Lemon Chicken Soup with Orzo

(originally made 5/30/2008)

I posted this a while back and just got around to making it   :)    I love Ellie Krieger's show on the Food Network, she makes simple, yummy, good for you food.     My only "problem" with this recipe is that seemed to generate an awful lot of dishes.     I had a headstart in that I had leftover grilled lemon pepper chicken, so I skipped the first first step and just started with the veggies.     I served it with Emeril's popovers.     Tim ate two bowls and pronounced it a keeper.      :)

* Exported from MasterCook *

                       Lemon Chicken Soup with Orzo

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4          teaspoons  olive oil -- only need 2t
  8             ounces  skinless -- boneless chicken breast halves, cut into small chunks*
  1              Pinch  salt -- plus more to taste-- omitted
  1             medium  onion -- diced (about 1 1/2 cups)
  2             stalks  celery -- diced (about 1/2 cup)
  1             medium  carrot -- diced (about 1/2 cup)
  2          teaspoons  chopped fresh thyme or 1/2 teaspoon dried -- I used dried
  6               cups  low-sodium chicken broth
  1                cup  orzo -- preferably whole wheat--  used reg
  2              large  eggs
  3        tablespoons  fresh lemon juice
                        Freshly ground black pepper to taste* -- omitted

Heat 2 teaspoons of the oil in a soup pot over medium-high heat. Season the chicken with the salt, add it to the pot, and cook, stirring, a few times, until just cooked through, about 5 minutes. Transfer the chicken to a dish and set aside.

Add the remaining 2 teaspoons oil to the pot. Add the onion, celery, carrot, and thyme and cook, stirring, over medium-high heat until the vegetables are tender, about 5 minutes. Add 5 cups of the broth and bring to a boil. Add the orzo and let simmer until tender, about 8 minutes. Turn the heat down to low to keep the soup hot but not boiling.

Warm the remaining 1 cup broth in a small saucepan until it is hot but not boiling. In a medium bowl, beat the eggs. Gradually whisk the lemon juice into the eggs. Then gradually add the hot broth to the egg-lemon 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 the cooked chicken to the soup. Season with salt and pepper and serve.

Makes 4 servings, Serving size: 1 1/2 cups

Per serving: Calories 280; Total fat 10g (Sat fat 2g, Mono fat 6g, Poly fat 1g); Protein 26g; Carb 22g; Fiber 2g; Cholesterol 139mg; Sodium 291mg


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