makes 4-6 servings
1/2 tablespoon olive oil
1/2 tablespoon unsalted butter
2 carrots, peeled and chopped
1 leek (white and light green parts only), finely chopped
3 celery stalks, chopped
1 cup chopped mushroom
1 clove garlic, minced
6 cups organic chicken stock
salt and pepper, to taste
2 cups cooked shredded organic chicken
1/4 cup fresh dill
1/2 cup orzo
1. Add the olive oil and butter to the bottom of a medium stock pot and heat over medium-high heat.
2. Add in the carrots, leek, celery, and mushroom. Saute until beginning to soften, 3-5 minutes.
3. Stir in the garlic and saute until fragrant, about 30 seconds.
4. Add in the chicken broth and shredded chicken. Bring to a boil. Reduce the heat to low and simmer for 10-20 minutes.
5. Season the soup to taste with salt and pepper and add in the dill.
6. Stir in the orzo and cook according to the manufacturer's instructions.
7. Spoon the soup into bowls and serve immediately.