Friday, November 20, 2015

Lemon Chicken Soup


 For cool fall days not much beats a pot of homemade soup to warm you to your core. This week is one that called out for something hot, soothing and delicious, so Lemon Chicken Soup is what I cooked up for the family.

Lemon Chicken Soup
 
 
8 cups of homemade chicken broth is best or substitute with store bought
2 cup Orzo
3 cups shredded chicken
2 - 3 lemons for juice and jest
3 large eggs
salt and pepper to taste
 
 
Parboil one whole chicken and shred or pick up a precooked rotisserie chicken at the grocery. You will use approximately three cups of shredded chicken.
 
Pour eight cups of chicken broth into a large pot and let come to a boil.  Add two cups of  Orzo and allow to cook for about five minutes.  Reduce heat to simmer and add the shredded chicken to your pot.  In a separate bowl break open three large eggs and whisk.  Juice 2 - 3 lemons (remove any seeds) and add to the eggs and whisk mixture together.  Reserve some of the lemon zest from the lemons to add to the soup.  Temper your whisked eggs by taking one cup of the hot chicken broth and add it slowly to your egg and lemon mixture a little bit at a time whisking as you add the hot liquid.  Now you can slowly add your eggs to the pot of soup.  Allow to simmer for about 25 - 30 minutes.  Salt and pepper to taste.


 
 Enjoy your hearty bowl of lemon chicken soup!

What is your favorite soup?

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