Total Time
1hr 25mins
Prep 1 hr
Cook 25 mins

Ellie Krieger, The Food You Crave. 1 ½ cup serving = 280 calories

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Add in 5 cups broth and bring to a boil; add in orzo and let simmer until tender, about 8 minutes.
  4. Decrease heat to low to keep the soup hot, but not boiling.
  5. Warm the remaining 1 cup broth in a small pan until it is hot, but not boiling.
  6. 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.
  7. Add the mixture to the soup, stirring well until the soup is thickened.
  8. Do not let the soup come to a boil; add in cooked chicken; season to taste with salt and pepper; serve.
Most Helpful

I love this soup, I put a little soup base in for extra flavor, it is easy and my customers LOVE it! The orzo stays much better than rice. Great flavor, Great soup!

5 5

I loved it! Will add a little more lemon next time.

5 5

Great chicken soup. Loved how thick and nice it was. The slight lemon flavor and orzo really added to the soup.