This might be one of my favorite soups to make. It’s a rich, creamy, fragrant soup that’s so comforting and soothing. It relies on eggs and lemon juice to thicken it instead of cream. I’ve also made it with garbanzo beans instead of chicken, to make it vegetarian.
Ingredients
- 4 chicken thighs or 2 chicken breast, cooked and shredded
- You can also use market rotisserie chicken
- 2-3 tbs extra virgin olive oil
- 1 cup onions, finely chopped
- 1 cup carrot, finely chopped
- 1 cup celery, finely chopped
- 2 cloves garlic, finely chopped
- 4 cups chicken broth
- 3 cups water
- 3/4 cup orzo
- A handful of spinach, chopped
- 2 eggs
- 1/2 cup lemon juice
- Salt and pepper to taste
Instructions
- Boil your chicken any way you like with the spices you prefer. I used skin on bone in chicken it adds so much flavor to the broth!
- Sauté the onion in 2-3 tablespoons of oil with a bit of salt until tender.
- Add the carrots and 1 cup of celery, cook for 30 seconds add 2 cloves of garlic and cook for another 30 seconds.
- Add the broth and 3 cups of water and cook and bring to a boil, add the orzo stir well let cook on medium heat until the orzo is cooked and vegetables tender.
- Add the shredded chicken and spinach.
- To make the lemon sauce: whisk the eggs and 1/2 cup of lemon juice then add 1 ladle of the broth slowly while whisking to temper the eggs, then add the sauce to the pot stir well to combine and remove from heat immediately.
- Garnish with dill or parsley and enjoy next to crostini.