Wednesday, April 17, 2013

Lemon Chicken soup

Ah....lunches.  I haven't talked about my struggle in getting those together in a bit.  I do struggle...and even a bit more with needing to make one more lunch this school year at the same time I don't have as many leftovers.  It's a pretty good trade-off....we get our exchange daughter instead of the extra food!

However, that has meant a few more sandwiches for lunch since that works well.  However, Eleanor isn't a huge sandwich fan, so I made soup the other morning.  This recipe was quick and made the perfect amount for two days'worth of lunches for the girls and one lunch for me.  In fact, it was so good that I'm going to do the same thing this next week since I still have some of the fresh dill left.

Lemon Chicken Orzo Soup

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 celery stalk, sliced crosswise 1/2-inch thick
  • handful baby carrots
  • 2 skinless, boneless chicken breasts
  • 6 cups low-sodium chicken broth
  •  freshly ground pepper
  • 1/2 cup tiny pasta
  • 1/4 cup chopped fresh dill
  • Lemon halves (for serving)


  • Heat oil in a large heavy pot over medium heat. Add onion and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and broth; season with  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 pasta and cook until al dente, 8-10 minutes.
  • Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.

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