Lemon Chicken Orzo Soup

I found this recipe on the Good Life Eats blog. Believe it or not, it was a delicious soup to enjoy on a hot summer day. Try it for yourself - I like this one BETTER than the one Panera offers on their menu.

INGREDIENTS:

For The Chicken:
1 lb. chicken - boneless, skinless breasts
1 stalk celery, cut into thirds
half of lemon sliced
handful of fresh parsley
1/4 t. each, salt and pepper
2 bay leaves
3 sprigs thyme
1 cup water
1/2 cup chicken broth (I added more to cover chicken)

For The Soup:
1 onion, dices
2 cloves garlic
1/3 cup white wine
3 carrots, sliced into rounds
6 cups chicken broth
1/2 - 3/4 cup orzo pasta, uncooked
3 egg yolks
2 - 3 T. fresh lemon juice
salt and pepper to taste
2 T. fresh parsley, minced
1 1/4 t. fresh thyme
2 - 3 large handfuls of fresh baby spinach, chopped

DIRECTIONS:

For the chicken:
Combine all the ingredients in a medium pan. Bring to a boil and simmer until chicken is cooked. Remove from heat. Remove chicken to a plate and set aside. Shred with a fork when cool. Toss remaining ingredients. (the original recipe called for using a pressure cooker. See their website for all the directions if you choose to use one.)

For the soup:
Add 1 T. of olive oil in a large dutch oven. Saute the onion over medium-high heat until golden and tender. Add the garlic and saute for 1 minute more.

Add the white wine and cook for 2 minutes. Stir in the broth and carrots. Bring to a boil. Meanwhile, whisk the egg yolks and lemon together. Add 1 cup of hot broth from the dutch oven very slowly to the egg yolk mixture, whisking as you pour. Then, transfer the mixture to the dutch oven, Stir in the orzo and chicken.

Continue cooking over medium-low until the pasta and carrots are tender. Just before serving, season to taste with salt and pepper. Add the thyme, parsley, and spinach. Serve immediately

Serve with hot fresh bread, or a handful of oyster crackers. ENJOY!

posted by Debi Walter