Lemon Chicken Soup
30ml olive oil
2 leeks, thinly sliced
2 celery stalks, chopped
1 large carrot, peeled and finely diced
1 large potato, peeled and finely diced
10ml chopped garlic
1.5 litres of chicken stock
salt and pepper
3 chicken breast fillets
125ml orzo pasta
60-80ml lemon juice
60ml chopped fresh dill
Heat the oil in a pot and, over a gentle heat, fry the leeks, celery, carrot, potato and garlic for about 10 minutes.
Stir in the stock and seasoning.
Add the chicken breasts.
Cover and simmer for 10 minutes or until the chicken is just cooked.
Remove the chicken and set it aside.
Return the soup to the boil until the vegetables are soft.
Just before serving, add the pasta and simmer for 10 minutes until soft.
Shred the chicken and return it to the soup.
Add the lemon juice to taste.
Stir in the dill and serve.