It all begins with the flavour of lemon zest from our fused Lemon oil and finishes with our crisp Sicilian Lemon balsamic. To make a meal-in-a-bowl we add Orzo, a tiny Italian rice-like pasta available in most grocery stores that readily absorbs flavours. To make it easy the Orzo cooks right in the soup. Bring out your artisanal bread and you're set. TIP: For gluten free replace Orzo with Basmati rice.
2 tbsp Lemon fused olive oil
1 medium leek, white and pale-green parts only
1 celery stalk, cut in 1/2 inch thick slices
1 pound skinless, boneless chicken thighs (6 to 7)
6 cups low-sodium chicken broth
1 to 2 tsp Kosher salt
1 tsp freshly ground pepper
1/2 cup orzo dry pasta
1 to 2 tbsp Sicilian Lemon white balsamic
OPTIONAL: Dill olive oil or 1/4 cup chopped fresh dill or flat parsley (stems removed)
Heat Lemon oil in a large pot over medium heat. Cut leek in half lengthwise, then cut crosswise in half inch slices before rinsing and cleaning thoroughly. Pat dry then add to pot, cooking and stirring often until soft. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat and simmer until chicken is cooked through about 15 to 20 minutes. Transfer chicken to a plate to cool then break into bite-size pieces and set aside. Bring soup mixture to a boil then add Orzo and cook until al dente, roughly 8 to 10 minutes. Remove pot from heat. Stir in chicken and dill (or parsley). Place in wide, shallow soup bowls, then drizzle with Lemon oil before serving.