Spring is here and today's recipe is exactly what I have been craving. It's light and easy; just perfect for a week night meal.You begin by preparing a very simple soup base. Add the chicken thighs and lightly simmer about 15-20 minutes. The thighs will stay nice and moist and will be easy to shred. The chicken, lemon and dill are the key players here and really play off each other well. Serve with a nice green salad and some warmed crusty bread. Another great recipe adapted from "bon appetit "April 2013 monthly magazine".
Ingredients:
1 Tablespoon olive oil
1 medium leek, white and pale-green parts only (about 1/2 inch thick)
2 celery stalks (sliced crosswise about 1/3 inch thick
12 ounces, skinless, boneless chicken thighs
6 cups homemade or canned low salt chicken broth
1/2 cup orzo
1/3 teaspoon dill (recipe calls for 1/4 cup fresh) was not available
2 lemons halved
To prepare:
Heat oil in a large heavy soup 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 sized pieces.
Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes. Remove pot from heat. Just before your ready to eat stir in chicken and dill. Serve with lemon halves for squeezing over. Enjoy!
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