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Plated meal

Lemony Chicken and Orzo Soup with Fresh Dill

  • Pasta
  • Low Calorie
  • Low Carb
  • Meat
  • Chicken

Full of hearty veggies and tender chicken in a refreshing lemony broth -this comforting orzo soup couldn't be easier to make for a speedy weeknight meal.

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Nutrition Per Serving

  • Calories 294
  • Carbs 45.8g
  • Fat 7.6g
  • Fibre 3g
  • Protein 6.2g
  • Sugar 6g

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  • 0.0 min

    Place a pan of water onto boil or boil the kettle. Add the stock to the boiling water and reserve the correct amount.

  • 1.0 min

    Roughly chop the leek and celery.

  • 3.5 min

    Coarsly chop the boneless chicken thigh.

  • 5.0 min

    Add the olive oil to a sauce pan over medium heat.

  • 6.0 min

    Add the leek and celery and cook, stirring regularly until the vegetables are soft.

  • 9.0 min

    Add the chicken thigh meat and continue to cook while getting some colour onto the meat.

  • 10.5 min

    Add the chicken stock to the pan, bring to the boil and then reduce the heat to a simmer until the chicken is cooked through.

  • 11.0 min

    Add the orzo to the soup and cook until al dente (around 8mins).

  • 17.0 min

    Finely chop the dill.

  • 18.0 min

    Stir the dill through the soup.

  • 19.0 min

    Cut the lemon(s) into wedges.

  • 20.0 min

    Remove the soup from the heat and distribute among serving bowls. Serve with the lemon wedges for squeezing over.

Olive Oil
Olive Oil
1/2 tablespoon per person
0.50 Tablespoons
Leek
Leek
chopped
100.00 Grams
Celery
Celery
chopped
20.00 Grams
Boneless Chicken Thighs
Boneless Chicken Thighs
chopped
120.00 Grams
Chicken Stock
Chicken Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 350ml per person
350.00 Millilitres
Orzo
Orzo
40.00 Grams
Lemon
Lemon
1/2 lemon per person
1.00 Whole
Dill
Dill
finely chopped
2.00 Grams

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