CHICKEN SOUP WITH ORZO AND MEYER LEMON

Ciao'd with a slice of birthday cake.

When January sets in, shrouding the world in gray, sunny Meyer lemons arrive, too - just in time for my birthday. In December, tiny white blossoms, tinged with lavender in the center, appear on the trees almost overnight as if the moon fed them. When I brush up against the blossoms on my way to feed the birds, their heady perfume startles me. 

If you've never tasted a Meyer lemon, you're missing out on a citrus celebration. The Meyer lemon is the fruit that makes the party. Like the guest who glows with charisma yet seems to harbor a delicious secret, Meyer lemons are blessed with alluring attributes, too. The egg-yolk yellow rind outside, the translucent marigold flesh inside. A thin edible rind without the pinch of bitter pith. A sweetness that trumps the acidity of common lemons, though that doesn't mean the Meyer's flavor doesn't resonate.  It brilliantly straddles the richness-brightness line. 

When the earth is soaked with rain and the skies are bearing down, the Meyer lemon "spills a universe of gold" (Pablo Neruda). 

RECIPE

CHICKEN AND ORZO SOUP WITH MEYER LEMON

Serves 4 to 6

2 tablespoons olive oil
1 medium leek, white and pale green parts only, halved lengthwise, sliced into
1/2-inch-thick slices
1 celery stalk, sliced into 1/2-inch-thick slices
1 garlic clove, minced
Zest of one lemon and juice of two
1 pound skinless, boneless chicken breasts
8 cups low-sodium chicken broth
1 bay leaf
Kosher salt
Freshly ground black pepper
3/4 cup small pasta, such as orzo or tubetti
1/4 cup chopped mixed fresh herbs, such as thyme, parsley, and dill

In a large heavy pan over medium heat, warm the olive oil. Add the leek, celery, and garlic and cook until translucent, 5 to 8 minutes. 

Add the chicken and the broth to the pan along with the lemon zest, lemon juice, and bay leaf. Season with salt and pepper. Bring to a boil, cover, reduce the heat, and simmer until the chicken is cooked through, 15 to 20 minutes. Transfer chicken to a plate. Let cool and then shred the chicken into bite-size pieces.

Return the broth to a boil. Add the orzo and cook until al dente, according to package directions. Stir in the chicken and herbs.