Lemon Chicken Soup With Orzo
Ingredients
- 4 teaspoon olive oil
- 8 ounces skinless, boneless chicken breast
- cut into small chunks
- 1 pinch salt
- 1 medium (1.5 cups) onion
- diced
- 2 stalks (0.5 cups) celery
- diced
- 1 medium (1.5 cups) carrots
- diced
- 2 teaspoons fresh thyme
- chopped
- 6 cups low sodium chicken broth
- 1 cup orzo
- 2 large eggs
- (or 3 yolks)
- 3 tablespoons fresh lemon juice
Instructions
- Heat 2 teaspoons of the oil in a soup pot over medium-high heat. Season the chicken with the salt, add it to the pot, and cook stirring until just cooked through, about 5 minutes. Transfer the chicken to a dish and set aside.
- Add remaining oil to the pot. Add the onion, celery, carrot, and herbs. 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.
- Warm the remaining 1 cup 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 egg-lemon 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
Notes
We were treated to Lemon Chicken Soup with Orzo the eve of our Christmas in December 2022.
Per serving: Calories 280; Total fat 10g (Sat fat 2g, Mono fat 6g, Poly fat 1g); Protein 26g; Carb 22g; Fiber 2g; Cholesterol 139mg; Sodium 291mg.