Recipes

[Knit-Chick]

This was my first time making this soup. I had planned to make lemon chicken for dinner, but my hubby came down with an awful flu/cold. So I made this soup instead and it was pretty darn good.

Lemon Chicken Soup

4 cups low-sodium chicken broth

2 cups water mixed with 2T chicken soup base

2T olive oil

1 small onion, chopped

1 carrot, chopped

2 boneless, skinless chicken breasts

1 cup orzo pasta (uncooked)

2 eggs

1/4 cup freshly squeezed lemon juice

Saute onion and carrot in olive until onion is translucent.Add chicken broth and water/soup base mixture.Bring to boil.Add chicken and reduce to simmer.Simmer until chicken is cooked through.Remove chicken and shred.Set aside.Add orzo and simmer until cooked.Add shredded chicken.

In a separate bowl, whisk eggs until they are frothy.Whisk in lemon juice. Add a cup of the hot soup to egg-lemon mixture, very slowly, whisking while you pour it in. Add another cup in the same manner. Whisk egg mixture into soup pot.Cook soup for an additional 20-30 minutes, stirring occasionally.Serve each bowl with a lemon wedge.