Saturday, 16 December 2017

Lemon Chicken & Orzo Soup


  • 30mL unsalted butter
  • 1 small onion, finely chopped
  • 2L chicken broth
  • 2 sprigs fresh thyme
  • salt and pepper
  • 250mL orzo or similar tiny pasta
  • 6 large egg yolks
  • 90mL lemon juice (~2 lemons)
  • 500mL shredded rotisserie chicken (or leftover grilled chicken)
  • 30mL chopped fresh chives
  1. Melt butter in a large saucepan over medium heat.
  2. Add onion and cook until softened, ~4 minutes.
  3. Increase heat to medium-high; add broth, thyme sprigs, 5mL salt, and 2.5mL pepper.
  4. Bring to a boil. Add orzo and cook until tender, ~12 minutes.
  5. Remove from heat and discard thyme sprigs.
  6. Whisk together egg yolks and lemon juice in a bowl. Whisking constantly. slowly pour into hot soup.
  7. Stir in chicken, cover, and let sit for 10 minutes, until soup is thickened and chicken is warmed through.

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