By Beth LaFleur/Co-op Board Member
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 uncooked orzo (or any pasta shape)
1/4 cup chopped fresh dill (optional)
Lemon halves (for serving)
Directions:
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 slightly, 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 into bowls.
Cost breakdown:
$4.50 for chicken broth (6 cups, at $2.99 sale price)
$6.57 for 1/2 lb of boneless skinless chicken thighs
.76 for one lemon
$1.00 for one cup bulk orzo
.58 for one stalk celery
$1.70 for one leek
Total of $15.11 for 4 very generous servings ($3.78 per serving). We usually have left overs (enough for one or two bowls for lunch the next day) if it’s just our family.