1 tablespoon extra virgin olive oil
1 leek, rinsed and sliced
1 stalk celery, diced
1 pound skinless and boneless chicken thighs
6 cups low odium chicken broth
salt and freshly ground black pepper to taste
1/2 cup orzo
1/4 cup dill, chopped
2 tablespoons lemon segments
Method of Preparation:
1. Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces.
2. Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes.
3. Remove pot from heat. Stir in chicken, dill, and lemon slices.
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