1 medium carrot, diced
2-3 celery stalks, diced
1 medium leek, white and light green parts only, finely chopped
2 large garlic cloves, minced
6 cups (1.5 litres) chicken stock
2 chicken breasts (about ¾ lb / 350 g)
1 cup (225 g) orzo
Juice of 1 small lemon
1 cup (30 g) fresh dill, finely chopped
Salt and freshly ground black pepper to taste
Instructions
Heat the olive oil in a stock pot or Dutch oven and cook the carrot and celery for 4-5 minutes over medium heat.
Add the leek and cook for 2-3 minutes, then add the garlic and continue to cook for another minute.
Next, add the chicken stock and chicken breasts.
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