a gorgeous soup...

I love soup in the fall and this one looks divine.  It's made with leaks and celery and chicken and orzo and then topped with dill and lemon juice.  Doesn't it sound light and fresh and comforting?  It is a must try in my kitchen sooner rather than later.
Lemony Chicken and Orzo Soup

Ingredients

• 1tablespoonolive oil
• 1medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2-inch thick
• 1celery stalk, sliced crosswise 1/2-inch thick
• 12 ounces skinless, boneless chicken thighs
• 6 cups low-sodium chicken broth
• Kosher salt, freshly ground pepper
• 1/2 cup orzo
• 1/4 cup chopped fresh dill
• Lemon halves (for serving)

Preparation

Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces.

Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes.

Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.
via ba
Recipe by Mary Frances Heck
Photograph by Brian W Ferry