lemony-chicken-and-orzo-soup-51155410.json

{
    "directions": [
        "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."
    ],
    "ingredients": [
        "1 tablespoon olive oil",
        "1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2\" thick",
        "1 celery stalk, sliced crosswise 1/2\" thick",
        "12 ounces skinless, boneless chicken thighs",
        "6 cups low-sodium chicken broth",
        "Kosher salt, freshly ground pepper",
        "1 freshly ground pepper",
        "1/2 cup orzo",
        "1/4 cup chopped fresh dill",
        "Lemon halves (for serving)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Soup/Stew",
        "Chicken",
        "Pasta",
        "Kid-Friendly",
        "Quick & Easy",
        "Dinner",
        "Lunch",
        "Lemon",
        "Spring",
        "Simmer",
        "Quick and Healthy",
        "Sugar Conscious",
        "Dairy Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Lemony Chicken and Orzo Soup",
    "url": "http://www.epicurious.com/recipes/food/views/lemony-chicken-and-orzo-soup-51155410"
}