I usually don't eat very much soup because I never feel full because there's nothing really crunchy, so this time I bought a french baguette and toasted it with some EVOO like Giada does and it is the perfect accompaniment to this delicious soup.
Yield: 4 servings (serving size: 1 1/2 cups)
Notes:
- I always use less onion than recipes call for. ; )
- I also added more chicken because it just didn't look like enough to me.
- 4 t olive oil
- 8 oz. sk/bnless chicken breast halves, cut into small junks
- Pinch of salt, plus more to taste
- 1 medium onion, diced (about 1 1/2 cup)
- 2 stalks celery, diced (about 1/2 cup)
- 1 medium carrot, diced (about 1/2 cup)
- 2 teaspoons copped 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 t 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 t oil to the pot. Add the onion, celery, carrot, and thyme and cook, stirring, over medium-high heat until the veggies 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 te 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!
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