Buttery chicken orzo soup with lemon and dill
1/4 cup butter
2 tablespoons olive oil
1 onion, diced
4-6 garlic cloves, minced
1 lemon, halved
2 pounds boneless skinless chicken thighs
1 1/2 pounds carrots, sliced
1 bunch of celery, sliced
10 cups chicken stock
1 tablespoon fine sea salt, plus more to taste
Freshly cracked black pepper
1 bay leaf
8 ounces orzo
Additional broth or water, as needed
2 ounces of dill, finely chopped
Melt the butter in a Dutch oven or large pot over medium heat. Add the oil followed by the onion and garlic; saute for 3-4 minutes. Add the lemon - pulp side down - and cook just until it starts to brown. Move all the bits to the perimeter of the pan and add the chicken; cook until browned on both sides. Add the carrots and celery then stir everything to combine; cover with a lid and cook for 4-5 minutes. Add the chicken stock, sea salt, black pepper, and bay leaf then reduce the heat to medium-low and cook - covered - for 45-60 minutes. Increase the heat to medium and stir in the orzo; cook for 15-20 minutes, adding additional broth or water (if needed).
Off the heat and stir in the dill. Season with more salt then then serve immediately.
Yield: 4-6 servings
Notes: If you’d prefer to use chicken breasts (or any other cut of chicken), have at it. A rotisserie chicken is great here as well! You don’t need to brown the chicken but I prefer the flavor of chicken that’s browned in fat. If you’re not planning on eating this in one go, I’d cook the orzo in broth and store it separate (unless you don’t mind soggy orzo).
