Lemon Chicken Orzo Soup
Serves 4 to 6
8 cups fat-free low sodium chicken broth
1 boneless, skinless chicken breast (6 ounces)
1 medium carrot, peeled and cut into small pieces
1 large celery stalk, cut into small pieces
1 small onion, finely chopped
1 clove garlic, minced
1 cup chopped spinach, chopped
1 sprig fresh oregano, leaves only
1 sprig fresh basil (6 to 8 leaves), chopped
1 bay leaf
1/2 tsp. Kosher salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste
1/2 cup dry orzo
Juice of 1 medium lemon
1 egg, beaten
Lemon slices (optional garnish)
Grated Parmesan (optional)
Place all of the ingredients except the lemon juice, egg and garnishes in a 4-quart pot. Cover and bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 30 minutes, or until the vegetables are tender and the orzo is cooked al dente.
Remove the chicken breast from the soup, dice into 1/2” inch pieces, and return to the pot. Add the lemon juice to beaten egg, whisking to combine. Slowly drizzle in a ladle of broth from soup into egg mixture whisking as you go. Add two more ladles of broth continuing to whisk. Add egg, lemon and broth mixture to soup pot stirring to combine.
To serve, remove and discard the bay leaf. Ladle soup into individual bowls and garnish with lemon slice and/or Parmesan cheese (optional).
Carole's Chatter: Food on Friday - Soup