Description
A refreshing and hearty chicken soup with lemon and orzo pasta.
Ingredients
Scale
- 1 lb chicken breast (skinless, boneless)
- 1 cup orzo pasta
- 2 large fresh lemons (juiced)
- 2 large eggs
- 6 cups low-sodium chicken broth
- 2 tbsp fresh dill or parsley (chopped)
- to taste Salt and pepper
- 1 tbsp olive oil
Instructions
- In a large pot over medium heat, add olive oil and sauté diced chicken until golden brown (5-7 minutes).
- Pour in the chicken broth and scrape any browned bits from the bottom of the pot. Add orzo pasta and simmer until tender (about 10 minutes).
- In a separate bowl, whisk together eggs and lemon juice until frothy.
- Gradually ladle hot broth into the egg-lemon mixture while whisking continuously to temper the eggs.
- Slowly pour the egg mixture back into the pot, stirring continuously for about 3-4 minutes until slightly thickened but not boiling.
- Adjust seasoning with salt and pepper, garnish with fresh herbs, and serve warm.
Notes
- For a richer flavor, you can use homemade chicken broth.
- This soup can be served with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg