Ingredients
3 tbsp.
olive oil
4
medium carrots, thinly sliced
3
celery stalks, cut into small pieces
2
leeks, halved lengthwise and sliced into half moons (white and light green parts only)
1/4 tsp.
kosher salt, plus more to taste
1 tbsp.
fresh thyme, chopped
4
wide strips lemon zest, plus 1⁄4 cup lemon juice
2
bay leaves
4
bone-in, skin-on chicken breasts (about 3 pounds)
2 qt.
quarts low-sodium chicken broth
1 c.
orzo
1/4 c.
fresh dill, chopped
Directions
1Heat the olive oil in a medium dutch oven over medium heat. Add the carrots, celery and leeks and sprinkle with the salt. Cook, stirring occasionally, until the leeks soften, about 5 minutes.2Add the thyme, lemon zest, bay leaves and chicken to the pot. Pour in the broth and 2 cups water. Bring to a simmer and cook, uncovered, until the chicken is cooked through and tender, 20 to 25 minutes.3Remove the chicken to a cutting board and let cool slightly. Shred or cut the meat into bite-size pieces and discard the skin and bones.4Return the soup to a simmer and add the orzo. Cook until the orzo is just tender, 8 to 10 minutes, returning the chicken to the pot in the last few minutes to heat through. Remove the soup from the heat and discard the lemon zest and bay leaves. Season with salt to taste. Stir in the lemon juice and dill.