Lately I’ve been designing my meals squarely based on the herbs in my container garden. For someone who regularly drops her fair share of coin on fresh herbs, uses them exactly once and then lets them wilt and die in an over-stuffed crisper, this new addition to my back deck has been a culinary (and money-saving) godsend.
It was a cool and gloomy June (?!?) day when I decided a soup was in order. In truth, the weather didn’t really matter as I hardely need an excuse to make soup since it’s basically all I ever want to eat. But this is how this dead-easy chicken soup was born.
The whole thing took less than 20 minutes to make and the kid’s loved it. So, I made it again. And again.
Here, I used chicken stock I had on hand, but a sodium-free boxed version would be just as good. If you decide to make this, please don’t forget the lemon or the dill. Both are key to getting a summer fresh version of chicken soup.
Lemony Chicken Orzo Soup with Dill
1 stalk celery, finely chopped
1 large clove garlic, thinly sliced
2 carrots, finely chopped
1 large chicken breast, sliced thin
8 cups, chicken stock
sea salt & fresh cracked black pepper to taste
lemon, thinly slices
dill, to taste
In a large pot, heat olive olive over medium heat. Add garlic and fry until fragrant, being careful not to burn.
Add carrots and celery and cook until celery starts to become translucent, about 3 minutes.
Add chicken and cook until slightly brown, about 3 minutes.
Add chicken stock and bring to a boil. Turn down heat and let simmer until the vegeables are soft and the chicken is cooked, about 10 minutes. Season with sea salt & fresh cracked black pepper to taste.
Divide into bowls and garnish with lemon and as much dill as you like.