I don't want to make anyone angry but it has been really warm in Southern California the last couple of months, which has meant that I haven't really wanted to make soup. So when I heard about Soup-a-Palooza hosted by Tidy Mom and Dine and Dish I decided to pull out an old favorite recipe that I have posted before. I love the lemony tang of this soup and with a crusty piece of bread this is a delicious and satisfying dinner.
Lemon Chicken Soup with Orzo Adapted from Ellie Krieger'sThe Food you Crave 2 Tablespoons Olive Oil 1 boneless, skinless chicken breast diced 1 medium onion, diced 1 celery stalk, diced 2 carrots, peeled and diced 1/2 teaspoon dried parsley 1/2 cup white wine 5 1/2 cups chicken broth 1 cup orzo 2 eggs 3 Tablespoons fresh lemon juice Heat oil in large saucepan. Season chicken with salt and pepper and add to saucepan. Once cooked through remove to a plate. Add onion, celery, carrot and dried parsley. Cook about 5 minutes until vegetables are tender. Deglaze with the white wine, making sure to scrape up the browned bits on the bottom of the pan. Add 4 1/2 cups of chicken broth and bring to a boil. Check seasoning and add salt or pepper if needed. Add orzo and simmer about 8 minutes until orzo is tender. Reduce heat - do not let soup boil from this point. Warm remaining 1 cup of broth until hot but not boiling. In separate bowl beat eggs. Whisk lemon juice into eggs. Slowly add warmed broth into eggs, whisking while incorporating. Gradually add egg mixture into the soup stirring until thickened. (You need to be careful at this point because the eggs can cook - trust me I had to skim out some cooked eggs this time! Be careful not to let the soup boil) Serve immediately and enjoy!