Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons butter
  • 1 medium yellow onion (, finely chopped)
  • 2 cloves garlic (, minced)
  • 3 carrots (, diced)
  • 1 large leek (, sliced, thoroughly rinsed in colander, and drained)
  • 6 cups quality chicken broth
  • 1 pound bone-in, skin-on chicken pieces ((dark meat/drumsticks and thighs recommended for the best flavor))
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup uncooked orzo ((or pasta of choice, or rice))
  • or gluten free orzo
  • 2 tablespoons chopped fresh dill
  • juice of one lemon

Instruction

  • Heat the butter in a skillet over medium-high heat and cook the onions until soft and translucent, 5-7 minutes. Add the leek, carrots and garlic and cook for another 4-5 minutes.
  • For Slow Cooker: Transfer the cooked veggies to a slow cooker. Add all remaining ingredient except for the orzo, dill, and lemon juice. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Remove the chicken pieces, discard the skin and bones and chop the meat into small pieces. Return the chicken to the slow cooker along with the orzo and dill and cook on HIGH for another 30 minutes or until the orzo is tender. Stir in the lemon juice and add salt and pepper to taste.For the Stovetop: Follow the instructions in Step 1. Add the remaining ingredients except for the orzo, dill, and lemon juice. Bring the soup to a boil then reduce the heat to a low simmer. Cover the pot and simmer for 90 minutes. Remove the chicken pieces, discard the skin and bones and chop the meat into small pieces. Return the chicken to the pot along with the orzo and dill. Simmer for another 10-12 minutes or until the orzo is tender. Stir in the lemon juice and add salt and pepper to taste.