Orzo and Herb-Infused Chicken Soup This refreshing soup combines tender chicken, vibrant vegetables, and the bright flavors of lemon and dill, creating a comforting dish perfect for any season. Ingredients 1 rotisserie chicken, shredded 1-2 tablespoons olive oil 1 yellow onion, chopped 3 garlic cloves, minced 2 stalks celery, chopped 2 carrots, sliced 64 ounces chicken broth 1 cup fresh or frozen peas 1 Bay leaf 2 teaspoons ground coriander 1/4 cup fresh lemon juice and zest from 1 lemon 1 teaspoon sea salt, more to taste 1/2 teaspoon fresh ground pepper, more to taste 1 cup dry orzo 1/4 cup fresh dill, chopped and some sprigs for garnish Creme Fraîche or sour cream (optional) Instructions In a large pot, heat the olive oil over medium heat. Sauté the onion in the oil until it's translucent, about 5 minutes. Then, add the celery and carrots and sauté them with the onions for about 5 minutes until tender. Stir in the minced garlic and sauté for about 30 seconds. Add the chicken broth and shredded chicken into the pot, along with the peas, coriander, and lemon zest, and bring the soup to a simmer. Let it simmer on medium-low for about 10-15 minutes. While the soup is simmering, bring a pot of water to a boil. Cook the orzo according to the package directions and drain it once cooked. Add the fresh dill and the juice from one lemon to the soup. Taste and adjust the salt and lemon as desired, ensuring the lemon flavor shines through. To serve, spoon some orzo into each bowl and ladle the soup on top. Garnish with a dollop of Creme Fraîche or sour cream and a sprig of fresh dill.
