Lemon Chicken Soup Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 T. olive oil
3 carrots, peeled and diced
half of an onion, diced
3 cloves garlic, minced
8–10 cups chicken broth
1 c. orzo
3-ish c. cooked chicken
3 eggs
juice of 3–4 lemons (about 1/2 cup)
a handful of fresh spinach
1½ teaspoons salt
lots of freshly ground pepper
generous amount of fresh dill
|
|
Directions: |
Directions:Base: Heat large soup pot over medium heat. Add the olive oil. Add the carrots, onion, and garlic. Saute until fragrant and tender, about 10 minutes. (Be careful not to burn the garlic.)
Orzo: Add the broth and bring to a simmer. Add the orzo and cook for a few minutes until softened. Stir in the chicken and remove from heat.
Eggs: Whisk the eggs and lemon juice together in a small bowl. The idea here is to warm up the egg mixture slowly (without scrambling the eggs). Slowly add a scoop of the soup into the egg mixture. Then add your warmed egg mixture back to the soup pot – slowly, slowly, slowly, stirring constantly, until smooth and creamy.
Final touches: Finish by stirring in your spinach, salt, pepper, and dill and adjust seasonings to taste! |
|
Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:45 min |
Personal
Notes: |
Personal
Notes: If you like a chunkier soup, go for 8 cups of broth. If you like a more brothy soup, go for 10 cups.
Leftovers: This works great as leftovers. The orzo likes to soak up that moisture, so you might just have to thin it out a bit as you reheat.
Eggs: If you add your egg mixture to the soup when it’s too hot, the eggs will scramble! It’s gross. Don’t do that. To help your soup cool down more quickly in preparation for the egg mixture, you can stir in a few ice cubes.
Vegetarian: You could easily make this vegetarian by using white beans or another vegetarian protein in place of the chicken.
|
|
This recipe for Lemon Chicken Soup is from