Kittencals Lemon Chicken Orzo Soup Recipes

LEMON CHICKEN SOUP WITH ORZO

Steps:

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

LEMON CHICKEN ORZO SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
• Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
• Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
• Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

KITTENCAL'S LEMON CHICKEN ORZO SOUP

Steps:

• Bring the chicken broth to a boil in a pot.
• Add in the orzo or rice; simmer uncovered until the orzo or rice is cooked (about 10 minutes).
• In a medium heat-proof bowl whisk together eggs and lemon juice until frothy.
• Remove a ladle of hot broth from the pot and slowly add the broth to the egg mixture whisking vigorously; pour the mixture back into the hot soup.
• Remove immediately from the heat (DO NOT LET BOIL!).
• Ladle into bowls and sprinkle with Parmesan cheese.

LEMON ORZO SOUP

Steps:

• Bring the chicken broth to a boil in a soup pan on high heat. Lower the heat to medium high, stir in the orzo and cook until al dente, about 8 to 9 minutes. The soup should be very brothy at this point. Stir in the lemon juice.
• In a bowl, beat the egg yolks. Stir the hot broth into the egg yolks, 1 tablespoon at a time, up to 6 tablespoons. This tempers the yolks and prevents them from cooking too fast and curdling. Stir the yolks into the soup and take the pot off of the heat. Stir well. Add a pinch of salt, or to taste. (You could add pepper if you like.white pepper would work nicely.).
• Ladle the soup into 2 to 4 soup bowls and serve right away!

LEMON CHICKEN ORZO SOUP

Steps:

• Chop veggies. Heat olive oil in heavy stock pot.
• Saute onions, celery, and carrots on medium-high heat for 8 minutes or until tender. Juice and zest lemon while veggies are cooking.
• Add chicken stock and lemon zest, bring to a boil, and cook 3 minutes.
• Add orzo or rozamarina, return to a boil, and cook 4 minutes.
• Turn off heat and stir in lemon juice, cooked chicken, and cream of chicken soup until well mixed.

LEMON CHICKEN ORZO SOUP

Steps:

• In a large Saucepan, bring the chicken stock to a boil.
• Reduce heat to medium-low and add orzo.
• Cook uncovered until tender, about 15 to 20 minutes.
• Five minutes before pasta is done, add chicken.
• Whisk eggs while adding lemon juice.
• Stir in zest. Whisking constantly.
• slowly pour a ladle of the hot stock into the egg mixture to temper.
• Reduce heat to low and while stirring add the Egg mixture to the Soup(Soup should thicken slightly).
• Add Salt and Pepper and Garnish with Parsley.

LEMON CHICKEN ORZO SOUP

Steps:

• 1. Heat olive oil in a large dutch oven.
• 2. Add carrot, onion, celery, garlic, thyme, lemon rind and salt. Saute over medium heat until vegetables begin to soften.
• 3. Add chicken stock and lemon juice. Bring to a boil.
• 4. Add chicken and orzo. Simmer until orzo is cooked thru.
• 5. Just before serving add parsley. Garnish with black pepper and Romano cheese.