Lemon Chicken Soup With Orzo |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is from the book The Food You Crave by Ellie Krieger. Ingredients:
4 teaspoons olive oil |
8 ounces chicken breasts, skinless and boneless, cut into small chunks |
1 pinch salt, plus more to taste |
1 medium onion, diced (about 1 1/2 cups) |
2 stalks celery, diced (about 1/2 cup) |
1 medium carrot, diced (about 1/2 cup) |
2 teaspoons fresh thyme, chopped (or 1/2 t dried) |
6 cups low sodium chicken broth |
1 cup orzo pasta |
2 large eggs |
3 tablespoons fresh lemon juice |
fresh ground black pepper, to taste |
Directions:
1. Heat 2 teaspoons of the oil in a soup pot over medium heat. Season the chicken with salt, add it to the pot, and cook, stirring a few times, until just cooked through, about 5 minutes. Transfer the chicken to a dish and set aside.
2. Add the remaining 2 teaspoons oil to the pot. Add the onion, celery, carrot, and thyme and cook, stirring over medium-high heat until the vegetables are tender, about 5 minutes. Add 5 cups of the broth and bring to a boil. Add the orzo and let simmer until tender, about 8 minutes. Turn the heat down to low to keep the soup hot but not boiling.
3. Warm the remaining 1 cup of broth in a small saucepan until it is hot but not boiling. In a medium 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. Add the mixture to the soup, stirring well until the soup is thickened. Do not let the soup come to a boil. Add the cooked chicken to the soup. Season with salt and pepper and serve.
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