Chicken Soup with Dill and Spinach

Spring may have sprung nearly a week ago, but here in Chicago it feels like winter.  I am seriously on the verge of a nervous breakdown – I want to take the kids to the park without spending 15 minutes bundling them up!

The cold weather means cold weather meals.  The other night I made a big pot of chicken soup that was comforting, warming and cozy.  It was inspired by a recipe I found in a recent issue of Bon Appetit.  I used a rotisserie chicken from the grocery store to add savory flavor and shorten the preparation time.

Chicken Soup with Dill and Spinach

3 tablespoons olive oil

1 large leek (or 2 small ones), dark green part removed

6 celery stems, sliced

12 cups chicken broth (here is how I make a simple chicken stock)

1/2 cup orzo

1 fully cooked rotisserie chicken, meat removed and roughly chopped

1/2 cup chopped dill

3 cups spinach leaves

fresh lemons

Heat oil in a large pot.  Add chopped leeks and celery, and cook until just beginning to soften(about 5 minutes). Add chicken broth and bring to a boil.  Add orzo and cook according to package directions.

Once orzo is cooked, remove pot from heat. Add chicken, dill and spinach to the pot.  Stir until spinach leaves wilt.  Ladle into serving bowls and squeeze wedges of lemon.

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