lemon chicken orzo soup
The last couple of months I’ve been developing the habit of cooking something new each week.
Our kids are older now, and more independent, and they can play outside or watch football while I cook and fuss around in the kitchen. It’s a dream come true, really, and exactly what we planned for in this space.
I have a library of old recipes of course (see “Recipe Index” above), but it’s been invigorating to try new things. Some flavors I’ve forgotten, techniques that need relearning, and the kind of creative attention that wanes when you haven’t used it in a while.
So, in other words, I’m back!
And I know I’ll have lots more ideas to share as I explore them weekly.
I’m starting by sharing an old favorite. Comforting and bright for winter days that are cold and in need of sunshine.
It’s similar to an avgolemono, a Greek soup with chicken and lemon. I’ve made plenty of modifications to it over the years to suit our tastes, and it flexes well.
The most important change for convenience and flavor was to use a rotisserie chicken instead of cooking chicken breast in the pot. I chop the breast meat for soup and my kids will gnaw on the drumsticks if they don’t feel like eating soup.
I like feta as a topping, extra lemon and dill, and sometimes spinach. All of those entirely optional.
Maybe you’ll make it your own, too. I encourage it.
Lemon Chicken Orzo Soup
Adapted from Ellie Krieger
8 ounces of rotisserie chicken, breast meat, pulled or chopped
1 tablespoon olive oil
2 medium onion, diced
2 stalks celery, diced
1 medium carrot, diced
2 teaspoons chopped fresh thyme or dill
6 cups chicken broth
1 cup dry orzo pasta
2 large eggs or egg yolks
3 tablespoons fresh lemon juice
Heat the oil in a large dutch oven or stock pot. Add veggies and thyme (if using) and cook 5 minutes, until veggies begin to soften. Season with salt and pepper. Add 5 cups of the broth and bring to a boil.
Add orzo pasta and let simmer 8 minutes to cook, then turn down the heat. Heat the extra cup of broth gently (do NOT boil) or remove some of the broth from the pot to cool slightly.
In a small bowl, beat eggs and gradually add lemon juice, stirring or whisking. Add I caup of hot (not boiling) chicken broth very slowly, while whisking, to temper the eggs.
Add the chicken to the soup, then the egg mixture, stirring. Allow to thicken over low heat before serving. Add salt to taste. Do not allow to boil because it will scramble the eggs.
Optional:
Instead of thyme, add chopped fresh dill at the end.
Add chopped baby spinach and serve with feta.
Serve with extra lemon wedges.
When reheating leftovers, add extra chicken stock because the orzo absorbs more liquid and thickens the soup.