Step 1

Trim the leeks and slice them lengthwise. Remove any tough outer leaves, then slice into half moons. Put them in a large bowl of cold water and give it a good swish. Any dirt will sink to the bottom and you can then gently scoop the leeks out to drain on paper towels.

Step 2

Trim and slice the celery, and shred your chicken.

Step 3

Heat the olive oil in a large heavy soup pot until hot. Add the garlic and ginger and saute over medium heat for a couple of minutes, stirring constantly. Don't let the garlic brown.

Step 4

Add the leeks and celery to the pot and saute, stirring often, for a few minutes, until the leeks soften.

Step 5

Add the stock and chicken to the pan. Bring up to a simmer and then add the orzo. Gently simmer until the orzo is just tender.

Step 6

Taste the soup and add salt and pepper to taste. Then add lemon juice to taste. Start with a tablespooon and go from there.

Step 7

Stir in the fresh dill and serve immediately.