1 large leek, white and pale-green parts only, halved lengthwise then thinly sliced
1 celery stalk, thinly sliced
1 medium carrot, peeled and thinly sliced
2 green onions, white and pale-green parts only, thinly sliced
1 garlic clove minced
8 cups low-sodium chicken broth
3 cups shredded chicken breasts
salt & freshly ground pepper
¾ cup orzo
¼ cup chopped fresh dill
1 lemon, cut into 8 wedges
Instructions
Heat olive oil in a large pot over medium heat. Add leeks, celery, carrots, and green onions and season with salt and pepper. Stir often and cook for 5-7 minutes until vegetables are soft. Stir in garlic and cook for another minute. Add chicken broth and bring to boil. Add orzo to broth and cook until al dente, 8-10 minutes. Remove pot from heat, add chicken. Spoon soup into individual bowls, squeeze a wedge of lemon into the bowl and top with chopped dill and freshly ground black pepper.
Recipe by White River Kitchen at https://whiteriverkitchen.com/chicken-leek-orzo-soup-lemon/