Lemony Orzo Chicken Soup
Chicken Soup for the Soul
I have a chicken noodle soup that I absolutely adore that we’ve been making for years. I just realized that I haven’t yet written it up for the blog yet, so that will be added to my to-do list!
But when I saw a version of Chicken Soup that uses tempered eggs to create a creamy consistency instead of cream, I dropped everything….and guys…it was EVERYTHING!!
This is basically Avgolemono - a simple Italian chicken and rice soup that is thickened with eggs. I’ve added a ton of veg and went heavy on the lemon. I like it with lots of lemon, but feel free to ease off and add more at the end if you want!
I used a combination of chicken thighs and the leftover meat from the whole chicken we made earlier this week. It’s a great soup to use up leftover chicken OR a rotisserie chicken.
Serve this with crusty baguette for dunking and lots of fresh dill. This might just be THE Chicken Soup for the Soul!
Lemony Orzo Chicken Soup
Ingredients:
1 medium yellow onion, diced
2 large carrots, diced (no need to peel them)
2 ribs of celery, diced
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
6 cups low-sodium chicken stock (Or Better than Bouillon, mixed into water)
1 lb boneless skinless chicken thighs OR leftover, pre-cooked shredded chicken from a rotisserie chicken
1/2 cup orzo
1 can cannellini beans, drained but not rinsed
Kosher salt and pepper
2 large eggs
Juice from 2 lemons, approx 1/4
Zest of 1 lemon
1/4 cup grated Parmesan, plus more for garnish
3 cups chopped kale, Swiss chard, or spinach
1 cup chopped fresh dill
Directions:
Warm 2 tablespoons extra-virgin olive oil in a large pot over medium-high heat. Add the minced onion, carrot and celery. Cook for 4 minutes, stirring often.
Add the minced garlic to the pot and stir for 30 seconds.
Stir in the chicken broth, the boneless skinless chicken thighs, orzo, the drained (but not rinsed) cannellini beans, and 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper.
Bring the soup to a boil then reduce to a simmer and cook (with the lid off) for 20 minutes.
Meanwhile, in a large bowl, whisk together 2 large eggs, 1/3 cup lemon juice, 1/4 cup grated Parmesan, and the zest of 1 lemon. Whisk REALLY WELL. Make sure everything is totally combined. Set aside.
Also, de-rib and chop 1 bunch kale. Set aside.
If using pre-cooked chicken, add this to the pot after simmering for 10 (ish) minutes.
After the soup has cooked for 20 minutes, transfer the chicken thighs from the pot to a cutting board. Turn off the stove and let the soup cool for 5 minutes. While the soup is cooling, roughly chop the chicken into small pieces. Leave it on the cutting board for now.
Ladle 1/2 cup of the soup broth (it’s OK if some carrots or orzo come along too) into the egg mixture, whisking as you pour to combine. Ladle 1 more cup of liquid into the egg mixture and whisk to combine.
Stir the egg mixture into the soup. Add the chopped kale and the chopped chicken.
Cook over low heat, stirring often, until the soup has thickened and the kale is tender.
Taste and add more salt, pepper, and lemon juice as needed until it is perfectly seasoned to your liking!
Serve with a generous sprinkle of the chopped dill and extra grated Parm. Don’t forget the fresh crusty bread — then dig in!
This is a DELICIOUS soup to whip up on a dark and chilly night. And since half our family is on round 2 of this crummy sinus cold, this hit the spot.
Let me know if you tried this recipe and how it went for you! I love to hear your comments and questions.