Ingredients
1 tablespoon olive oil
1 medium carrot, diced
2-3 celery stalks, diced
1 medium leek, white and light green parts only, finely chopped
2 large garlic cloves, minced
6 cups (1.5 litres) chicken stock
2 chicken breasts (about ¾ lb / 350 g)
1 cup (225 g) orzo
Juice of 1 small lemon
1 cup (30 g) fresh dill, finely chopped
Salt and freshly ground black pepper to taste
Instructions
Heat the olive oil in a stock pot or Dutch oven and cook the carrot and celery for 4-5 minutes over medium heat.
Add the leek and cook for 2-3 minutes, then add the garlic and continue to cook for another minute.
Next, add the chicken stock and chicken breasts. Bring to a boil, then lower the heat to medium-low and simmer for 15 minutes with a lid placed ajar on the pot.
Take out the cooked chicken and set it aside on a plate. Add the orzo to the pot and cook for 10 minutes, stirring occasionally so the orzo doesn’t stick to the bottom of the pot.
Meanwhile, shred the chicken using two forks. When the orzo is cooked, add the shredded chicken back to the pot together with the lemon juice and fresh dill.
Season to taste and serve immediately with your favorite crusty bread if you like.
