Lemon Chicken Orzo Soup
Lemon Chicken Orzo Soup
This Lemon Chicken Orzo Soup uses eggs to create the most golden silky broth. Everything is cooked in one pot, so the miss is minimal. This soup is not only so bright and tasty, but very healthy too! The lemon gives this soup a brightness and a bite. It is fragrant and satisfying! This Lemon Chicken Orzo soup uses minimal ingredients too, so it is a budget friendly soup!
What you will need to make this Lemon Chicken Orzo Soup:
1 tablespoon olive oil
1 medium onion, diced
2 medium carrot, diced
2-3 celery stalks, diced
2-3 garlic cloves, peeled and diced
2 bay leaves
1.5 lbs chicken breast
8 cups chicken stock
¾ cup orzo
Juice of 1 lemon
2 full eggs whipped plus 2 egg yolks all whipped together
1 tbs dill seasoning or more to taste
Salt and freshly ground black pepper to taste
1 tsp garlic powder
1 tsp onion powder
How to make this Lemon Chicken Orzo Soup:
1. Heat the olive oil in a large pot or Dutch oven and cook the onion, carrot and celery for 8-10 minutes over medium heat until softened.
2. Add the garlic and cook for another minute, then add the bay leaves and chicken and chicken stock.
3. Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes or until chicken is cooked through.
4. Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.
5. Shred the chicken with two forks and add it back to the pot.
6. While the orzo is cooking, whisk the eggs and egg yolks and lemon juice in a bowl. Take out 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Add this mix to the pot and continue to cook for 5 minutes.
7. Stir in the dill, adjust the seasoning and serve immediately, with some extra dill on top if you like.
Ingredients
Method
- Heat the olive oil in a large pot or Dutch oven and cook the onion, carrot and celery for 8-10 minutes over medium heat until softened.
- Add the garlic and cook for another minute, then add the bay leaves and chicken and chicken stock. Add garlic powder and onion powder.
- Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes or until chicken is cooked through.
- Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.
- Shred the chicken with two forks and add it back to the pot.
- While the orzo is cooking, whisk the eggs and egg yolks and lemon juice in a bowl. Take out 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Add this mix to the pot and continue to cook for 5 minutes.
- Stir in the dill, adjust the seasoning and serve immediately, with some extra dill on top if you like.!– START ADVERTISER: VINEBOX from awin.com –>
