Lemon Chicken Orzo Soup
Recipes Chicken Healthy Cooking Main Dish Quick and Easy Soups and stews
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.