Lemon Chicken Orzo Soup

/

This has become my new go-to whenever someone isn’t feeling well. Think the Greek version of the traditional Jewish matzo ball soup. This is our new penicillin. And it’s so flavorful, easy and quick to make, and healthy to boot!

PREP: 10 ish minutes
COOK: 45 ish minutes
TOTAL: 55 ish minutes

SERVINGS: 4 to 6 servings

INGREGIENTS:

  • 3 medium to large carrots, chopped

  • 1 medium onion, chopped

  • 1 tbsp butter (I prefer salted for this recipe)

  • 1 tbsp oil

  • 6 garlic cloves, minced

  • 2 bay leaves

  • 6 cups chicken bone broth (you can use stock, too, but I prefer the extra protein boost)

  • 1/4 tsp Italian seasoning

  • 1.5 to 2 lbs boneless, skinless chicken breast

  • 1 cup orzo

  • Juice of 2 lemons

  • 2 egg yolks

  • Spinach, optional

  • Salt and pepper to taste

  • Dill or parsley to taste and garnish, optional

INSTRUCTIONS:

  1. Sauté carrots and onions with the butter and oil in a large stock / soup pot for about 7 to 10 minutes, or until soft and translucent.

  2. Stir in garlic and cook for another minute. Then add bay leaves, broth, chicken, and Italian seasoning and bring to a boil. Once boiling, cover and reduce flame to summer for 15 minutes.

  3. Take out bay leaves and chicken. Add orzo to pot and continue to cook for 10 minutes, stirring occasionally.

  4. Shred chicken and add back to pot.

  5. While orzo is cooking, whisk egg yolks and lemon juice in a small bowl. Take 1 to 2 ladles of soup and pour over egg-lemon mixture to temper it. Add into soup pot and continue to cook for 5 minutes.

  6. Add spinach, optional.

  7. Stir in dill or parsley if desired. Adjust salt and pepper and serve hot.

  8. Optional. Garnish with additional dill / parsley.