A delicious Greek inspired soup made with Fresh House of Meats Chicken Thighs, Orzo, Lemon Juice, and a fresh garden dill.
A delicious Greek inspired soup made with Fresh House of Meats Chicken Thighs, Orzo, Lemon Juice, and a fresh garden dill.
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.
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.
Transfer Chicken Thighs 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 to 10 minutes.
Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.
Ingredients
Directions
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.
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.
Transfer Chicken Thighs 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 to 10 minutes.
Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.