berry99
Cathlete
I have been going crazy making soups and have enjoyed many that Gayle has posted. I found this recipe in Ellie Krieger's new book and tried it. It's really good.
Lemon Chicken Soup with Orzo
4 t olive oil
8 oz skinless, boneless chicken breast halves, cut into small chunks
pinch of salt, plus more to taste
1 medium onion, diced (about 1 1/2 cups)
2 stalks of celery, diced (about 1/2 cup)
1 medium carrot, diced (about 1/2 cup)
2 t chopped fresh thyme or 1/2 t dried
6 cups of low sodium chicken broth
1 cup orzo, preferably whole wheat
2 large eggs
3 T fresh lemon juice
Freshly ground black pepper to taste
Heat 2 t of the oil in a soup put over med- high heat. Season the chicken with salt, add to the pot and cook, stirring a few times until just cooked through. About 5 minutes. Transfer the chicken to a side dish and set aside.
Add the remaining 2 t oil to the pot. Add the onion, celery, carrot, and thyme and cook, stirring over med-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.
From Ellie Krieger’s The Food You Crave
Lemon Chicken Soup with Orzo
4 t olive oil
8 oz skinless, boneless chicken breast halves, cut into small chunks
pinch of salt, plus more to taste
1 medium onion, diced (about 1 1/2 cups)
2 stalks of celery, diced (about 1/2 cup)
1 medium carrot, diced (about 1/2 cup)
2 t chopped fresh thyme or 1/2 t dried
6 cups of low sodium chicken broth
1 cup orzo, preferably whole wheat
2 large eggs
3 T fresh lemon juice
Freshly ground black pepper to taste
Heat 2 t of the oil in a soup put over med- high heat. Season the chicken with salt, add to the pot and cook, stirring a few times until just cooked through. About 5 minutes. Transfer the chicken to a side dish and set aside.
Add the remaining 2 t oil to the pot. Add the onion, celery, carrot, and thyme and cook, stirring over med-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.
From Ellie Krieger’s The Food You Crave
