Okay, peeps. I just found a new favourite recipe and it is fantastic. This is what you make when you get home from work late and need to throw something together. Or, like me, you get home from visiting the grandmas and just want to have some easy comfort food. I just use leftover chicken that’s already been cooked – it cuts down on the cook time a lot. The recipe is from Epicurious – it’s chicken soup grown up, with the subtle flavours of leek and dill.
Lemony Chicken and Orzo Soup
1 tablespoon olive oil
1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2″ thick
12 ounces skinless, boneless chicken thighs
6 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
1/2 cup orzo
1/4 cup chopped fresh dill
Lemon halves (for serving)
Heat oil in a large heavy pot over medium heat. Add leek and cook, stirring often, until leeks are soft, 5-8 minutes. Add chicken and broth; season with salt and 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 orzo and cook until al dente, 8-10 minutes.
Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.
Word of the day:
Jingo: a person who professes his or her patriotism loudly and excessively, favoring vigilant preparednessfor war and an aggressive foreign policy; bellicose chauvinist.