Wednesday, December 15, 2010

Chicken Soup that Warms the Soul #1

Hey everyone, this week has been crazy, however I have very different chicken 3 soups to share with you. With this crazy cold and snow coming so early this year (seriously) I am craving anything and everything hot! From soup to teas, hot chocolate and oatmeal. I spend my time dressed in layers of socks, sweaters and jackets, (I have a very very drafty apartment) and I am constantly covered with blankets. Last night my cats even spent the night under the covers. Oy Vey!  This soup is awesome and very easy to make. I recommend chopping up everything with your food processor, it just makes this soup even easier to make.  I love this soup, it is so delicious and VERY hearty but it is VERY healthy. I can't wait to share tomorrows soup with you. I just love this winter version of Farmers Market chicken soup with you. I am eating soup now! Have a great night and stay warm!!

Lemon Chicken Soup with Orzo
Ellie Krieger's The Food You Crave
Serves 4

4 teaspoons olive oil
8 ounces skinless, boneless chicken breast halves, cut into small chunks
Pinch of salt, plus more to taste
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
6 cups low-sodium chicken broth
1 cup orzo, preferably whole-wheat
2 large eggs
3 tablespoons fresh lemon juice
Freshly ground black pepper to taste

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.

Serving Size: 1 1/2 cups

No comments:

Post a Comment

Hello and thanks for visiting Calamity Kate Kitchen. I'm so glad you enjoyed the recipes and stories to leave a comment! Please excuse our word verification, but lots of spammers have been leaving their comments and those comments are not appropriate. Anyways, thanks for stopping by and I can't wait to read your comments!
Cheers, Kate