Lemon Chicken Orzo Soup

Corner Bakery Cafe Copycat

Serves 4

4 teaspoons olive oil
8 ounces boneless skinless chicken breast halves, cut into small chunks
salt. to taste
1 medium onion, diced
2 stalks celery
1 medium carrot, diced
2 teaspoons chopped fresh thyme (or 1/2 teaspoon 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

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.

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. Add in 5 cups broth and bring to a boil; add in orzo and let simmer until tender, about 8 minutes. Decrease heat to low to keep the soup hot, but not boiling. Warm the remaining 1 cup broth in a small pan until it is hot, but not boiling.

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. Add the mixture to the soup, stirring well until the soup is thickened. 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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