Chicken Soup for the Chilly Soul

Danielle Walsh

Like sweaters, chicken soup is a warm, wintry comfort. And both warm-ups come in many iterations. You have your classic chicken noodle, which—just like a raggedy old pull-over—is still your cold-weather go-to. A lemony chicken orzo soup is more like a cardigan you drape over your shoulders when you’re just a bit chilled. Tom Kha Gai (a coconut-y Thai-style spicy chicken soup) is like that daring mohair number you only pull out when you want to jazz things up. Though each version is distinct, what they all have in common is that they succeed at what they’re supposed to do: warm you up on a chilly day.

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LEMONY CHICKEN AND ORZO SOUP
Serves 4

Ingredients
1 tablespoon olive oil
1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise
1/2-inch thick
1 celery 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)

See more: 11 Comforting Chicken Soup Recipes

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.

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