"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Lemon Chicken Orzo Soup Recipe

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This recipe for Lemon Chicken Orzo Soup, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Keevers
Added: Monday, September 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 T. extra virgin olive oil
2 c. cooked chicken, chopped
1 medium onion, diced
1 large carrot, peeled and diced
2 stalks celery, diced
4 sprigs fresh thyme
8 c. chicken broth (I use 1 carton regular, 1 carton low-sodium)
1 c. orzo
2 large eggs
1 lemon, juiced

Directions:
Directions:
Heat oil in large pot. Add onion, carrot, celery, and fresh thyme sprigs. Season with salt & pepper. Saute until vegetable start to soften. Add chicken stock. Stir up all the good brown bits from the bottom of the pot. Bring to a boil. Add orzo and simmer until everything is tender on low.
In medium bowl, whisk eggs. Whisk lemon juice into eggs and gradually add a few ladle-fulls of the hot broth into the lemon-egg mixture, whisking all the while. Add mixture to soup, stirring well until soup is slightly thickened. Do not boil! Add cooked chicken and season with salt & pepper if needed. Remove thyme sprigs and serve with crusty bread.

Personal Notes:
Personal Notes:
I make this A LOT in the winter. We love it! For a more brothy soup - omit the eggs and just add the lemon juice right to the soup.

 

 

 

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