Yet another cold day, yet another good reason to try out a new soup recipe! LOL This was very good – I was a little scared about tempering the eggs, but I actually did it right! I got this off of Apple A Day’s Blog!
4 tsp. olive oil
8 oz. boneless skinless chicken breasts, cut into small chunks
salt and freshly ground pepper, to taste
1 medium onion, diced (about 1 1/2 c.)
2 stalks celery, diced (about 1/2 c.)
1 medium carrot, diced (about 1/2 c.)
2 tsp. chopped fresh thyme (or 1/2 tsp. dried)
6 c. low-sodium chicken broth
1 c. orzo, preferably whole wheat
2 large eggs
3 TBSP fresh lemon juice
1 cup peas
1. Heat 2 tsp. oil in a soup pot over medium-high heat. Season the chicken with salt and pepper, add it to the pot, and cook. Stir a few times until just cooked through, about five minutes. Transfer the chicken to a dish and set aside.
2. Add the remaining two teaspoons oil to the pot. Add the onion, celery, carrot, and thyme and cook until vegetables are tender, about five minutes.
3. Add five cups of broth and bring to a boil.
4. Add the orzo and let simmer until tender, about eight minutes. Turn the heat down to low to keep the soup hot but not boiling.
5. Warm the remaining one cup broth in a small saucepan until it is hot but not boiling.
6. In a medium bowl, beat the eggs. Gradually whisk in the lemon juice. Temper the egg mixture with warm broth, whisking the whole time.
7. Add egg mixture and peas to the soup pot, stirring well until soup is thickened. Do not let the soup come to a boil.
8. Add the cooked chicken to the soup.