Chicken and orzo soup with lemon and dill

(Recipe from Easy Food magazine)

Serves 4

Ingredients:

• 1 tbsp olive oil
• 1 leek, trimmed, washed and chopped 
• 2 carrots 
• 1 celery stalk, chopped
• 2 garlic cloves, crushed
• 1.4l chicken stock
• 350 gr chicken thighs
• 100 gr orzo
• 150 gr spinach leaves, roughly chopped 
• Handful of fresh dill, chopped 
• Juice of 1/2 lemon
• Salt and pepper

Step One

 Heat the oil in a large heavy pot over a medium heat. Add the leek, carrots and celery and cook for 6-8 min until softened.  Add the garlic and cook for one minute longer.

Step Two

 Add the stock and chicken thighs and season with salt and pepper. Bring to a boil then turn the heat to low and cover with a lid. Simmer gently  for 20-25 min until the chicken is completely cooked  through. 

Step Three 

 Transfer the chicken to a plate and allow to cool. Remove the skin and bones, then shred the chicken into bite sized pieces. 

Step Four

 Meanwhile,  bring the broth back to a boil over a high heat. Add the orzo and cook for 8-10 min until just al dente.

Step Five

 Turn the heat to low and return the chicken to the pot. Add the spinach and dill and simmer for 3-4 min until the spinach has wilted and the chicken is hot throughout. 

Step Six

 Squeeze  in the lemon juice, season to taste and serve immediately. 

Poftă Bună!!!