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In the winter I tend to make soup at least once a week. It’s something easy to make, is super filling, and really warms me up. I also tend to make a really big pot of soup so that we can have it for dinner once or twice and for lunch at least one day. I love meals that we can enjoy more than once.
I will say that I have a rotation of soups that we enjoy all winter long. These consist of Chicken Noodle Soup with homemade noodles that my husband makes, Hot and Sour Soup with Tofu, Vegetable Beef Soup, Potato Soup, and French Onion Soup. However, there are some times that I want something a little different so I usually keep a stack of soup recipes from the magazines I subscribe to in a folder in my desk.
I chose to make a Lemony Green Chicken Soup. It sounded similar to regular chicken soup except it has orzo in it instead of noodles. I figured this would make it more like a Chicken and Rice Soup and I was good with that. There’s also tons of lemon juice and some eggs in it.
I made this soup on a super cold day so I couldn’t wait to taste it. I like that there isn’t much to this soup so I was able to make it in about 30 minutes. So many soups have to simmer for hours to get all of the flavors but this one was an exception. I simply sauteed the vegetables and chicken then added in the broth and orzo. Right before serving I tempered the eggs using the hot soup and added them to the pot.
The soup smelled really delicious and I liked that there were so many vegetables in it. Carrots,celery, onions, and spinach all combined to add flavor and color to the soup. The lemon juice added a nice brightness to it while the eggs made it rich and velvety.
My husband and I really ended up enjoying this soup! It was filling enough to have with rolls or bread as a main entree but it wasn’t so heavy that we felt overly full. The flavors were bright and the soup was smooth and delicious. This is definitely a delicious winter soup!
- 1 Tablespoon olive oil
- 1 c. carrots, chopped
- 1/2 c. celery, chopped
- 1/2 c. onion, chopped
- 3/4 lb. chicken breasts, cut into 1 inch pieces
- 4 garlic cloves, minced
- 8 c. chicken broth
- 3/4 c. uncooked orzo
- 3 eggs
- 1/4 c. fresh squeezed lemon juice
- 3 c. baby spinach, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon oregano
- Heat the oil in a large Dutch Oven over medium high heat. Add in the carrots, celery, and onion. Saute for 3-4 minutes.
- Add in the chicken and cook for about 5 minutes, stirring frequently, or until the chicken is no longer pink.
- Add in the garlic and saute for 1 minute.
- Pour the chicken broth into the Dutch oven and bring the soup to a boil. Add the orzo and cook, uncovered, for 6-7 minutes.
- In a medium bowl whisk together the eggs and lemon juice.
- Remove 1 cup of the boiling soup from the pot. Slowly add the hot soup to the egg mixture,, whisking constantly, to temper the eggs.
- Pour the egg mixture into the Dutch oven and stir to combine.
- Reduce the heat to medium and stir in the spinach, salt, pepper, and oregano.
- Serve hot.
Recipe adapted fromCooking Light
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