Chicken Orzo Soup – an upscale take on the chicken noodle stuff

The new Bon Appétit magazine had arrived, Barry had some extra chicken thighs on hand, and he discovered a few volunteer leeks that had popped up in last year’s garden plot. So using a recipe in the April 2013 magazine as an inspiration, here’s the fragrant and tasty soup that Barry recently made on a cold winter (April in Kansas) evening.  

Chicken Orzo Soup   3 to 4 servings

1 tablespoon olive oil

1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise, about 1/2” thick

1 celery stalk, sliced crosswise, about 1/2” thick

10 to 12 oz. skinless, boneless chicken thighs – deboned & cut into bite-size pieces

4 cups chicken broth

Kosher salt, freshly ground pepper

1/2 cup orzo

1. Heat oil in a large heavy pot over medium heat. 

2. Add leek and celery and cook, stirring often, until vegetables are soft, 5 to 8 minutes.

Preparing the leek and celery for the stock pot.

3. Add chicken and sauté slightly.

4. Add broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer for about 15 to 20 minutes.

5.Add orzo and cook until al dente, 8 to10 minutes.

Recipe without photo . . .

Chicken Orzo Soup    3 to 4 servings

1 tablespoon olive oil

1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise, about 1/2” thick

1 celery stalk, sliced crosswise, about 1/2” thick

10 to 12 oz. skinless, boneless chicken thighs – deboned & cut into bite-size pieces

4 cups chicken broth

Kosher salt, freshly ground pepper

1/2 cup orzo

1. Heat oil in a large heavy pot over medium heat. 

2. Add leek and celery and cook, stirring often, until vegetables are soft, 5 to 8 minutes.

3. Add chicken and sauté slightly.

4.  Add broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer for about 15 to 20 minutes.

5. Add orzo and cook until al dente, 8 to10 minutes.