Lemon Chicken Orzo Soup
Description
Whether it's cold outside or not, you can enjoy this tasty, healthy soup. There' s no cream of milk product in it. It's thickened with whisked eggs. Serve it before the meal or as a light lunch or dinner.
Ingredients
2 - 10 oz. bone-in, skinless chicken breasts
1 carrot, finely chopped
1 small celery stalk, finely chopped
½ onion, finely chopped
¾ t. salt, or to taste
¼ t. black pepper
4 c. reduced-sodium chicken broth/stock
½ c. whole wheat orzo (or regular)
2 large eggs
3 T. freshly squeezed lemon juice
2 T. chopped fresh dill
Directions
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Place chicken, carrot, celery, onion, ¼ t. salt and pepper in large saucepan. Add broth; bring to boil over high heat; reduce heat; skim and discard any foam that rises to top. Lower heat; simmer, covered, until chicken is cooked through and vegetables are tender, about 20 minutes.
Transfer chicken to a plate with a slotted spoon to cool slightly. Add orzo to saucepan; adjust heat; cook at a bare simmer until tender, 6-8 minutes.
Meanwhile, when chicken is cool enough to handle, shred meat with 2 forks; discard bones.
Whisk eggs, lemon juice and remaining ½ t. salt together in medium bowl until frothy. Stirring constantly, using a ladle, gradually add ½ c. hot liquid from soup into egg mixture to temper. Slowly stir egg mixture back into soup. Add chicken; cook, stirring constantly, just until heated through, about 1 minute. DO NOT simmer.
Ladle evenly into 4 bowls. Serve, topped with fresh dill.
4 servings.