Bon Appétit | April 2013
photo by Brian W. Ferry
yield
Makes 4 servings
active time
15 minutes
total time
45 minutes
This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.
Ingredients
Preparation
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.
Per serving: 200 calories, 7 g fat, 1 g fiber
Nutritional analysis provided by Bon Appétit
my notes
via Epicurious.com: New Recipes http://ift.tt/1iNVkDi
Put the internet to work for you.
| |
| Recommended for you |
No comments:
Post a Comment