My mom recently told me that she had made a delicious chicken noodle soup that I should try. I don't typically crave chicken noodle soup but since I'm all about trying new recipes lately, I figured I'd try it. I was shocked at how delicious - and easy to make - it was!! This is definitely something that I will be making again. Bon appetit!!
Lemon Chicken Soup with Orzo
4 teaspoons olive oil
8 ounces skinless -- boneless chicken breast halves, cut into small chunks
1 pinch salt -- plus more to taste
1 medium onion -- diced (about 1 1/2 cups)
2 stalks celery -- diced (about 1/2 cup)
1 medium carrot -- diced (about 1/2 cup)
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
6 cups low-sodium chicken broth
1 cup orzo -- preferably whole wheat
2 large eggs
3 tablespoons fresh lemon juice
Freshly ground black pepper to taste
Heat 2 teaspoons of the oil in a soup pot over medium-high heat. Season the chicken with the salt, add it to the pot, and cook, stirring, a few times, until just cooked through, about 5 minutes. Transfer the chicken to a dish and set aside.
Add the remaining 2 teaspoons oil to the pot. Add the onion, celery, carrot, and thyme and cook, stirring, over medium-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.
Makes 4 servings, Serving size: 1 1/2 cups
Per serving: Calories 280; Total fat 10g (Sat fat 2g, Mono fat 6g, Poly fat 1g); Protein 26g; Carb 22g; Fiber 2g; Cholesterol 139mg; Sodium 291mg
