Lemon, Chicken and Orzo Soup

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  • 2 tablespoons olive oil, divided
  • 1/2 pound chicken breasts or thighs, diced
  • 1/2 cup diced sweet onion
  • 2 teaspoons minced garlic
  • 1 teaspoon fresh thyme, or 1/4 teaspoon dried
  • 1 quart plus 1 cup chicken broth
  • 2 teaspoons lemon zest
  • 1/2 cup orzo
  • Juice of 1 lemon
  • 2 large eggs
  • Salt and freshly ground black pepper to taste
  • Hot sauce to serve
  • Chopped fresh parsley to garnish
  • Parmesan cheese to garnish


Heat 1 tablespoon oil in a sauce pan over medium-high heat.
Add chicken and cook until done, about 5 minutes.
Remove from pan and add remaining olive oil and onion.
Cook for 3 minutes or until tender.
Add garlic and thyme and cook for 2 minutes.
Add 1 quart of broth and zest.
Bring to a boil and add orzo.
Cook for about 8 minutes, or until orzo is tender.
Reduce heat to low.
In a separate pan, heat remaining broth to a simmer, but do not boil.
Whisk eggs in a small bowl and whisk in lemon juice.
Slowly whisk hot broth into eggs.
Whisk egg mixture into soup, but do not boil.
Return chicken to pan. Season with salt and pepper to taste.
Serve with hot sauce, garnished with parsley and cheese.

Recipe from Central Market Poulsbo - Culinary Resource Center
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