Lemon Chicken Orzo Soup

1. In a large stock pot, heat 1 tablespoon of olive oil and add chopped leek and celery. Cook until soft but not browned, (~ 5 minutes), stirring often.
2. Add the chicken stock (or water is an option) and bring to a boil.
3. Add the orzo and preserved lemon, cook to al dente (~8 minutes)
4. Take off the heat and add the chicken and dill.

It really is that easy! Serve this with a cheese platter or a salad and some crusty french bread. You won’t want to stop at one bowl.