Chicken Soup with Lemon

• 1 tbsp. butter
• ¾ cup orzo pasta
• 3 tbsp. olive oil
• 1 onion, chopped
• 1 large leek, white and pale-green parts only—quartered lengthwise, then cut crosswise into 1/2-inch pieces
• 2 stalks celery with leafy tops, chopped
• 1 large carrot, peeled and chopped
• 2 tbsp. fresh thyme, chopped
• 3 cloves garlic, chopped
• 1 large bay leaf
• 1 lemon, zested (about 1 1/2 tsp.) and juiced (about 1/4 cup)
• Salt and pepper
• 1 qt. chicken stock
• 1 small rotisserie chicken, meat pulled into small pieces and skin and bones discarded

Step 1

In a small saucepan, melt the butter over medium heat. Add the orzo and cook, stirring often, until deep golden brown, 2 to 3 minutes.

Step 2

In a large Dutch oven or soup pot with a lid, heat the oil, three turns of the pan, over medium-high. Add the onion, leek, celery, carrot, thyme, garlic, bay leaf, and lemon zest. Season with salt and pepper and cover the pot. Cook the vegetables, stirring occasionally, until softened, 7 to 8 minutes. Add the stock and 1 cup water. Bring to a boil over high heat. Add the orzo and chicken. Cook until the orzo is al dente and the chicken is heated through, about 7 minutes. Add the lemon juice; season with salt.