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Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup
Recipe Date:
March 12, 2015
Cook Time:
Imperial (US)
  • 1 leek
  • 2 celery ribs
  • 5 cups chicken stock (or water)
  • 1/2 cup orzo
  • 1 preserved lemon rind
  • 1/4 cup dill
  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.