Description
The ginger, lemon and bone broth are perfect together to make this soup light yet filling and rich in flavors.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 leek, sliced and cleaned
- 4–5 celery stalks, cleaned & sliced
- 1 lemon, sliced
- 1/2 teaspoon both salt & pepper
- 1 heaping tablespoon fresh ginger, minced
- 2 chicken breasts
- 1 1/2 quarts chicken bone broth
- 1/2 cup orzo pasta (or other small pasta)
- 1/4 cup fresh dill, rough chopped
Instructions
- Heat a large sauce pot over medium heat. Add in the olive oil, leeks, celery, 1/2 of the lemon slices, salt and pepper. Sauté for 4-6 minutes or until the leeks and celery are tender.
- Mix in the ginger and chicken. Toss to coat and let cook for 1 minute. Pour in the bone broth. Bring up to a simmer and cook on low for 8 minutes.
- Remove from the chicken from the pan and let rest on a plate.
- Mix in the orzo and cook on low for 6-8 minutes. Turn the heat off when the pasta is almost cooked. Season with another 1/2 teaspoon salt and pepper.
- When the chicken has cooled slightly and you can handle it, shred the meat into medium to large bite sized pieces. Add the chicken and any juices back into the sauce pot.
- Stir to combine. Serve and garnish with fresh dill and any remaining lemon slices.
Enjoy!
- Prep Time: 5
- Cook Time: 25
- Category: soup
- Method: stove-top