Spring Chicken Soup with Orzo

¼ C olive oil

1 ½ large leeks, rinsed and thinly sliced

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6 celery stalks, diced

6 carrots, diced

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1 ½ t salt

1 t black pepper

5 bay leaves

2 T dried oregano

½ c fresh squeezed lemon juice

8 C chicken stock

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3 C shredded chicken

1/3 C parsley, finely chopped

2 C orzo, cooked separately

Lemon slices, very thinly cut

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In a soup pot, heat ¼ C olive oil until it shimmers. Add leeks, celery, carrots, salt and black pepper. Sauté until leeks soften. Not looking for or caramelization of veggies – just a melding of flavors and softening of texture. Add bay leaves, oregano, lemon juice and chicken stock. Bring to a boil. Reduce heat and simmer for 30 minutes.

Just before serving, add shredded chicken and parsley. Adjust seasoning with salt and pepper. Serve over orzo and garnish with a slice of lemon and some saltines.

For orzo: Bring 4 quarts of water to a boil. Add 2 t salt and 2 C orzo pasta. Cook over a roiling boil. Stir frequently as orzo can clump and stick. Once al dente, drain and add a small amount of olive oil to prevent sticking.

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  1. Looks wonderful! Reminds me of a soup Newell used to make that he called Greek Chicken Soup…only better I’m sure. Must make it soon.

  2. dahling… made this soup today with what I had on hand – no leeks so small sweet onion, baby carrots, boneless chicken thighs made into stock and shredded also added fresh oregano along with the parsley at the end. no orzo so may use rice noodles or not… YUMMY! this is SO FUN! cr &

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