Spring is finally here, wahoo! I tend to eat depending on the weather, today started out warm and now, it’s looking like those PNW spring showers are heading our way! April showers brings May flowers, am right?!⚘ Soup sounds so good, but with it being spring I wanted a bit of a lighter brighter soup, and Lemon Chicken Orzo soup hit the spot! I think spring is one of my favorite seasons, but then again, I think I say that with each season changing? I think everyone looks forward to spring, the days becoming longer, lighter foods, warmer weather, and new growth with everything starting to bloom!
Lemon chicken orzo soup
Course: Soup6
servings15
minutes30
minutesBright and fresh lemon chicken soup that’s creamy without cream!
Ingredients
2 tablespoons of olive oill
1.5 pounds of boneless, skinless chicken thigh or breast, cut into 1 inch chunks
1 onion, diced
3 carrots, peeled and diced
2 celery stalks, diced
2 garlic cloves, minced
1/2-3/4 cup of green beans, peas, or aspargus cut into 1/2 inch dice
1 teaspoon of thyme
2 bay leaves
sprig of fresh rosemary
5-6 cups of chicken stock
juice of 1-2 lemons, depending on preference. I used 1/2 cup of lemon juice.
3 egg
2 Tablespoons of fresh parsley, chopped
3/4 cup of orzo pasta
6 oz spinach, optional
Directions
- Heat 1 tablespoon of oil in a large dutch oven or stockpot over medium heat. Season chicken with salt and pepper. Add chicken to now hot oil, cook until golden brown, about 2-3 minutes per side; set aside.
- Add the remaining tablespoon of oil to the pot. Add in the onion, carrots and cook for 3 minutes. Add in the garlic and celery cook for about 2 more minutes, until celery is softened and garlic fragrant. Add in thyme and cook for 1 more minute.
- Add in the chicken stock, bay leaves and rosemary; bring to a boil. Stir in the orzo, chicken and choice of peas, green beans or asparagus and simmer for about 8-10 minutes, or until the orzo is tender. Turn off the heat.
- In a large bowl whisk your 3 eggs and lemon juice together. Temper the eggs by slowly adding in one scoop of broth at a time, while whisking vigorously. The idea here is to bring the temperature of the eggs up without scrambling them. Once the eggs mixture is warmed add it slowly, slowly into the soup pot stirring constantly until smooth and creamy.
- Finish by adding in spinach, to just wilt. Adjust seasonings to taste and garnish with fresh parsley. Enjoy!
Notes
- Use precooked, shredded chicken to make it even faster.
- You can replace the rosemary for dill.
- If using asparagus, add it after the orzo has been cooking for 5 minutes. This will prevent it from becoming over cooked.
- Frozen cut green beans or peas work great as well.
- feel free to skip adding the eggs, if you’re nervous about it. Just note that the soup will not be as creamy and velvety.
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