Chicken Orzo Lemon SoupPosted by in Food
I’m still making soup a couple of times a week for my father-in-law who is transitioning to living alone with my mother-in-law in a nursing home. I’m always looking for something new to try and this one caught my eye. It’s from the Soup Sisters Cookbook. I’ve adapted their recipe a bit. This is similar to egg drop soup, but has the added kick of lemon juice and zest and also has some chicken and orzo in it. I added carrot to make it more colorful as well. This comes together about as quickly as you can boil the broth, so it’s great for a quick weeknight meal. We had this with pumpkin bread and some three bean salad.
- 8 cups chicken broth
- ¾ cup orzo (I used gluten-free)
- ½ cup thinly sliced carrot rounds
- 3 eggs, beaten slightly
- Juice of two lemons
- Zest of 1 lemon
- 1 cup chopped cooked chicken
- 5 ounces fresh spinach
- salt and pepper
- Bring the broth to a boil in a large pot. Add the carrots and orzo and cook until tender, about 5 minutes. While stirring, drizzle in the eggs, continue stirring another 30 seconds until the eggs are cooked in threads. Add lemon juice and lemon zest. Add chicken, spinach and season with salt and pepper. Bring to a boil, then serve.
You can follow any comment to this entry through the RSS 2.0 Both comments and pings are currently closed.