Chicken & Orzo Soup

I posted a soup recipe last week and said in the post to check back in a few days for another soup recipe.  Well, the weather changed again on me in those few days and I didn’t think soup was right for the evening menu!!  One has to be flexible here in Kansas as we shift a good 40 degrees from day to day – who says living in Kansas is boring!!!

Anyway, the thermometer read 17 when I got up this morning and weather.com revealed that tomorrow the high is to be 32 degrees.  So, I think a pot of soup would be just what the doctor ordered for tomorrow night.

I found this recipe over the holiday in a Southern Lady magazine and have just fell in love with the little changes and additions from my regular chicken soup.

Give it a try.  It is very easy and, if I might say so myself, quite tasty! 

Enjoy the day and the new soup recipe!!!!

Chicken-Orzo Soup

4 quarts chicken broth

4 large chicken breasts

1lb. orzo

6 egg yolks

1 cup heavy whipping cream

1 Tblsp. lemon zest

½ cup lemon juice

2 Tblsp. chopped dill (fresh if can find good, but I have used dried)

1 ½ tsp. salt

½ tsp. pepper

In a large stockpot, combine chicken broth and chicken breasts.  Bring to a boil over high heat, reduce heat, cover and simmer until chicken is cooked.  Remove chicken and cool slightly.  Shred or cube into pieces.

Return broth to a boil and add orzo.  Reduce heat to low, cover, and simmer for 10 minutes or until orzo is tender. In a small bowl, whisk together the egg yolks and cream.  Gradually add 2 cups of the broth mixture to the egg yolk mixture and whisk well.  Add the egg yolk mixture back to the stockpot, stirring well.  Stir in the chicken, lemon zest, lemon juice, dill and seasonings.  Cook for 5 to 10 minutes or until slightly thicken and heated through.  Garnish with  more lemon zest or a little dill.

You could probably use other small pasta shapes if you don’t have orzo.  Give it a try and see!!

Enjoy!

Julie