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Lemon Chicken Soup With Orzo
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| Prep Time: 1 hrs Total Time: 1 hrs 25 minsServings: 4 1 ½ cup serving = 280 calories" Ingredients | |
| 4 teaspoons | olive oil |
| 8 ounces | boneless skinless chicken breast halves, cut into small chunks |
| salt, ( to taste) | |
| 1 medium | onions, diced, ( about 1 1/2 c.) |
| 2 stalks | celery, diced, ( about 1/2 c.) |
| 1 medium | carrots, diced, ( about 1/2 c.) |
| 2 teaspoons | chopped fresh thyme, ( or 1/2 t. dried) |
| 6 cups | low sodium chicken broth |
| 1 cup | orzo pasta, preferably whole wheat |
| 2 large | eggs |
| 3 tablespoons | fresh lemon juice |
| fresh ground black pepper, to taste | |
Directions
Heat 2 teaspoons oil in a pot over med-high heat; season the chicken with salt and add it to the pot; cook/stir occasionally, until just cooked through, about 5 minutes; transfer the chicken to a dish; set aside.
Page 2 of 2Lemon Chicken Soup With Orzo (cont.)
Directions
Add the remaining 2 teaspoons oil to the pot; add in onions, celery, carrot, and thyme; cook/stir over med-high heat until the vegetables are tender, about 5 minutes.
Add in 5 cups broth and bring to a boil; add in orzo and let simmer until tender, about 8 minutes.
Decrease heat to low to keep the soup hot, but not boiling.
Warm the remaining 1 cup broth in a small pan until it is hot, but not boiling.
In a bowl, beat the eggs; gradually whisk the lemon juice into the eggs; then gradually add the hot broth to the lemon-egg 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 in cooked chicken; season to taste with salt and pepper; serve.
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