. Set the Stock aside.

 

Making the Soup:

1 tablespoon of olive oil

1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2 " thick

2 celery stalks, sliced crosswise 1/2" thick

2 cups of frozen peas

6 to 7 cups of your homemade chicken stock.

Kosher salt and freshly ground pepper

1/2 cup orzo

Juice of one fresh lemon

1/4 cup chopped fresh dill (you can use dry dill- about 1 1/2 teaspoon)

Heat 1 tablespoon of olive oil in a large pot, add the leeks and celery and cook, stirring often until the vegetables are soft- 5 to 8

 minutes.

  Add the chicken stock, and season with salt and pepper.

Add the shredded chicken and orzo, and bring to a boil, lower heat to a simmer and cook for about 15 minutes.  Add the frozen peas and cook for about 3 minutes more.

Remove from the heat, and stir in the dill and the juice of one fresh lemon. Serve with extra lemon wedges if desired.  

Enjoy Chef Ed