Lemon
Chicken Orzo Soup ala ~DKBB~
(original recipe from Cook up Comfort by Eric Greenspan)
1
large can (12.5oz) chicken breast in water
2
carrots, finely chopped
1
rib celery, finely chopped
½
onion, finely chopped
½
tsp. salt
½
tsp. cracked pepper
4
cups chicken broth
1
cup orzo (wheat orzo, if you can get it)
2
large eggs
½
tsp. salt
2
Tbsp. lemon juice
- Drain canned chicken, saving the liquid; shred chicken with a fork; set aside.
- Place carrots, celery, onions, salt, and pepper in large pot; add broth and bring to a boil over high heat; reduce heat and simmer, covered, until veggies are tender (about 20 minutes).
- Add orzo to pot, adjust heat and cook at a high simmer until orzo is tender (about 10 to 15 minutes).
- Whisk eggs, lemon juice, and remaining salt in small bowl until frothy; stirring constantly, gradually add ½ cup of the hot soup into the egg mixture, then slowly stir the egg mixture into the soup pot.
- Add the chicken to the pot and cook, stirring often, until heated through (about 5 minutes) – do NOT simmer.
