Lemon Chicken Soup With Orzo Recipes

Steps:

• Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Add the orzo and cook 2 minutes less than the label directs.
• Meanwhile, whisk the egg, yolks, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the lemon juice. Reduce the heat under the orzo to low; scoop out 1 cup broth with a ladle and pour it into the egg mixture in a steady stream, whisking with the other hand. Then pour the egg mixture into the saucepan with the remaining broth and orzo in a steady stream, whisking constantly.
• Stir the chicken into the soup. Increase the heat to medium and bring to a gentle simmer, stirring often. Cook, stirring, until the soup thickens slightly, about 4 minutes. Stir in the peas and carrots and warm through.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
• Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
• Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
• Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

Steps:

• Heat the oil in a large saucepan over medium heat. Add the carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and continue to cook for 1 minute.
• Add the chicken broth and bring to a boil. Reduce the heat to a simmer and stir in the orzo. Cook until the orzo is just tender, about 7 minutes.
• Add the chicken and simmer until heated through. Add the spinach and stir until wilted. Remove from the heat and stir in the dill and lemon zest. Season with additional salt and pepper. Serve sprinkled with additional dill.

Steps:

• In an 8-quart soup pot, heat the oil over medium heat. Add the celery, carrots, garlic and shallots, and saute until just tender, 5 to 8 minutes. Deglaze with the sherry, and then add in the stock, bay leaves and thyme. Add in the chicken, bring to a simmer and cook until the chicken is cooked through, 15 to 20 minutes. Remove the chicken and let it cool. Simmer the soup for 10 minutes more. Season, and remove the thyme and bay leaves.
• Shred the cooled chicken. Add any accumulated juices from the chicken plate back to the pot along with the lemon zest and juice. Add in the butter and adjust seasoning.
• Portion the orzo and shredded chicken into 4 bowls. Ladle the soup over and garnish with the tarragon and a lemon wedge. Serve with a ton of butter crackers.

Steps:

• Heat 2 teaspoons oil in a pot over med-high heat; season the chicken with salt and add it to the pot; cook/stir occasionally, until just cooked through, about 5 minutes; transfer the chicken to a dish; set aside.
• Add the remaining 2 teaspoons oil to the pot; add in onions, celery, carrot, and thyme; cook/stir over med-high heat until the vegetables are tender, about 5 minutes.
• Add in 5 cups broth and bring to a boil; add in orzo and let simmer until tender, about 8 minutes.
• Decrease heat to low to keep the soup hot, but not boiling.
• Warm the remaining 1 cup broth in a small pan until it is hot, but not boiling.
• In a bowl, beat the eggs; gradually whisk the lemon juice into the eggs; then gradually add the hot broth to the lemon-egg 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 in cooked chicken; season to taste with salt and pepper; serve.