Comforting and light, perfect for a chilly weeknight dinner. Ready in about 30 minutes.
When cooking with leeks, generally only the stalks (white and pale-green parts) are used.
Leeks are grown in sandy soil. Cut off the green tops of leeks and remove the outer tough leaves. Cut off the root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water. This will remove any sand caught in between the layers.
In a large stock pot or dutch oven, heat about a tablespoon of olive oil over medium heat. Add the chicken and season with salt and pepper. Cover with a lid and let cook through about 12 minutes. Remove the chicken to a plate and shred. Add the leek and celery to the pot, saute for a few minutes. Add the stock, shredded chicken, lemon zest, garlic, orzo and thyme. Bring the liquid up to a bubble. Simmer until pasta is cooked to al dente. About 10 minutes. Remove from heat and discard the thyme.
Garnish with pumpkin seeds and a squeeze of lemon juice. You could also add a pinch of fresh dill. Serve with crunchy bread.
