About the Recipe
A delicious Greek inspired soup made with Fresh House of Meats Chicken Thighs, Orzo, Lemon Juice, and a fresh garden dill.
Ingredients
1 tbsp Olive Oil
1 Medium Leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2" thick
1 Celery Stalk, sliced crosswise 1/2" thick
6 cups Chicken Broth, low-sodium
½ cup Orzo
¼ cup Chopped Fresh Dill
Kosher Salt and Fresh Ground Pepper, season to taste.
2 Fresh Whole Lemons, cut in halves (For Kick!)
Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store!
Preparation
Step 1:
Heat oil in a large heavy pot over medium heat. Add cut leek and celery. Cook, stirring often, until vegetables are soft, 5 to 8 minutes.
Step 2:
Add House of Meats Chicken Thighs and Chicken Broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until Chicken Thighs are cooked through 15 to 20 minutes.
Step 3:
Transfer Chicken Thighs to a plate. Let cool, then shred chicken into bite-size pieces.
Step 4:
Meanwhile, return the broth to a boil. Add orzo and cook until al dente, 8 to 10 minutes.
Step 5:
Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.