Lemon Chicken Orzo Soup

Here is another restaurant copycat recipe. I tried this soup at Panera Bread recently and immediately wanted to make it at home. I tried a recipe I found on Pinterest and thought it was delicious but decided to make some adjustments of my own. First, I did not get fussy about measuring the veggies. I added more spinach and onion. I also added a clove of garlic too. I tried to chop the veggies really fine, just as small as I could. I wanted to be able to almost drink the soup without a spoon. I also decided to add a tempered egg to add body and silkiness to the broth. It also balances the lemon juice really well. It turned out delicious. I know it is summer and all that, but this soup is light and fresh. It made a great lunch for dear sister and I. We have to thank dear sister for being my hand model today. Without her you could not have seen all the goodies hidden below the surface of the soup. I told her I may need her services in the future. The last photo is my favorite. She really captured all the delicious ingredients in that one spoon. I hope it will tempt you enough to try this recipe for yourself.

Lemon Chicken Orzo Soup
Serves 4 to 6

Ingredients

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)

Directions

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).

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Linking to:

Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Tumbleweed Contessa: What'd You Do This Weekend?

Carole's Chatter: Food on Friday - Soup