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Dill Chicken Soup

The kids love this creamy dill chicken orzo soup in springtime - or anytime!
Course Soup
Cuisine Soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 1 T olive oil or bacon grease
  • 4-6 chicken breasts or thighs boneless, skinless
  • 1 leek sliced
  • 1-2 stalks celery chopped
  • 1-2 carrots chopped
  • 6 c chicken stock
  • 1 c orzo cooked to al dente
  • 1/4 c fresh dill or 1 T dry dill
  • 1-2 T lemon juice

Instructions

  1. Season and roast chicken breasts in oven at 350* until cooked through, about 30-40 minutes. Or use leftover rotisserie chicken.
  2. Cook leek, celery, and carrot, in oil or grease, stirring often, until soft, 5-8 minutes.
  3. Set water and salt to boil. Cook orzo according to instructions. Drain. Drizzle with oil so it doesn't stick together.
  4. Add broth to vegetables and bring to boil.
  5. Shred chicken with stand mixer or forks.
  6. Blend vegetables and broth with stick blender.
  7. Add chicken, orzo, and dill to soup and warm.
  8. Season with lemon, salt, and pepper.