Lemony Chicken Thighs & Orzo Soup

Ingredients

• 10 oz Chicken Thighs
• ½ cup orzo
• 2 Carrot, diced
• 1 onion, diced
• 2 stalks celery, diced
• 6 cups stock
• 2 lemons, juiced
• 3 tbsp olive oil
• 1 tsp dried oregano
• Big handful dill, chopped

Method

1. Sweat the onion, Carrot, and celery in olive oil with salt until soft, 6 minutes. Add oregano and stir 30 seconds.
2. Add stock and the Chicken Thighs; simmer 12–15 minutes until cooked through. Fish out the Chicken Thighs, shred or chop it, and return it.
3. Add orzo and simmer 8 minutes until tender — it will keep drinking broth, so serve soon after.
4. Off heat, stir in the lemon juice and dill. Taste: it should be bright enough to raise an eyebrow. Add salt until it sings.