Lemon Chicken Soup With Orzo |
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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Ellie Krieger, The Food You Crave. 1 1/2 cup serving = 280 calories Ingredients:
4 teaspoons olive oil |
8 ounces boneless skinless chicken breast halves, cut into small chunks |
salt (to taste) |
1 medium onion, diced (about 1 1/2 c.) |
2 stalks celery, diced (about 1/2 c.) |
1 medium carrot, diced (about 1/2 c.) |
2 teaspoons chopped fresh thyme (or 1/2 t. dried) |
6 cups low sodium chicken broth |
1 cup orzo pasta, preferably whole wheat |
2 large eggs |
3 tablespoons fresh lemon juice |
fresh ground black pepper, to taste |
Directions:
1. Heat 2 teaspoons oil in a pot over med-high heat; season the chicken with salt and add it to the pot; cook/stir occasionally, until just cooked through, about 5 minutes; transfer the chicken to a dish; set aside.
2. Add the remaining 2 teaspoons oil to the pot; add in onions, celery, carrot, and thyme; cook/stir over med-high heat until the vegetables are tender, about 5 minutes.
3. Add in 5 cups broth and bring to a boil; add in orzo and let simmer until tender, about 8 minutes.
4. Decrease heat to low to keep the soup hot, but not boiling.
5. Warm the remaining 1 cup broth in a small pan until it is hot, but not boiling.
6. In a bowl, beat the eggs; gradually whisk the lemon juice into the eggs; then gradually add the hot broth to the lemon-egg mixture, whisking all the while.
7. Add the mixture to the soup, stirring well until the soup is thickened.
8. Do not let the soup come to a boil; add in cooked chicken; season to taste with salt and pepper; serve.
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