Lemony Chicken and Orzo Soup
['1 tablespoon olive oil', '1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2" thick', '1 celery stalk, sliced crosswise 1/2" thick', '12 ounces skinless, boneless chicken thighs', '6 cups low-sodium chicken broth', 'Kosher salt, freshly ground pepper', '1 freshly ground pepper', '1/2 cup orzo', '1/4 cup chopped fresh dill', 'Lemon halves (for serving)']
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, 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 over.
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