Chicken soup with risoni & leeks | Recipe | A kitchen in Istanbul

Ingredients

• 3 Tbsp olive oil (I use a mild extra virgin)
• 300 g leeks (thickly sliced)
• flat-leaf parsley (Italian parsley) (leaves not used for the broth, see below, finely chopped)
• 3 garlic cloves (finely chopped)
• 2 carrot (finely diced)
• 1⅖ l broth (follow recipe below)
• the chicken meat from making the broth
• 125 g orzo pasta ((risoni))
• 1 lemon (cut into wedges)
• 5 g dill (finely chopped)
• salt and pepper
• 2 chicken legs (about 800-900 g/ 1¾–2 lbs total)
• 1 whole garlic (halved crosswise)
• 2 slices lemon (about ¾ cm (⅓ in) thick)
• 20 g flat-leaf parsley (Italian parsley) (stems only (save the leaves for the soup))
• 1 carrot (cut into 3-4 pieces diagonally)
• 1 onion (halved)
• 2 tsp peppercorns
• 2 tsp coriander seeds
• 2 bay leaves
• ½ tsp salt